Everything sizzles, bubbles and pops at this well-appointed Aurora eatery that got its start in 1962 in the So Gong Dong neighborhood of Seoul. Rice is delivered in searing-hot stone bowls, with a crunchy crust perfect for mixing into miniature cauldrons of soups so hot they continue to boil for minutes after the server drops off your order. Soft-tofu soups are the house specialty — from the original 1962 recipe bobbing with oysters and clams to more modern creations thick with everything from beef to fat dumplings to sliced Spam. If grilled meats are more your thing, cast-iron platters shaped like cows come mounded with marinated beef or pork, still cooking as they arrive. And Tofu House's array of banchan appetizers can't be beat, with kimchi, pickled vegetables and salty fish snacks that up the bold and powerful flavors of every dish.
Readers' choice: Dae Gee