SGD takes its name from SoGong-Dong, the central Seoul district where Princess Kyoung-Jung, daughter of King Tae Jong, once lived, and the gold flower logo borrows from the city gate Sungnyemun, South Korea's first National Treasure. The specialty is soondubu, the soft tofu stew, built your way: pick a base (beef, kimchi, pork, clam, seafood, mixed, mushroom, dumpling, sausage and more) and a spice level from plain to very spicy, and it arrives bubbling with rice and banchan.
Head chef Goung Muk Choi keeps the recipe classic on purpose. Here it's a streamlined food-court menu, with soondubu in jjigae, kalguksu or ramen form plus bibimbap and kimchi stew, ordered at the counter and eaten in the H Mart seating area.
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