The Korean restaurants with the most soul-warming tofu stews often don’t serve fried chicken, and the best fried chicken tends to be found not at the more traditional sit-down restaurants but rather at the soju bangs, or Korean pubs, where the soondubu tends to be an afterthought. Gangnam Tofu is one of the few places to offer the best of both worlds. The soondubu features tender, quivering tofu and a broth with the requisite depth of flavor — no compromises for shy Westernized palates here. Meanwhile, the fried chicken is as good as it gets among East Bay “KFC” spots, both terms of the thinness and crunchiness of the batter, as well as the juiciness of the meat underneath.

— Luke Tsai


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