Myung Ga Tofu & BBQ Menu

Myung Ga Tofu & BBQ Restaurant Review:

Though Korea’s signature intensely marinated barbecue beef, virtually unknown in South Florida a decade ago, now shows up in everything from tacos to sliders, Korean cuisine encompasses a lot more than ’cue. That’s not to say that this place’s charcoal-grilled beef classics, bulgogi and somewhat fattier kalbi aren’t tempting. Even tofu haters become converts after trying Myung Ga’s silky house-made bean curd. It’s best showcased in dubujean (tofu steak), coated lightly in egg batter plus bright bits of scallion and carrot before frying to crispness outside, custardy richness inside; it’s served with a soy/sesame/chile dip that epitomizes umami. And don’t miss dolsot bibimbap, regular bibi (rice topped with a variety of differently seasoned vegetable preparations and beef, plus an egg) in a stone crock rubbed with sesame oil so the outside layer of rice becomes crisp-“fried” by the hot pot’s walls. There are a few Korean wines on the menu, including one similar to saké, but the food’s general strength of flavor calls for the refreshment of beer.