"Kim Bong Ok was born in a village in the South Korean province of Kangwon known for its tofu. As a child, she learned how to make more than 100 dishes using the tender bean curd. Now, as the owner of a five-month-old restaurant, Cho Dang Gol, she offers more than two dozen dishes incorporation tofu, each with more than enough character to belie bean curd's reputation for blandness."

The New York Times - Jan 7, 1998 by Elaine Louie

Nine years later, Cho Dang Gol still strives to preserve the authentic taste of regional Korean cuisine incorporating the fresh home-made tofu.

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