Soon tofu stew is something everyone has probably tried making at home with a kit at least once.

The ingredients are simple, and the cooking method isn't difficult.

However, when you actually make it, the taste is never quite the same as what you get in a restaurant.

This is because soon tofu stew is a dish that is completed through a "umami structure" rather than just the ingredients.

The tofu itself is very mild. You could say it's almost tasteless.

So, without a solid base to enhance the broth, it inevitably becomes bland.

The solution to this is broth, chili oil, and umami.

The best example of utilizing this principle is BCD Tofu House, which started in LA.

This place is not just a restaurant selling soon tofu; it is a place that has reliably implemented this umami structure.

The story begins in 1996 when Lee Hee-sook, who has since passed away, opened the first location on Vermont Avenue in LA's Koreatown.

At that time, Korean cuisine was not as popular as it is now.

Choosing to focus on soon tofu stew when even kimchi was unfamiliar to Americans was quite a bold decision.

Lee Hee-sook named the brand BCD after the soon tofu restaurant her mother-in-law operated in Bukchang-dong, Seoul.

A neighborhood name from Korea became a brand in America.

The first reason this restaurant quickly established itself is the stability of its umami flavor.

Soon tofu stew is a dish that can easily vary in taste each time it is made.

However, BCD maintains a consistent flavor across locations by managing the production of tofu and side dishes in-house.

The second reason is the experience design. It's not just a bowl of stew. Stone pot rice is served alongside, and there's a process to make crispy rice.

Various side dishes accompany the meal, making it feel like a complete course.

For Americans, this is a very new experience.

The third reason is the operating model. It operates 24 hours. It attracts night workers, drinkers, and office workers working late.

When the perception of "a restaurant you can go to anytime" is established, it naturally becomes part of daily life.

The result of this accumulation is what we see today.

It has expanded across the United States and established itself in major cities like New York and Dallas.

In 2006, it was presented as a success story at the World Korean Business Convention and was recognized for its influence, even being featured in an obituary for its founder in The New York Times.

However, there is a point where many people get confused. There is also a brand called "Bukchang-dong Soon Tofu" in Korea.

I didn't know either, but it turns out these two are completely different companies.

The Korean Bukchang-dong Soon Tofu is operated by D-Core Co., Ltd. and started in 2001.

Their directions are also different. While BCD in the U.S. aimed for the global market, the Korean brand focused on domestic franchise expansion.

They have increased their locations to the point where you can find them anywhere in the country and played a significant role in making soon tofu stew a popular dining option.

Ultimately, although they share the same name and dish, the outcomes have diverged.

One has established itself as a Korean food brand in the U.S., while the other has become a leading domestic franchise.