Seoul Dookbaegi


You’ve probably seen huge ads at Canadaline stations commanding you to conquer the Grouse Grind. I certainly did. And I certainly did conquer the Grind with FungFuMasta and Olen! 52:42… not bad for my first time this summer :)

Obviously, I was completely famished by the time we got off the SkyRide down from the top of Grouse. As always, we struggled to pick a place to eat, but we settled on Seoul Doogbaegi on Kingsway.

Side Dishes

Some standard side dishes. I really enjoyed the sweet potatoes! The kimchi, however, was overly saucy. I literally had to scrape off some of the sauce because it was quite unappealing, not because I can’t handle the heat.

Another thing to note is that only ONE refill is permitted. I’ve never heard of a policy like that…


I ordered the Hae Mool Soon Doo Boo ($8.95), a seafood & beef (thanks to Trixie, this dish wasn’t supposed to have beef, despite the menu description) soft tofu hot pot. There’s three levels of spiciness: none, medium and hot. It’s also served with a bowl of white rice, which was slightly undercooked.

At first glance, the hot pot seemed really impressive! It bubbled like a violent volcano that I was eager to get into my stomach ASAP.

Hae Mool Soon Doo Boo

As I explored the bowl with my spoon, I was immediately disappointed. It’s a seafood and beef hot pot right?

One shrimp. One mussel. No beef. Are you kidding me?!

Including the tofu, this hot pot severely lacked ingredients. Does it even qualify as a hot pot when it’s mostly soup? And the soup was just okay too.

Compared to Korean hotspots in Richmond like Haroo and House of Tofu Soup… No wait – you know what? Seoul Doogbaegi can’t even compare.

Final Bytes

  1. Licensed to sell alcohol
  2. Accepts credit and debit cards
  3. I’ll stick to Richmond, thank you very much!

Foodobyte’s Rating

Seoul Doogbaegi on Urbanspoon

  • Trixie

    Hae mool soon doo boo does not translate to “seafood & beef soft tofu hot pot” as you presumed. It is a tofu stew featuring strictly seafood, which explains the absence of beef

    • Well, I can’t say that I exactly know Korean… but that was the English description on the menu. Nevertheless, you would think that a tofu stew that “features strictly seafood” would have more seafood LOL! :)

      • Dan

        It’s true that literal translation of the dish is “seafood (Hae mool) soft tofu (soon doo boo)” but most places tend to use small amount of beef (usually brisket) in small pieces. This is mostly meant for flavoring the soup, not necessarily to be eaten. So the description is technically correct. I grew up in Korea and this is my favorite dish and make it for myself on occasions. If you want to have better experiences with Korean food, I suggest trying restaurants around Coquitlam or Surrey where there is a greater concentration of Koreans! Almost all Korean restaurants in western part of lower mainland is not made very authentic to cater to the general public and half the time there’s a Chinese chief making all the dishes (no offense!).

        Btw the site looks great! :D

        • Yeah I’ve always wanted to go to those places for Korean food, especially Coquitlam! But it’s just soooooo far… which is super sad because Korean is my #1 favourite cuisine!

          Thanks! :)