Discovering Authentic Korean Flavors at Cho Dang House in Fort Lee
At Cho Dang House in Fort Lee, June Suh and her mother bring handmade tofu and traditional Korean recipes to life. Discover the standout dishes that have diners coming from across state lines.
Tri-color tofu, house-fermented kimchi, and a clean, veggie-based broth—these are just a few reasons people drive across state lines for a meal at Cho Dang House. At the center of it all is June Suh, who teamed up with her mother, a chef with more than three decades of restaurant experience, to create a menu that honors traditional Korean flavors while putting fresh, handmade tofu front and center.
A Culinary Legacy Spanning Generations
The story of Cho Dang House is deeply rooted in family tradition and culinary passion. June's mother, Chef Nan Young Suh, boasts over 30 years of experience in the Korean restaurant industry. She previously ran a successful establishment in New York City from 1997 to 2016, specializing in handmade tofu and traditional Korean dishes. Reflecting on this legacy, June shared, "She has so much experience... her restaurant in the city was very successful and well received by not only Koreans, but other ethnicities and Americans as well."
The decision to open Cho Dang House in Fort Lee was influenced by personal history and the area's vibrant Korean community. June explained, "When she first immigrated to America, this is the area that she first settled in... she had fond memories of this area."
Signature Dishes That Define Cho Dang House
Cho Dang House prides itself on a menu that highlights the artistry of handmade tofu and traditional Korean flavors. Among the standout dishes is the CDH Tofu Bossam, featuring tri-colored handmade tofu, steamed pork belly, and house-made signature kimchi wraps. June described it as a dish where "the sophisticated flavors of all the ingredients really just kind of pop in the mouth."
Another favorite is the tofu soup, crafted from a vegetable-based broth made fresh every morning. June noted, "It turns out to be this very healthy and clean tasting broth... it's kind of a taste that you haven't really experienced here in the States."
The Shrimp and Leek Pancake also garners attention for its crispy texture and flavorful profile. June mentioned, "We make it very crispy... you dip it in lemon soy sauce, and it's just really good."
Embracing the Community and Beyond
Cho Dang House has become a culinary destination for both locals and visitors from neighboring states and even international tourists. June observed, "We get a lot of New York customers... we also get people from Pennsylvania, Maryland, upstate New York, Connecticut."
For those new to Korean cuisine, the restaurant offers approachable dishes like rice bowls and beef glass noodles with vegetables. June emphasized, "These are all things that are very easy to stomach, and I think anyone can enjoy."
A Vision for the Future
Looking ahead, June and her mother are committed to continuing their tradition of quality and authenticity. They are also exploring modern technologies to enhance the dining experience. June expressed interest in implementing digital menus and customer engagement platforms to further connect with their patrons.