"Every bowl of soon tofu jjigae is its own delicious universe, alive and contained, fresh and bubbling. Reading Monica Lee's new cookbook, devoted to the expansive pleasures of the stew and its infinite variations, it's easy to see why her restaurant became so essential to Los Angeles and the city's multiplicity of tastes. From her structured broths, to her dadaegi, and right down to the way she cracks an egg into the bowl, these recipes offer instructions for cooking with Ms. Lee's sense of precision, care, and utter joy."

— Tejal Rao, Critic-at-Large, The New York Times