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."