You may have heard East Bay resident Samin Nosrat rave about East Bay’s Pyeong Chang’s in the New York Times Magazine …

”Pyeong Chang Tofu House, is a family-run spot in Oakland where I’ve been a regular since 2000. In the winter, it’s where I go when I want to be warmed by their sundubu-jigae (tofu soup), a spicy, silky soft tofu soup that arrives at the table at a rolling boil. In the summer, I go for bibim guk su — spicy, sweet, cold noodles — or bibimbap. And no matter which season, I start my meal with kimchijeon. (pancakes) Every time these golden kimchi pancakes arrive at the table, I greedily take the first piece before anyone else can.”

Many dishes include soup, rice and banchan.

Items to be warmed. Instructions included.

Orders close Monday at 6pm.