Pyeong Chang Tofu House
They simmer the sundubu to order on Telegraph Avenue, and The Oaklandside put their yangnyeom fried chicken top of ten East Bay Korean kitchens.
Why go
This is the Temescal room, and The Oaklandside calls it a stalwart of Oakland's Korean community for over 25 years.
1 When The Oaklandside ran a Korean fried chicken guide across the East Bay in 2025, this kitchen took the top overall score, with the write-up going to the sauce: Pieces are large and juicy, and the yangnyeom sauce delivers a well-balanced blend of sweet and savory flavor with just the right kick of spice.
1 The house dish is the sundubu, and the kitchen describes it in its own words as silky soft tofu simmered in rich, fiery broths,
with kimchi and mushroom broths among the options.2 Every bowl comes with banchan and rice.
Order this / avoid
- Order: the yangnyeom fried chicken. That is the dish The Oaklandside actually scored.1
- Order: a sundubu alongside it, kimchi or mushroom broth. Nobody has written up the tofu, so this one is on the kitchen's own account.2
- Avoid: the afternoon. Lunch stops at 2:30pm and dinner does not start until 5pm.1
What locals & experts say
- The Oaklandside, East Bay Korean fried chicken guide, June 2025:
Pieces are large and juicy, and the yangnyeom sauce delivers a well-balanced blend of sweet and savory flavor with just the right kick of spice.
Overall 5 out of 5.1 - The Oaklandside, on standing:
a stalwart of Oakland's Korean community for over 25 years.
1
Good to know
- Hours: Sunday to Thursday 11:30am to 2:30pm and 5pm to 9:30pm; Friday and Saturday 11:30am to 2:30pm and 5pm to 10pm.1
- Two doors: this entry is the Oakland restaurant at 4701 Telegraph Ave. The same owners run a second at 1269 University Ave in Berkeley, on different hours.1
Verdict
could-visit — Somebody at The Oaklandside ate here, scored the plate against nine competitors and wrote down what the sauce tasted like, which is the strongest evidence a room like this usually gets. Everything else on the record is the kitchen talking about itself. Nothing published describes the tofu at all, and that is the dish the restaurant is named for, so the rung reflects a one-source page. A review of the sundubu would move it.