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Sambuja Son-dubu-jip (Traditional Handmade Tofu House)
A long-standing, family-run tofu house at Donghaksa trailhead where tofu is made fresh daily; popular for simple, honest tofu dishes and warming stews.
ChungnamKorean Food > Tofu/Sundubu
4.8
(6 reviews)A three-generation family restaurant at the entrance to Donghaksa on Gyeryongsan, known for making tofu by hand every day. The shop is best enjoyed for its nutty, freshly made tofu — especially the whole block of tofu (dubu hanmo) — and its comforting handmade tofu stews.
Local Tips
- •Three-generation spot at Gyeryongsan’s Donghaksa entrance, making tofu by hand every day
- •Order the whole block of fresh tofu (dubu hanmo) or a steaming sundubu after a hike
- •Reservations and parking available — open daily 09:00–22:30, convenient for groups and visitors
Menu
Gusuhan (hearty fermented soybean stew)8,000 KRW
Kkoso Son-dubu Hanmo (whole block of handmade tofu)8,000 KRW
Dak- (chicken simmered with wild mushrooms)65,000 KRW
Dubu Jeongol (tofu hotpot with mushrooms)33,000 KRW
Ori- (duck simmered with mushrooms)70,000 KRW
Dakbokkeumtang (spicy braised chicken stew)50,000 KRW
Muchim (seasoned acorn jelly salad)16,000 KRW
Dubu Duruchigi (spicy stir-fried tofu)17,000 KRW
Eolkeun Sogogi (spicy soft tofu stew with beef)9,000 KRW
Yennal (old-fashioned soft tofu stew)8,000 KRW
Jeyuk Bokkeum (spicy stir-fried pork)25,000 KRW
Haemul Pajeon (seafood scallion pancake)18,000 KRW
Practical Information
- Category
- Korean Food > Tofu/Sundubu
- Address
- 174 Donghaksa1-ro, Banpo-myeon, Gongju City, Chungcheongnam-do
- Operating Hours
- Daily 09:00–22:30
- Phone
- 042-825-1533
- Facilities
- Takeout,Reservations available,Parking available
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Glossary
- Baeksuk
- Whole chicken or duck simmered gently in broth—simple, nourishing and mildly seasoned
- Cheonggukjang
- A strong, quickly fermented soybean paste and stew with a deeply savory, pungent flavor
- Dotori-muk
- Acorn starch jelly with a firm, slightly chewy texture, usually seasoned with soy, vinegar, and sesame oil
- Neungi
- A wild Korean mushroom (능이) prized for its earthy aroma; commonly used in soups and stews
- Sundubu
- Very soft (silken) tofu used in steaming, bubbling stews often served directly in the hot bowl
