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Cha Hyeon-hee Sundubu Cheonggukjang (homestyle soft-tofu & cheonggukjang) Korean Food > Tofu/Sundubu restaurant in Gangwon - interior and dishes - Image 1
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Cha Hyun-hee Sundubu & Cheonggukjang (차현희 순두부청국장)

A Chodang-area specialist in Gangneung where house-made tofu is prepared in view of diners and served in clean, brothy stews with several banchan and grilled fish.

GangwonKorean Food > Tofu/Sundubu
4.0
(20 reviews)
A clear, clean-style (soft tofu stew) specialty restaurant in Gangneung’s Chodang area. They make tofu by hand in view of guests and serve , tofu , and other mild dishes accompanied by about ten banchan and grilled fish.

Local Tips

  • •House-made tofu is made on-site—try the silky sundubu or the hearty dubu jeongol to taste it at its best
  • •Meals come with about ten banchan and a grilled fish, giving a balanced, light coastal feel
  • •Parking and takeout are available; order a 정식 (set meal) to sample cheonggukjang or kongbiji alongside sundubu

Menu

chuga (가자미추가 — extra flounder)10,000 KRW
Dubu (두부전골 — tofu hot pot)15,000 KRW
Dubu jeongsik (두부전골정식 — tofu hot pot set meal)20,000 KRW
Modubu (모두부 — whole/firm house tofu)12,000 KRW
Modubu banmo (모두부반모 — half portion of whole tofu)8,000 KRW
(순두부전골 — soft tofu hot pot)15,000 KRW
jeongsik (순두부전골정식 — soft tofu hot pot set meal)20,000 KRW
(white, soy) (순두부흰색(간장) — non-spicy with soy-based broth)15,000 KRW
(white, soy) jeongsik (순두부흰색(간장)정식 — set meal)20,000 KRW
Children's (어린이순두부)7,000 KRW
(청국장 — strong fermented soybean stew)15,000 KRW
jeongsik (청국장정식 — set meal)20,000 KRW
(콩비지전골 — soy-pulp hot pot)15,000 KRW
jeongsik (콩비지전골정식 — set meal)20,000 KRW
chuga (콩비지추가 — extra soy pulp)3,000 KRW
gui chuga (황태구이추가 — extra grilled dried pollack)15,000 KRW

Practical Information

Category
Korean Food > Tofu/Sundubu
Address
96 Chodang Sundubu-gil, Gangneung, Gangwon Province
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Facilities
Takeout,Parking available

Glossary

Cheonggukjang
A strong‑smelling, quickly fermented soybean paste used in rustic, deeply savory stews.
Gajami
Flatfish (flounder), commonly added to stews or served grilled as an add-on.
Hwangtae
Dried pollock; when grilled it adds a smoky, chewy seafood flavor.
Jeongol
Korean communal hotpot—various ingredients cooked together and shared at the table.
Kongbiji
Coarse soybean pulp left after making tofu, used in thick, hearty stews and hotpots.
Sundubu
Silken soft tofu used in spicy or mild stews, often served bubbling in an earthenware pot.

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