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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
(19 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
Gajami chuga (가자미추가 — extra flounder)10,000 KRW
Dubu (두부전골 — tofu hot pot)15,000 KRW
Dubu (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
(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) (순두부흰색(간장)정식 — set meal)20,000 KRW
Children's (어린이순두부)7,000 KRW
(청국장 — strong fermented soybean stew)15,000 KRW
(청국장정식 — set meal)20,000 KRW
(콩비지전골 — soy-pulp hot pot)15,000 KRW
(콩비지전골정식 — set meal)20,000 KRW
chuga (콩비지추가 — extra soy pulp)3,000 KRW
Hwangtae 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
- Phone
- 033-651-0812
- Website
- Visit Website →
- Facilities
- Takeout,Parking available
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Glossary
- Cheonggukjang
- A strongly fermented soybean paste stew with a bold aroma and deep savory flavor — an acquired but beloved taste in Korea
- Jeongol
- Korean-style hot pot or communal stew cooked at the table with various ingredients
- Jeongsik
- A set meal: main dish served with rice and assorted side dishes (banchan)
- Kongbiji
- Thick stew made from crushed soybean pulp (leftover from tofu production), hearty and richly textured
- Sundubu
- Soft, silky tofu often served in a bubbling stew (sundubu jjigae/jeongol) — lightly spiced and comforting
