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Chodang Sundubu (soft tofu house)
A homely Sokcho tofu house near Misiryeong that serves comforting, lightly seasoned and a standout grilled .
GangwonKorean Food > Tofu/Sundubu
4.2
(7 reviews)A cozy Korean restaurant near the Misiryeong entrance in the Kongkkot Tofu Village of Sokcho, known for its mild, comforting flavors. The house specialty is grilled (dried pollack) brushed with a special sauce, alongside a creamy set — food here is steady and not overly seasoned, good for a relaxed meal.
Local Tips
- •House specialty: marinated, grilled hwangtae (dried pollack) with a signature sauce
- •Located in Kongkkot Tofu Village near Misiryeong — reservations and parking available
- •Try the sundubu (soft tofu stew) or the hwangtae jeongsik for a complete, gentle-flavored meal
Menu
Gamjajeon (potato pancake)12,000 KRW
(acorn jelly salad)12,000 KRW
(soft tofu stew)11,000 KRW
Eolkeun (spicy soft tofu stew)12,000 KRW
(stuffed squid 'sundae')20,000 KRW
(hot pot) — Small35,000 KRW
(rich fermented soybean stew)12,000 KRW
-gui (grilled dried pollack)25,000 KRW
(grilled dried pollack set meal)17,000 KRW
Haejangguk (dried pollack hangover soup)11,000 KRW
Practical Information
- Category
- Korean Food > Tofu/Sundubu
- Address
- 104 Wonamhaksapyeong-gil, Sokcho City, Gangwon Special Self-Governing Province
- Operating Hours
- Daily 07:00–19:00
- Phone
- 033-635-5523
- Facilities
- Reservation available,Parking available
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Glossary
- Cheonggukjang
- A very pungent, fast-fermented soybean paste used to make a hearty stew
- Chodang
- A coastal tofu style originating near Donghae/Sokcho, known for soft, silky texture made with sea salt and fresh local water
- Dotori-muk
- A chilled jelly made from acorn starch, commonly dressed with soy and sesame for a savory side dish
- Hwangtae
- Dried pollack, a Sokcho specialty often grilled, stewed, or served in set meals
- Jeongol
- A communal Korean hot pot with assorted ingredients, served bubbling at the table
- Jeongsik
- A set meal — a main dish served with rice and multiple side dishes
- Ojingeo-sundae
- A regional sundae (Korean sausage) variation where squid is stuffed with noodles and vegetables
- Sundubu
- Silken tofu used in soups and stews; soft and custard-like in texture
