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Gawol-ri Sondubu (Handmade Tofu)
A humble, 30-year-old tofu specialist in Paju using local Jangdan soybeans; a focused menu of three homemade tofu dishes and fresh tofu to take away.
GyeonggiKorean Food > Tofu/Sundubu
4.2
(10 reviews)A longtime Paju tofu house that uses the area's famous Jangdan soybeans to make all its tofu. With 30 years of tradition, the kitchen keeps things simple and focused: only , , and are served, and fresh tofu is available to buy separately.
Local Tips
- •Uses Paju's prized Jangdan soybeans for deeply flavored, handmade tofu
- •Only three main dishes—Sundubu, Dubu Jeongol, Kongguksu—so expect honest, home-style cooking (open until 18:00)
- •You can buy fresh tofu to take home; free parking on site
Menu
(Tofu hotpot)10,000 KRW
(Soft tofu stew)9,000 KRW
(Cold noodles in soy milk)9,000 KRW
(Fresh soybean milk)12,000 KRW
(Soybean soup)6,000 KRW
Practical Information
- Category
- Korean Food > Tofu/Sundubu
- Address
- 1473 Gamaksan-ro, Jeokseong-myeon, Paju City, Gyeonggi Province
- Operating Hours
- Daily 11:00 ~ 18:00
- Phone
- 031-959-3974
- Facilities
- Parking available
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Glossary
- Dubu Jeongol
- A shared hot pot centered on tofu, vegetables and sometimes seafood or meat, served bubbling at the table.
- Kongguksu
- Cold noodles in a creamy, blended soybean broth — a refreshing summer dish.
- Kongmul
- Fresh, unsweetened soybean milk often served chilled as a drink or palate cleanser.
- Kongtang
- A thicker, warming soybean-based soup or broth made from whole soybeans—hearty and protein-rich.
- Sundubu
- Very soft, unpressed tofu used in a spicy or mild stew (sundubu jjigae) or served simply for its delicate texture.
