9 Nammae Dubujip 9남매두부집

The sundubu jeongol looks fiery red but carries little heat, and as it simmers the soft tofu soaks up sesame oil and turns nutty. The tofu itself is made in-house in the Chodang way, with East Sea seawater as the coagulant, and warm fresh modubu can be ordered by the half block, easy to manage even alone. Side dishes are made in the kitchen; eggplant stir-fried with ground perilla seeds goes especially well with the mild tofu.