Chowon Sundubu 초원순두부

The white sundubu is seasoned enough to eat without soy sauce, and soybean pulp made from the same beans comes on the side. The red jjamppong sundubu is packed with tofu right to the bottom of the bowl and holds a whole abalone. Heukdubu, pressed tofu made from black soybeans, goes well topped with young-radish kimchi, and a small serving of scorched rice ends the meal.