Chowon Sundubu 초원순두부

Chowon Sundubu uses Korean-grown soybeans to make tofu in Sokcho's Haksapyeong tofu village. The plain sundubu places white, softly set curds in a clear broth, keeping the bean aroma and the delicate structure of newly coagulated tofu at the center of the bowl. Heavy seasoning is not built into this version. A spoon breaks the curds into soft folds, and the soybean pulp served alongside introduces a grainier texture made from another part of the same bean-making process. Eating the pulp and curds separately makes their difference in moisture and particle size apparent without adding another sauce. The red jjamppong sundubu follows a different preparation. Squid, clams, shrimp, and a whole abalone cook in a spicy seafood broth packed with soft tofu. The squid and shellfish contribute firmer bites between the curds, while the red soup carries chili and seafood flavors that do not appear in the clear version. Modubu is pressed enough to hold its shape and is sliced into thicker pieces. The black soybean version, heukdubu, has a darker color and a more defined bean character than the white sundubu; a small portion may also appear among the side dishes, allowing both pressed and unpressed tofu to be eaten at one table. The banchan extends beyond kimchi. A thin buckwheat pancake brings a lightly browned grain surface, acorn jelly adds a cool and elastic texture, dried pollack contributes fibrous fish, and stir-fried anchovies add small crisp, savory pieces. These sides are physically distinct from the fragile curds and provide changes in temperature and resistance between spoonfuls of hot soup. Hwangtae haejangguk is the main non-tofu soup. Shredded dried pollack cooks in broth, creating a fish-centered bowl for a diner who does not want either plain or spicy sundubu. A small piece of nurungji comes at the end, replacing the moisture of the soups with the dry crunch and toasted aroma of scorched rice.