Daecheong Maru 대청마루

On a street crowded with chodang sundubu restaurants, waiting and parking are a battle almost everywhere, but this one keeps a second lot across the road with an attendant directing cars. The dining room is large, food comes out fast, and the line shrinks quickly. The sundubu and spicy eolkeun sundubu are made from Korean soybeans, while the pan-fried tofu uses US-grown tofu. An order of grilled hwangtae (dried pollack) comes with pollack soup and kongbiji, a soybean-pulp stew.