Gangbyeon Son Dubu 강변손두부

The tofu is made in house and comes soft and curdled, and the sundubu and kongguksu arrive almost unsalted, so everyone seasons with salt to taste. The white sundubu is simmered with perilla seed for a nutty flavor, while the red one gets its color from chili flakes but has no real heat. The cheonggukjang has a strong fermented-bean flavor.