Third-Generation Son Tofu 삼대째손두부

Thick soy milk is free to pour as often as you like at the self-serve corner, and a plate of tofu kimchi comes first with any meal. The tofu is made on site from US soybeans and tastes nutty and soft. Most tables go for the spicy eolkeun sundubu. The tofu-and-dumpling hot pot runs hot and salty enough that some add water as it cooks, and rice has to be ordered separately. On the way out, grab a bag of the kongbiji, soybean pulp, piled by the door.