Sigol Sundubu 시골순두부

A narrow village lane winds between rice paddies to an old farmhouse with rows of crock jars, which turned from a home tofu workshop into a restaurant in 1996. Tofu is still made every dawn from Korean soybeans. The signature sancho-oil grilled tofu (sancho-gireum dubu-gui) is pan-fried in prickly ash oil until a thin skin forms, and the heat softens the spice into a gentle, nutty aroma. Perilla-oil grilled tofu is the easier option for anyone new to sancho. Dubu jjigae, a mild yet peppery tofu stew, gets better the longer it simmers and ends up mixed into rice, while the sundubu comes as plain white curds with a few drops of house soy sauce.