Sugaseong Sundubu Jeonmun 수가성 순두부전문점

Gopchang sundubu, soft tofu stew loaded with beef tripe in a thick, nutty broth, turns out milder than its red color suggests and has no gamey smell. The seafood version, haemul sundubu jjigae, swaps the tripe for small mussels, squid and shrimp. Evenings bring groups for podubu bossam: thin sheets of pressed tofu wrapped around boiled pork with tart cucumber and chive salad. Spicy braised pork ribs sit at the opposite extreme, far hotter than the stews. Solo diners are not seated during the lunch rush.