Tobaki Halmeoni 토박이할머니

This house in Chodang has made tofu every morning since 1979, and early in the day the smell of cooking soybeans carries out to the lane. The old country home has been left as it was, with clay-floored rooms where you take off your shoes and sauce crocks in the back yard. Braised tofu is sold for two or more; solo diners pair cheonggukjang with half a block of modubu instead. The soy pulp served as a side is free to bag at the self-service counter after the meal.