Toga 토가

Salted shrimp from Ganghwa Island seasons the sundubu-saeujeot-jjigae, a soft tofu stew whose broth stays pale and white yet carries a sharp kick from cheongyang chilies. Eating it in Toga's converted old hanok feels like a visit to a country house. Groups share dubu-dwaejigogi-jeongol, a hot pot of tofu and pork.