Wonjo Harabeoji Son Dubu 원조할아버지손두부

Handmade tofu takes center stage at Wonjo Harabeoji Son Dubu, a destination long favored by hikers descending from Achasan Mountain. Located at 324 Jayang-ro in Gwangjin-gu, the establishment prepares its entire menu including sundubu (soft tofu), modubu (firm tofu), and kongguksu (summer soy milk noodles) using exclusively domestic ingredients. The sundubu arrives warm in generous lumps, offering a gentle sweetness and a pillowy texture that melts on the tongue, often likened to tofu pudding. Diners can season the tofu with soy sauce or a house-specific saeujeot (salted shrimp) sauce that provides a sweet, concentrated flavor similar to braised dried shrimp. A common practice among regulars involves mixing remaining tofu with rice and shredded radish for a satisfying finish. The modubu features a drier, firmer consistency that becomes harder as it cools. While the kimchi serves as a sharp accompaniment, the restaurant's extensive selection of makgeolli (rice wine) is equally notable, with every bottle priced at a modest 3,000 KRW. Weekend crowds of hikers lead to frequent wait times, though the high turnover rate minimizes delays. Takeout orders are processed at a lower rate than dine-in services.