Wonjo Harabeoji Son Dubu 원조할아버지손두부

Sundubu, the soft curd, arrives as one large warm mound: creamy and lightly sweet rather than intensely nutty, almost like tofu pudding. Spoon it up with soy sauce or the house salted-shrimp sauce, and when it runs low, mix in rice and the seasoned radish strips for a simple meal. Modubu, the pressed block tofu, is drier and firmer, and since it hardens further as it cools, it is best eaten right away with the kimchi. All the soybeans are Korean-grown, and kongguksu, noodles in chilled soy milk, appears in summer. Makgeolli of every label is cheap, which is part of why hikers coming down from Achasan stop by, and takeout costs less than eating in.