Wonjo Pajugol Sundubu 원조파주골순두부

Sundubu made in-house from Korean soybeans comes brimming in a hot shallow pot, enough to leave two people with leftovers. The sundubu jeongsik is meant to be spooned over rice with assorted seasoned greens, a spicy sauce and sesame oil, then mixed. Dubu jeongol, a tofu hot pot, gets its broth from dried shrimp and smells of it, and the silky tofu has no raw-bean taste. An elderly grandmother brings the side dishes to the table herself, and the house-made cheonggukjang (fermented soybean paste) and dongchimi (radish water kimchi) are sold to take away.