Yetteul 옛뜰

For 30 years this Sonyang-myeon spot in Yangyang has made tofu by hand in an iron cauldron, and it goes on the table with seopguk, a spicy soup of wild mussels. Grilled tofu is cooked in your choice of perilla oil or sancho (Korean prickly ash) oil, and the oil's aroma soaks into the mild tofu. There are no reservations: put your name on the Tabling kiosk when you arrive. The kitchen closes early once ingredients run out.