Welcome to your K-local food trip!
Next on our K-local food trip is "Chodang Sundubu"—Gangneung’s soft tofu, light and airy like clouds in the sky.

"Sundubu" is tofu in its softest form—it’s made before the soy milk sets in a mold. It has a smooth texture and a mild, nutty soybean flavor, making it both healthy and comforting. And when it comes to "Sundubu," you can’t leave out "Chodang Sundubu" from Gangneung.

"Chodang Sundubu" is made in "Chodang Dubu Village." It uses "Haekong" soybeans grown in Gangwon’s clean mountain areas and deep ocean water that’s full of minerals. That’s what gives it its rich flavor and soft, silky texture.

The name "Chodang" comes from the pen name of Heo Yeop, the father of Heo Nanseolheon—one of the most famous poets of the Joseon Dynasty. He made soy milk using water from his own well, and used seawater from the East Sea to turn it into tofu. The tofu was so good that people in the village started selling it. Over time, the area became known as "Chodang Dubu Village," famous for its tofu.

Come visit "Chodang Dubu Village," where the story of "Sundubu" meets the ocean breeze. Have a warm bowl of soft, nutty tofu and enjoy the true taste of local Korean flavor.