Daniel Gray

"A pure tasting, fresh style tofu that the area is now famous for. The tofu there is not in whole silky blocks like you can get in the stores. Instead, it is crumbly like cottage cheese."

Babo Waegukin

"While at the restaurant I found out that one of the main reasons why this Sundubu is much tastier here than in other areas, is because of Gangneung’s location on the east coast of Korea. The people making tofu can use the salt water from the East sea during the congealing process which makes for really beautiful soft and light tofu!"