Daeheung-dong Korean restaurant in Daejeon for soft tofu gomtang: Usul

A couple of evenings ago, my husband Jaettung and I went to Usul in Daegheung-dong. We'd stopped by the exhibition halls I posted about yesterday (Daejeon Gallery, Egong Gallery) and headed there for dinner — it was so close to the galleries, practically right around the corner, which made it easy to go straight from the exhibition to dinner.

It's also fairly close to Sungsimdang, so if you're out around Jungang-ro and stopping by Sungsimdang or looking for somewhere to eat nearby, you could easily pair the two. I usually love Korean food, so I was searching for a fusion Korean restaurant near Jungangno Station in Daejeon and ended up here — and once I walked in, I liked the atmosphere of the space just as much as the food.

Usul in three lines

• A fusion Korean restaurant with a great atmosphere — deep wood tones and soft lighting come together beautifully
• The silky sundubu-guk and the sweet-savory gochujang yukhoe with yubu-mari left a strong impression
• A great spot to eat after an exhibition or pair with Sungsimdang on a Daegheung-dong food route

What is the atmosphere like at Usul? Wood tones and soft lighting

The moment I stepped inside Usul, the first things I noticed were the deep wood-toned interior and the soft lighting. Elements with a hanji (traditional paper) feel and wood tones were woven throughout, matching the fusion Korean vibe of the food, so the whole space felt warm and calm.

The interior isn't huge, but the high ceilings kept it from feeling cramped, and the tables were spaced generously enough that I wasn't too aware of the next table over. That made it easy to sit and chat with my husband while eating slowly.

Thoughtful guest items set out on the jar by the Usul entrance

From the entrance onward, little details caught my eye. Next to the front door was a closet-like nook with hangers lined up in a row, and beside it a waiting chair and a traditional earthenware jar. On top of that jar, everything was surprisingly well thought out — tissues, toothpicks, hand warmers, a restroom sign, disposable mouthwash, even hair ties.

These are the kinds of things you never think about until you suddenly need them. So it gave me the sense that the restaurant was being quite thoughtful about small details for guests. There was even an umbrella stand made from a jar next to it, haha. It felt like every little prop was chosen to fit the concept, which made it fun just to look around.

Solo bar seats at Usul: is it comfortable to eat alone?

Further inside Usul there's also solo bar seating. Having a space like that really does make eating alone more comfortable, haha.

Ordering at Usul: a kiosk on every table

After sitting down, we ordered using the kiosk set up at each table. Looking over the menu, we picked two dishes for the day: gochujang yukhoe with yubu-mari, and Chodang sundubu-guk. We ordered one raw beef dish and one warm soup dish so we could try two very different flavors together.

Side dishes at Usul: white kimchi and pickled garlic scapes

While we waited, the basic banchan came out first — white kimchi and pickled garlic scapes. Both had clean, simple flavors that paired well with the food. They were especially good to have alongside a dish with a strong flavor point like yukhoe and a warm soup dish.

The full table at Usul, appetising at first sight ❤️

Then the food arrived. Both dishes were plated neatly, so the visuals alone were pretty impressive. We snapped a few photos before digging in, and once we actually tasted them, each dish clearly had its own distinct charm.

Chodang sundubu gomtang: how it tastes and how spicy it is

We started with the Chodang sundubu-guk (soft tofu stew). It's made by simmering soft tofu sourced from Chodang-dong in Gangneung with a red seasoning, then topping it neatly with bracken fern and boiled pork slices. I tried the broth first, and it wasn't as fiercely spicy as I expected. We're both pretty weak to spice as a couple, but to me it felt about as spicy as the spicy version of Jin Ramen — more of a light, tangy heat than something overwhelming.

What stood out most in this dish was the texture of the soft tofu. It was even softer and more delicate than usual soft tofu, almost like beaten egg in texture. It went down so smoothly that I kept reaching for one more spoonful.

The boiled pork inside was tender too. There was no gamy smell and it wasn't chewy, so it went well with the broth.

There was also a generous amount of bracken fern, with its distinctive aroma coming through fairly strongly. We both happen to love bracken fern, so we really enjoyed it — but if you're not a fan, that's worth keeping in mind. With the fern in a red broth, it reminded me a bit of yukgaejang (spicy beef soup) at times, though the soft tofu and pork gave it a different character altogether.

Overall it was a very smooth, easy dish to eat — less about hitting you with intense flavor and more about a soft, tangy broth you keep spooning up.

What is gochujang yukhoe with yubu-mari?

Next was the gochujang yukhoe with yubu-mari. This dish is yubu-mari (fried tofu skin rolls) filled with aged kimchi and rolled egg, topped with raw beef tossed spicily in gochujang. The combination looked unusual from the start, so I was curious how it would taste.

I tried the yukhoe on its own first — it wasn't chewy at all and was very tender. It had a savory, subtly sweet flavor, and with the egg yolk and wasabi added, the savoriness and sharp kick complemented each other nicely.

This dish was especially welcome for another reason: my husband Jaettung, who doesn't usually eat yukhoe, really enjoyed it without any hesitation. Even though he's not much of a raw beef eater, he kept saying it was good and kept eating, haha. It was delicious on its own — but eating it with the yubu-mari gave it a whole different flavor.

How the yukhoe tastes different wrapped in yubu-mari

Inside the tofu skin was aged kimchi and sweet rolled egg. The yubu-mari itself was moist and soft enough to enjoy on its own. But the perilla leaf tucked inside turned out to play a surprisingly important role.

Eating it together with the yukhoe brought out the perilla aroma even more and deepened the overall flavor. The savoriness of the beef, the sweetness of the tofu skin, the tang of the aged kimchi and the perilla fragrance all came together better than I expected.

Personally, I'd recommend trying the yukhoe alone first, then the yubu-mari alone, and finally the two together. The flavor shifts depending on how you eat it, which made it fun.

Soft tofu gomtang or gochujang yukhoe: which should you order?

The two dishes have quite different flavor profiles, so it's worth choosing based on your taste. If you're visiting as a pair like we did, ordering one of each and sharing seems like a great idea.

What we liked about Usul after eating there

• A fusion Korean restaurant with great atmosphere — the deep wood tones and soft lighting worked together for an overall warm, calm mood
• Distinctive menu combinations — more fun to eat than typical Korean dishes, with familiar ingredients put together a bit differently
• Generously spaced tables — the space isn't huge but the high ceilings and roomy table spacing kept it from feeling cramped
• A layout that seems comfortable for solo dining — solo bar seating means it looks fine to visit alone
• Thoughtful touches throughout — small items like mouthwash and hair ties that you might need mid-meal were provided, which was nice

Any drawbacks at Usul?

I didn't personally find much to complain about. Though since the restaurant isn't huge, it felt better suited to a meal for two to four people, a date, or a small gathering rather than a large group.

Looking for a fusion Korean restaurant near Jungangno Station in Daejeon?

The food at Usul was delicious, but for me, it was the atmosphere of the space and the thoughtful details everywhere that stuck with me too. The calm mood created by the deep wood tones and soft lighting let us enjoy a relaxed dinner, and the generous table spacing made it easy to chat with my husband while eating.

Each dish had its own charm. The Chodang sundubu-guk was warm and comforting, with silky soft tofu, a tangy broth, tender pork, and bracken fern all coming together, while the gochujang yukhoe with yubu-mari offered something a bit different — sweet, savory beef with moist tofu skin rolls, aged kimchi, rolled egg, and perilla leaf. It especially stuck with us because even Jaettung, who doesn't usually eat yukhoe, enjoyed it so much.

Best of all, it was close to both the exhibition hall we'd visited and Sungsimdang, so it felt like a great addition to any day plan around Jungang-ro. Whether you're catching an exhibition and want a good meal afterward, or stopping by Sungsimdang and craving something a little different in Korean food — if you're looking for a restaurant in Daegheung-dong with real atmosphere, Usul is worth a visit. :) Next time we're back, I'd love to try some other dishes on the menu.