White-broth tofu hot pot for two at Jeong Eunsuk Chodang Sundubu

Why Chodang sundubu is famous in Gangneung

There are a few things Gangneung is known for, and one of the biggest is 'Chodang sundubu' (soft tofu). Why is it so famous? 'Chodang' is actually the pen name of Heo Yeop, father of Heo Gyun and Heo Nanseolheon. As a provincial governor of Samcheok in the early Joseon dynasty, Heo Yeop is said to have soaked soybeans in clean spring water in front of his house and made tofu using seawater. That's how Gangneung tofu started gaining fame, eventually taking on the name 'Chodang tofu.' Through turbulent times, Chodang tofu was how local people made their living, which is part of why its flavor and tradition survived. Hearing that this food carries history and the lives of ordinary people beyond just being a dish made it feel even more meaningful.

So whenever I come to Gangneung, I make sure to eat sundubu at least once. There are so many sundubu restaurants around, and I've tried quite a few, but Jeong Eunsuk Chodang Sundubu (정은숙초당순두부) really stood out — the full table setting was excellent, and each dish was tasty and clearly made with care. I already wanted to bring both sets of parents next time. Let me review what I liked.

Run by Korea's Master Chef No. 48

The owner of Jeong Eunsuk Chodang Sundubu, Jeong Eunsuk, was born and raised right here. Maybe that's why she grew up close to tofu-making, worked hard to preserve the tradition, and eventually became a certified Master Chef of Korea. She's the only Master Chef (No. 48) in Gangneung, Gangwon, and during the Pyeongchang Olympics season, her food beat out the competition to be selected as one of Gangneung City's signature dishes 🎉

Hours and days off

The restaurant is open from 8:00am to 6:30pm with no break time, and last order is 5:30pm. It's closed every Tuesday. ✅ A Gangneung spot that opens early in the morning ✅

Full even at 1pm on a weekday — how to reserve

This place really is that good — I went around 1pm on a weekday, Friday, and it was already fully seated. Customers kept coming in and ended up waiting..... I'd really recommend making a reservation.

You can reserve through Naver Reservation, and if you pay a ₩20,000 deposit in advance, you get seated ahead of the walk-in line.

It's a certified safe restaurant and model business ✅, plus it carries the Master Chef title.

Waiting area, parking, seating

There's a separate waiting area. The parking lot was quite large too.

The interior was clean, with tables ranging from 4-person to 8-person. Baby chairs are available too, so it's a good spot to bring a baby along.

Menu and prices at Jeong Eunsuk Chodang Sundubu

Here's the menu and pricing ✅ The Premium Set comes with tofu hot pot, tofu samhap, and braised seasoned pollock, while the Chodang Tofu Set comes with hot pot plus tofu samhap. You can also order tofu samhap or tofu hot pot on their own.

You need to order one menu item per person. Side dishes can be refilled. If you want more tofu, you can order a half block, and flounder jeotgal, boiled pork, or salad can all be added.

The Premium Set for two — a table packed full

I went with the Premium Set. We ordered it for two people, and the portions were genuinely generous — it filled the whole table.

Tofu samhap — boiled pork with no gamy smell, and unseasoned tofu

First up, tofu samhap! It comes with boiled pork and tofu, plus pickled radish to eat alongside 👍

I'm a big meat eater, but boiled pork is one thing I'm picky about. If it's boiled wrong it can get a gamy smell, or if the meat quality isn't great it turns tough or dry. But the boiled pork here had zero gamy smell, and the fat-to-lean ratio was great, so eating it with the pickled radish, wraps, or tofu was excellent 👍

The tofu was unseasoned too, and it was soft, clean-tasting, and nutty. I even gave some to my baby, who ate it happily.

Side dishes

The other side dishes were all neat and delicious too. They weren't the usual common side dishes, which made them even more enjoyable to eat. Apparently the Master Chef believes food must be fresh, so she sources good ingredients like seaweed from Haenam, flounder caught by East Sea fishermen, and soybeans grown by Gangwon locals to make the side dishes and other food.

Braised pollock — breaking my preconceptions, a rice thief

Then there's the braised pollock (kodari jorim). Honestly, when you think of braised pollock, you picture that dry, slightly fishy stuff — the kind that shows up in school cafeteria meals and makes you head straight for the snack shop instead. This dish shattered that preconception. The inside was moist, and the sauce was sweet and spicy — a total rice thief.

White-broth tofu hot pot — with crab inside

And above all, this hot pot. The tofu hot pot comes in either red or white broth. I ordered the white broth, and I was extremely satisfied.

It wasn't spicy, but it had a nice sharp edge, and the broth was clean yet deep, with soft tofu that made it really delicious.

There's even crab in it. That explains exactly why the broth tastes so refreshing.

Topping the spicy, deep tofu hot pot with well-boiled meat and soft tofu was truly delicious. It felt like being treated to a proper meal — especially good if you're coming with parents. If you're looking for a Chodang sundubu restaurant in Gangneung, I'd recommend this one.