초당순두부

Chodang sundubu (초당순두부) is a type of sundubu (순두부, uncurdled soft tofu) made in Chodang Village (초당동) in Gangneung, Gangwon Province. What distinguishes it from other Korean soft tofu is the coagulant used: instead of the bittern (간수, salt solution) used in commercial tofu production, Chodang sundubu traditionally uses clean East Sea seawater (바닷물, badat-mul). The natural minerals in the seawater coagulate the soy milk and impart a subtle, clean briny flavor that commercial tofu cannot replicate. The result is an extraordinarily silky, delicate tofu with a slightly firmer set than standard sundubu but an almost custard-like smoothness. The flavor is pure soy with a faint echo of the sea — a flavor combination that is simultaneously simple and complex. The tofu is typically served in its cooking liquid, either plain (순두부 그냥), with a soy sauce and chili dip, or as the base for sundubu jjigae (순두부찌개, spicy soft tofu stew). Chodang Village in Gangneung has a cluster of sundubu restaurants and tofu makers who have been practicing this tradition for generations. Many shops also sell fresh tofu to take away, and the product is prized across Korea.