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By Way of Korea

South Korea   |   New York

A Korean food blog and travelogue inspired by

an epicurious New Yorker's journey around South Korea


A Table d'Hote of Tofu and Seafood by Gangmun Beach (Chodang Tofu Village, Gangneung)

Updated: Jun 14, 2019

Tofu is used extensively in Korean cuisine; its versatility as an ingredient could be owed to the absorbent texture and mild (arguably "neutral") flavor, which allow it to wear the flavors of whatever you cook or season it with.

A short walk from Gangmun Beach lies Chodang Tofu Village, the place where I rediscovered tofu. The cluster of restaurants located within make use of natural ingredients to nurture the innate soybean flavor of tofu that often seems to get lost or overpowered during production or preparation.

Nongchon Soondubu serves tofu made on premises with soybeans sourced from Okgye and Jeongseon. The nakji-soondubu jeongol jeongsik, or squid-tofu stew meal, came with a bowl of Chodang-style tofu, which was served plain in its curdled form. It needed no additional seasoning to be enjoyed.

As seafood holds a significant place in Gangneung's cuisine, a plate of grilled halibut and mackerel was also served as part of the jeongsik.

The jeongol consisted of a whole squid, mushrooms, vegetables, glass noodles, and more of the housemade tofu that held its own flavor against the spicy broth.



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"If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel - as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them - wherever you go."

Anthony Bourdain's unmatched relish for adventure and humble approach to food, cultures, and humanity left an indelible impression on my younger self. Imparting on me the courage to veer into the unknown, he inspired me to embrace my vulnerabilities and seek adventures and growth beyond the comforts of home.


In July of 2017, I boarded a one-way flight to Seoul, South Korea. Within the first week of arrival, I signed a lease for an apartment and by the end of August, I had accepted a job offer that relocated me to Pyeongchang and Gangneung, where the Winter Olympics were soon to be held. From there, I had the rare opportunity to explore much of the greater Gangwon Province's beautiful mountainous and coastal regions and their distinctive foods. Once or twice a month, I'd return to Seoul or travel to an unfamiliar region to poke around alleyways, markets, and mountains in search of more good eats and adventures.


By Way of Korea is a storytelling project inspired by the food, places, and faces I encountered throughout Korea. By sharing my fondest memories, notes, and images of Korea, I simply hope to play a small part in piquing greater curiosity about Korean food and culture in my readers.  My content will heavily spotlight, but not be limited to Korean food and culture. 

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