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.
