백년두부촌

A hot pot dish made with soft sundubu and savory beef tripe. It features a spicy and rich broth, perfect as a side for drinks.

A hot pot dish generously filled with fluffy sundubu and various mushrooms. It's a healthy dish with the fragrant aroma of mushrooms and the mildness of tofu.

A hot pot dish made with firm all tofu and fresh mushrooms. Enjoy the mild and refreshing broth.

A hot pot dish made with well-fermented kimchi and tofu, cooked in a spicy broth. It has the savory and refreshing taste that Koreans love.

A dish where stir-fried pork and kimchi are served with mild tofu. It's great as a side dish for drinks or rice.

Tofu simmered in a spicy and savory sauce. It's great to mix with rice.

A clear, mild tofu soup with dried pollack for a refreshing and deep flavor. It's good for hangovers or as a hearty meal.

A nutty tofu dish pan-fried in perilla oil. Enjoy the crispy outside and moist inside.

A whole block of fresh, handmade tofu. Enjoy its natural nutty flavor when warm, served with soy sauce or kimchi.

A spicy tripe soup served in an individual earthenware pot. It harmonizes well with the soft sundubu inside.

A spicy sundubu jjigae with a flavorful broth. The soft tofu and spicy soup combine to refresh your palate.

A mild sundubu with a clear, non-spicy broth, without chili powder. It's not stimulating and is recommended for children or those who can't eat spicy food.

A menu item that adds dumplings to sundubu jjigae for a more filling meal.

A spicy stew made with aged kimchi and tofu. It's one of Korea's representative home-style dishes.

A thick and nutty soup made from the okara (soy pulp) left after making tofu. Pork or kimchi can be added for extra flavor.

A creamy sundubu dish made with finely ground perilla seeds, resulting in a rich and creamy broth. The nutty flavor is exceptional.

A cold noodle dish made with freshly ground soybean water and pine nuts for a richer nutty flavor. Enjoy it refreshingly as a summer delicacy.

Large steamed dumplings with a generous filling. The combination of meat and vegetables creates a rich, juicy flavor.

A traditional Gangwon-do regional dish made by filling buckwheat dough with ingredients like kimchi, radish salad, and glass noodles, then pan-frying it. The chewy buckwheat wrapper and spicy filling are a great combination.

This is a menu item where the soybean water for kongguksu is sold separately. It's nutty with pine nuts and you can cook the noodles at home.

A traditional Korean rice wine with a sweet and tangy taste. It's rich in probiotics and has a smooth finish.

A representative Korean distilled spirit. Its clean and clear taste pairs well with various Korean dishes.

A lager beer with refreshing carbonation.

Carbonated drinks like cola or cider.

White rice served with hot pot or stew.

Ramen noodles to be cooked in the leftover broth after eating hot pot or stew.