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Yongin_Sundubu, Tofu Stew as Pure as Children’s Mind
Samdaejjae Sondubu
Kim Yeong-mi (Curator, Gyeonggi Provincial Museum)
There is a restaurant I readily recommend whenever I was asked to recommend in the district around the Gyeonggi Provincial Museum and the Gyeonggi Children’s Museum. It is Samdaejjae Sondubu, literally “handmade tofu of three generations,” located midway between the Singal Junction and the museums. I have been hanging out around Singal for about twenty years due to work, but I came across this restaurant by chance.
When I heard that there was a passionate volunteer who presents fairy tales for children at the Gyeonggi Children’s Museum, I automatically assumed it was “mother” of children. One day, I visited the volunteer to say “thank you” for the service only to find, to my surprise, that the volunteer was a middle-aged “man”. He was Jeong Seong-in, owner of the sundubu restaurant. What made me surprised was that he had been devoted to volunteering for three years since 2015, from morning until lunchtime which should have been the busiest time of the day, particularly so considering that he was a restaurant owner. He has the same passion and sincerity about the food, soft tofu stew, he serves to his guests every day.
He makes tofu twice every day, at seven in the morning and three in the afternoon, to offer the nicely hot, steaming dishes made from fresh tofu to the guests. Mr. Jeong uses a special equipment, a double-compartment pot, devised and patented by his father, for tofu production, meaning that his sundubu restaurant is the family business enjoying prosperity for three generations.
Guests are given a cup of warm and savory soy milk as soon as they take a seat which makes a good appetizer. Each main sundubu dish is accompanied by a few side dishes. The tofu cubes with spicy stir-fried kimchi is particularly pleasing to the palate. The restaurant offers an assortment of main dishes all of which are made from the fresh soft tofu. If you want to avoid spicy food, try deulkkae sundubu or maesaengi sundubu whose main ingredient is perilla seeds (deulkkae) and green algae (maesaengi) respectively in addition to soft tofu. For those who preferring spicy food, the tofu and seafood hotpot called dubu haemul ttukbaegi is the one to choose. You may take a bag of tofu dregs, which make a good foodstuff, for free on your way out.
Mr. Jeong has recently opened a pizza restaurant, Code Line Gallery Café, in Mabuk-dong, Yongin. Offering pizza made with the same degree of care as that taken for tofu making, it is already becoming one of the most popular eateries in the local area.
If you are interested in the food prepared and cooked with such love and care, I recommend you to try the food served in these two restaurants, Samdaejjae Sondubu and Code Line Gallery Café.
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세부정보
Samdaejjae Sondubu
Address/ 25, Singal-ro, Giheung-gu, Yongin-si, Gyeonggi-do
Contact/ 031-286-7620
Open hours/ 10:30-21:30
Code Line Gallery Café
Address/ 687-22, Hanteo-ro, Yangji-myeon, Cheoin-gu, Yongin-si, Gyeonggi-do
Contact/ 031-336-0331
Open hours/ 10:00~22:00