Chodang Halmeoni Sundubu

Park Eung-soon, the founder of Chodang Halmeoni Sundubu, was the one who elevated the name of Chodang bean curd to nationwide fame, so much so that Chodang is synonymous with good-quality bean curd in Korea. Chodang Halmeoni Sundubu is now run by her son Kim Yeong-hwan. The store is famous for its 5-minute section in the TV segment “Continuing the Generation,” aired as a part of KBS1’s Newsline program the day before Seollal in 1995, while its name in Japan was made popular by featuring in television programs aired by NHK, Fukuoka’s TNC TV, and the Japanese food magazine “danchyu.” Chodang bean curd traditionally uses seawater for the bittern used in the bean curd-making process. Unlike standard coagulants, this creates a delightfully richer and softer texture. The restaurant has enjoyed a steady stream of customers from the time of its opening, when visitors to the nearby Gyeongpohaebyeon Beach or those who had visited Jeongdongjin to see the sunrise flock to the restaurant for a delicious breakfast made with the local specialty. The name of Chodang Village is thought to originate from the courtesy name of Heo Yeob, father of Joseon-era novelist Heo Gyun.