In Korea, there is no end to what people can see and experience, but trying Korean food is on the top of most to-do lists that visitors cannot wait to cross off! The Korea Tourism Organization has chosen the following 14 best dishes that are rated “must-eat” items by locals as well as international visitors. So let’s explore these fourteen bests that are sure to impress you with Korea’s true flavor!
Sundubu starts out being made in the same manner as ordinary tofu, first boiling soymilk then coagulating it by adding brine. But it leaves out the later steps of draining and pressing the lumpy bean curds, giving it an easy-to-digest silky, light texture.
In Chodang Maeul, a village famous for its sundubu, clean water from the East Sea is used as brine for thickening. It started when Chodang Heoyeop, a magistrate of Gangneung region during the mid-sixteenth century of Joseon Dynasty, discovered that the water from a spring in the front yard of his office tasted so fresh that he made tofu from the spring water and used sea water instead of brine. The name Chodang was then adopted from Heoyeop’s pen name.