Daega Insaeng Sundubu Myeongdong Main Branch

WHAT LOCALS SAY

The strongest point is the choice of sundubu variations. Instead of offering only one standard tofu stew, the restaurant lets diners choose between seafood, beef, pork and kimchi, mushrooms, perilla seeds, oysters and other combinations. The house Insaeng Sundubu contains clams, shrimp and beef, giving travelers a good starting point if they are unsure what to order. The meal also feels substantial for the price because the sundubu comes with nutritious stone-pot rice and multiple Korean side dishes. The restaurant's own information says six or more side dishes are prepared and that a self-service side-dish bar is available. This makes the experience closer to a full Korean home-style meal than a simple soup restaurant. Another useful feature for international visitors is the three-level spice choice. Sundubu-jjigae is often associated with a fairly spicy red broth, but here you can adjust the heat level. That makes it easier to recommend to travelers who want to try Korean spicy food but are not confident about their tolerance. The main caveat is that the restaurant is relatively new compared with Myeongdong's long-established institutions, so it should be presented as a modern sundubu specialist rather than a historic Seoul landmark.