When you think of Gangneung, the sea and coffee likely come to mind. But to truly experience the city’s culture, there’s one highlight you shouldn’t miss: Chodang bean curd—a regional delicacy made with seawater. Known as one of Korea’s most renowned varieties of bean curd, it boasts a 500-year tradition passed down through generations. From a warm, clean bowl of sundubu (soft bean curd) to trendy bean curd desserts that please both the eyes and the palate, discover why Chodang bean curd remains one of Gangneung’s most celebrated culinary traditions.
Near the coast lies Chodang Dubu Village, also known as the birthplace of Heo Gyun and Heo Nanseolheon, prominent literary siblings from the Joseon Dynasty. The bean curd’s origin traces back to their father, Heo Yeop, a government official and scholar who began making bean curd using clean seawater. His pen name, “Chodang,” gave the dish its name. Over time, Chodang bean curd evolved into a local specialty, and even today, the savory aroma of freshly made bean curd wafts through the village each morning.
While most bean curd producers have modernized their methods over the past 500 years, Chodang Dubu Village remains devoted to traditional techniques—boiling soybean water in a cauldron and handcrafting bean curd by hand.
Jjamppong Sundubu / Sundubu / Modubu (clockwise from left)
Sundubu (soft bean curd), freshly made and gently curdled, is served warm with seasoned soy sauce. Its mild, creamy flavor makes it a popular breakfast dish. Meanwhile, modubu (firm bean curd), with a denser, nutty texture, is often served with various homemade side dishes, each reflecting the unique recipe of the family or restaurant.
The most talked-about dish today is jjamppong sundubu (spicy seafood and soft bean curd stew). Made with a rich, spicy broth using fresh seafood from the nearby coast and generously filled with soft bean curd instead of noodles, it delivers a refreshing yet smooth, spicy yet clean flavor.
Strawberry Sorbet / Black Sesame Gelato / Mugwort Gelato / Soft Bean Curd Gelato (clockwise from left)
After enjoying the bold flavors of jjamppong sundubu, cool down with something sweet. Chodang Dubu Village is home to dessert cafés that specialize in bean curd-based treats. Among them, the soft bean curd gelato, made with Chodang soft bean curd, is known for its silky, melt-in-your-mouth texture. Other standout flavors like mugwort, black sesame, and injeolmi (bean-powder-coated rice cake) offer a soothing finish that refreshes the senses.
Gangneung Chodang Bean Curd Ocean Tiramisu
Gangneung Chodang Bean Curd Ocean Drink
Who knew bean curd could be this trendy? Enter “Chodang bean curd tiramisu”—a dessert that enhances the richness of moist tiramisu with the soft creaminess of bean curd. The Ocean Tiramisu flavor, inspired by the sea, sand, and waves of Gangneung, is a must-try for visitors seeking something both photogenic and flavorful. Then, there’s the “Gangneung Chodang bean curd ocean drink”—a dessert-beverage hybrid that lets you enjoy Chodang bean curd in its purest form. Scoop up the soft bean curd first, then sip the refreshing base drink. Its clean yet rich flavor will redefine everything you thought you knew about bean curd.
Chodang Soft Bean Curd Sweet Rice Cake
A local favorite, this bean curd-filled rice cake is also popular. Inside, Chodang soft bean curd, premium cream cheese, and fresh cream come together to create a bite that’s nutty, rich, and unforgettable.
The true charm of travel lies in discovering a place through its unique flavors. In Gangneung, a warm bowl of soft bean curd offers comfort, while a thoughtfully created bean curd dessert can transform a moment into a lasting memory. Come and discover the unique taste of travel in Chodang Dubu Village, Gangneung.
Gangneung Chodang Bean Curd Ocean Tiramisu 
Gangneung Chodang Bean Curd Ocean Drink