Gangmun Sundubu Jonggak Main Branch
October 31, 2026
Gangmun Sundubu Jonggak Main Branch
Review
While looking for something simple for dinner, feeling a bit heavy in the stomach and with the weather turning chilly, I thought warm soup would hit the spot and ended up searching for a nearby sundubu-jjigae (soft tofu stew) place.
Come to think of it, I don't think I had ever personally visited a restaurant that specializes primarily in sundubu-jjigae.
Come to think of it, I don't think I had ever personally visited a restaurant that specializes primarily in sundubu-jjigae.
We visited a bit early in the evening, so it wasn't very crowded, but after we went in and ordered, people started trickling in one by one until the restaurant was almost completely full.
The sudden drop in temperature seemed to play a part in that as well.
The sudden drop in temperature seemed to play a part in that as well.
Both ordering and payment were handled through the kiosk system.
There were various sundubu-jjigae options depending on toppings, and we decided to try one clear broth and one red broth.
There were various sundubu-jjigae options depending on toppings, and we decided to try one clear broth and one red broth.
For the clear broth, we chose the most standard and safe option that fits our taste—the egg-based one, and for the red broth, after much deliberation, we picked beef tripe (gopchang).
There were so many enticing options for the red broth, and since I usually enjoy all of them, it took a long time to decide.
The side menus felt a bit pricey compared to what they offered and didn't seem particularly appealing, so unusually for us, we didn't order any.
There were so many enticing options for the red broth, and since I usually enjoy all of them, it took a long time to decide.
The side menus felt a bit pricey compared to what they offered and didn't seem particularly appealing, so unusually for us, we didn't order any.
When you order the stew, they first serve a bowl of rice and bibimbap vegetables.
The idea was to mix them into bibimbap to your liking.
The idea was to mix them into bibimbap to your liking.
Wanting to enjoy it along with the stew once it arrived, I mixed only a small amount of rice with the vegetables just to get a taste.
It was a bit disappointing that sesame oil wasn't provided separately.
It was a bit disappointing that sesame oil wasn't provided separately.
Before long, the sundubu-jjigae arrived right away.
The clear sundubu-jjigae had a savory umami flavor reminiscent of chicken stock, while the red sundubu-jjigae carried a slight hint of Shin Ramyun soup powder.
Thanks to the bold seasoning, it was undeniably delicious.
It reminded me once again that there is no strict standard for how sundubu-jjigae should taste, and that styles vary widely depending on the region and the cook.
Thanks to the bold seasoning, it was undeniably delicious.
It reminded me once again that there is no strict standard for how sundubu-jjigae should taste, and that styles vary widely depending on the region and the cook.
Pictures
