Warm stew to ward away the winter chill
JoongAng Daily
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| The clean seawater from the East Sea used to make Chodang sundubu sets it apart from other varieties of the dish. Provided by Korea Tourism Organization |
It’s cold and flu season, folks, and that means bundling up before you go outside and making sure you are well nourished. At times like these, you may find yourself looking for something to cleanse your system, and the simple virtues of a healthy tofu dish may be just the ticket.
There are many different varieties of tofu, although they all have that same wobbly white appearance. These include fresh tofu and watery tofu, the latter of which is used to make sundubu jjigae (tofu stew).
Sundubu jjigae is a popular dish served at restaurants around the country, but the people from Chodang Village in Gangneung, Gangwon, insist that their sundubu is the best. The secret to their recipe is the fresh, clean water from the East Sea.
Chodang Village was named after the patriarch of a well-known family that once lived there. Huh Yeob (1517-1580), who also went by his nickname Chodang, was the father of the most famous poet of the Joseon period, Huh Nan Seol Hun (1563-1589), and her brother, Huh Gyun (1569-1618).
Chodang sundubu originated with the father, Huh Yeob. He used to stay up nights worrying about the country, and during those sleepless nights he often drank fresh water from a well to soothe his worries. The taste of the water was so refreshing, he thought it would enhance the flavor of the local tofu. He scooped up some water from the well and soaked soybeans in it overnight, then ground it into a puree with a millstone. To coagulate the soybean milk, some kind of saltwater was needed. In Gangneung, bay salts were impossible to get, so instead he used seawater from the East Sea nearby. To his surprise, the tofu was lighter and more savory than others.
Rumors about the tofu spread, and everyone in Gangneung started calling Huh Yoeb’s tofu “Chodang tofu.”
Currently, there are over 20 restaurants in Gangneung operating under the name Chodang Sundubu that use the traditional method.
It takes a lot of labor to produce a small quantity using this method but all of the restaurants in the area use it. At these restaurants, fresh tofu is often served plain, with a delicate, clear soy sauce. It is also used to make sundubu jjigae, a hearty brew of spicy broth and silken tofu served in cast-iron bowls. Topped with scallions and pieces of tender oxtail or crisp kimchi, it’s the ideal winter meal to keep you healthy and ward away the cold.
By Yim Seung-hye Contributing writer [estyle@joongang.co.kr]