북촌가마솥순두부
About
Soft-tofu house holding a 4.5 across 82 reviews — spicy, oyster-seafood or beef-tripe sundubu, plus cold soybean noodles from May to September.
Bukchon Gamasot Sundubu makes soft tofu the destination in Insadong, with a 4.5 rating and a menu that runs the sundubu spectrum: the spicy standard at 10,000 won, oyster-seafood or beef-gopchang versions at 12,000, each arriving at a rolling boil in its stone pot with the raw egg ritual intact. The gamasot (cauldron) name signals traditional method, and the gopchang variant is the interesting one — tripe's richness against custardy tofu is an underrated pairing. Come summer, the kitchen pivots with the season: kongguksu, the chilled soybean-milk noodle, joins the menu from May to September, making this a rare downtown shop where the soybean is honored both scalding and ice-cold. Open until 8:30pm. Crack the egg in immediately; the pot's heat does the cooking.
Menu
- Spicy Soft Tofu Stew₩10,000
- 맑은순두부₩10,000
- 소곱창순두부₩12,000
- LA갈비+순두부₩31,000
- 차돌청국장₩11,000
- 시래기콩탕₩11,000
- 비건순두부₩11,000
- 들깨순두부₩11,000
- 굴해물순두부₩12,000
- 두부버섯전골(대)₩48,000
- 전복낙지버섯전골(대)₩58,000
- 명품콩국수(5~9월 계절메뉴)₩12,000
- 두부보쌈+순두부₩45,000
- Seafood Scallion Pancake₩20,000
- Warm Boiled Firm Tofu₩12,000
- 들기름 두부구이₩22,000
- 굴두부보쌈+순두부(10~4월 계절안주)₩55,000
- 굴무침(10~4월 계절안주)₩25,000
- 굴전(10~4월 계절안주)₩23,000
- Hot-pot Bulgogi₩11,000
- 냉면(비빔/물)(5~9월 계절메뉴)₩10,000
- 두부버섯전골(중)₩40,000
- 만두버섯전골(대)₩48,000
- 만두버섯전골(중)₩40,000
- 소곱창전골(대)₩55,000
- 소곱창전골(중)₩45,000
- 보양식불,낙,새전골(4인)₩60,000
- Dubu Kimchi₩25,000
Details
Opening hours
- Sunday
- 07:30–20:30
- Monday
- 07:30–20:30
- Tuesday
- 07:30–20:30
- Wednesday
- 07:30–20:30
- Thursday
- 07:30–20:30
- Friday
- 07:30–20:30
- Saturday
- 07:30–20:30