탁사발두부공방 신사역점

A jjigae made by gently simmering sundubu without spicy seasoning, preserving the original soft and delicate flavor of the tofu. It is non-irritating, savory, and mild, with a soft texture that soothes the stomach.

A sundubu jjigae made with a spicy chili powder seasoning based on seafood broth. The soft sundubu and the refreshing, spicy broth create a harmonious flavor that Koreans love most. It's a satisfying dish to enjoy with rice.

A savory jjigae made with soybean pulp (biji) and kimchi. The coarse yet soft texture of the soybean pulp harmonizes with the savory kimchi. It's a rustic dish that evokes the taste of home.

A sundubu jjigae in a Chinese jjampong style, stir-fried with oysters and vegetables over high heat for a smoky flavor. The spicy and refreshing broth with soft tofu is excellent for hangovers.

A sundubu jjigae made by stir-frying and simmering well-ripened kimchi, combining the best of kimchi jjigae and sundubu. The sour and spicy broth stimulates the appetite.

A nourishing dish made with a thick and savory broth rich in perilla seed powder, with seaweed and sundubu. It is non-irritating, smooth, and has a deep flavor.

A sundubu with a refreshing broth made with maesengi (a type of seaweed) and oysters, full of the ocean's flavor. The unique soft texture of maesengi and the savory taste of oysters are exquisite.

A cold summer delicacy made by pouring noodles into finely ground soybean broth. It features a savory and creamy broth, seasoned with salt or sugar to taste.

A fee for a container to take leftover food home.

Warm, steamed tofu served with spicy and sweet stir-fried kimchi. It is popular as an accompaniment to makgeolli or soju, offering a great harmony between the mild tofu and the stimulating kimchi.

A traditional Gangwon Province dish made by thinly pan-frying buckwheat batter and filling it with a spicy mixture of kimchi, glass noodles, and vegetables. The chewy buckwheat wrapper and the crispy kimchi filling create a delightful texture.

Tofu pan-fried until golden brown in sesame oil. The unique fragrant and savory flavor of sesame oil permeates the tofu, making it a delicacy when dipped in sauce.

A dish featuring tofu made with black sesame seeds, served with stir-fried kimchi. It has a richer flavor than regular tofu and offers a healthy taste.

A Daejeon-style dish where tofu is simmered in a spicy gochujang sauce. Its spiciness is perfect for mixing with rice or enjoying with drinks.

A jjigae simmered with minimal broth, generously filled with tofu and seasoned meat. It's a rich dish perfect for spooning over rice and mixing.

A dish served with tofu and stir-fried kimchi on a hot iron plate. It stays warm until the end and offers a wonderful combination of kimchi and tofu.

A hearty dish combining pork (jeyuk), kimchi, and tofu, seasoned with a spicy sauce. The savory flavor of the meat and the refreshing taste of kimchi harmonize well with the tofu.

A thick Korean pancake generously filled with green onions, squid, clams, and other seafood. It's crispy on the outside and moist on the inside, making it the perfect accompaniment to makgeolli.

A jeon (pancake) made with well-ripened kimchi and chewy squid. It's spicy and salty, a dish that comes to mind on a rainy day.

Thinly sliced pork marinated in a sweet and savory soy sauce, then grilled over high heat for a smoky flavor. It's not spicy, so anyone can enjoy it.

Pork marinated in a spicy gochujang sauce and grilled over an open flame. The smoky flavor and spiciness stimulate the appetite.

A dish made by pounding fragrant deodeok (balloon flower root), spreading it with spicy seasoning, and grilling it. It is a healthy side dish characterized by its crispy texture and slightly bitter aroma.

Rice cooked with fragrant gondre namul (Korean thistle). When mixed with the seasoning sauce, you can enjoy the unique savory flavor of the namul.

One of Korea's representative diluted soju brands. It is a distilled spirit characterized by its clean and smooth taste.

Korea's most popular soju brand. It is characterized by its clean and crisp taste.

A modern reinterpretation of the classic Jinro soju. It boasts a smooth finish and a retro bottle design.

A zero-sugar soju made without sugar. It has a refreshing and smooth taste.

A Korean beer with strong refreshment and abundant carbonation.

The most widely consumed lager beer in Korea. It is characterized by its fresh and crisp taste.

A premium Korean beer emphasizing a rich taste without diluting with water. It features abundant foam and malt aroma.

A fizzy carbonated beverage.

A clear and transparent carbonated beverage with a lemon-lime flavor.

Makgeolli, Korea's traditional rice wine. It has moderate carbonation, a smooth taste, and is rich in lactic acid bacteria.

A premium makgeolli that brings out the natural sweetness of rice without artificial sweeteners. It has a higher alcohol content, is thicker, and has a deeper flavor than regular makgeolli.

Makgeolli brewed using rice from the Seoul region. It has a subtle fruity aroma and a clean, smooth finish.

A premium makgeolli fermented without added sugar. Enjoy a clean and mild taste.

Makgeolli made in Bongpyeong, the home of buckwheat. It retains the unique savory aroma and taste of buckwheat.

A fusion makgeolli with a sweet banana flavor, made with banana puree. It's not strongly alcoholic, making it easy to enjoy.

A yellow-colored makgeolli made with added pumpkin. It features the subtle sweetness and savory flavor of pumpkin.

Makgeolli brewed with pine nuts, a specialty of Gapyeong. It has a subtle nutty aroma and a smooth taste.

A popular makgeolli made by a brewery with a long history. It has a good balance of moderate sweetness, acidity, and a smooth finish.

A makgeolli brewed with Gimpo golden rice, offering a clean taste. It's not sweet and has a refreshing quality, pairing well with any dish.

A basic style of makgeolli made by fermenting rice. Carbonation is added for a cool and crisp taste.