Duko Maebong Station Branch

A signature spicy tofu stew simmered in a rich broth made with special chili powder and perilla oil. The tofu is soft and handmade. Served bubbling hot, it pairs perfectly with steamed rice.

A savory tofu hot pot featuring soft handmade tofu, various mushrooms, and glass noodles in a clean vegetable broth. Seasoned with perilla powder for a nutty, aromatic flavor. A warm and comforting soup dish.

Pan-fried handmade tofu cooked in fragrant perilla oil. The exterior is golden and slightly crispy while the inside remains soft and warm. A simple yet nutty and savory dish.

Braised semi-dried pollack (kodari) cooked in a spicy special sauce with radishes and rice cakes. The fish has a firm, chewy texture and the sauce is savory with a kick. A popular sharing dish eaten with rice.

A platter combining boiled pork slices (bossam), handmade tofu, and spicy seasoned pollack salad. Designed to be eaten as a 'samhap' (three flavors together), often wrapped with kimchi or chives.

Steamed whole handmade tofu served with spicy, sweet, and tangy seasoned pollack salad. The soft tofu complements the chewy texture of the seasoned fish. Served with aged kimchi.

Deep-fried jumbo black tiger shrimp coated in light breadcrumbs. Crispy on the outside and tender on the inside. Served as a crunchy appetizer or side dish.

A large, thick Korean-style rolled omelet filled with generous amounts of mozzarella cheese. Savory, creamy, and filling. Contains chopped vegetables.

Savory pancakes made from okara (soybean pulp), a byproduct of tofu making. They have a nutty flavor and slightly coarse texture. Pan-fried until golden brown.

Noodles served in a cold, thick, and creamy broth made from 100% domestic soybeans. A nutty and refreshing seasonal dish, typically enjoyed in summer. Often seasoned with salt or sugar to taste.