Post-Hike Tofu and Makgeolli Near Seoul — Deulkke Sundoubu

A Post-Hike Tradition: MAKGEOLLI and DEULKKE SUNDOUBU Near Seoul

One of the great things about living near Seoul is how easy it is to find mountains where you can squeeze in a half-day or even full-day hike.
And after a hike? There are a few go-to foods hikers love—and one of them is TOFU.

Now, the restaurant I visited today isn’t exactly famous for its tofu, but I’ve got to say—it’s surprisingly good.
Even before you step inside, you’ll spot a huge soybean grinding machine right out front, used to make the tofu fresh on-site.

All-You-Can-Eat SUNDOUBU? Yes, Please.

With that big machine comes a nice perk: as much freshly made SUNDOUBU (extra-soft tofu) as you’d like.
SUNDOUBU is creamier and softer than regular tofu, and here, it’s served as a bottomless starter.

While you wait for your main dish, you can start with the free SUNDOUBU and KIMCHI—a simple, satisfying way to warm up.

A Hiker’s Essential: MAKGEOLLI

In Korea, MAKGEOLLI (traditional Korean rice wine) is almost a must after a hike.
It’s part of the culture—and honestly, it just feels right.

If you’re planning a trip to Korea, I definitely recommend pairing a short hike with a bottle of MAKGEOLLI.
And here’s a bonus: ordering MAKGEOLLI earns you a few extra banchan (side dishes).
In fact, these sides are tasty enough to enjoy as drinking snacks on their own.

My Pick: DEULKKE SUNDOUBU

Today’s main dish was DEULKKE SUNDOUBU—a simple combination of SUNDOUBU and PERILLA SEED POWDER.

The tofu is mild and clean, while the ground perilla adds a rich, nutty depth that gently builds with each bite.
There’s zero spiciness, so it’s easy on the palate and approachable for anyone.
They also don’t go overboard with the perilla, so the broth stays smooth and never feels heavy.