3 Generations Jjae Handmade Tofu
삼대째손두부
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
เต้าหู้ทำมือคุณภาพเยี่ยมจากถั่วเหลืองในประเทศ
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
A seasonal menu sold in June, July, and August during the summer.
A clear broth sundubu jjigae without red pepper powder
Uses the highest quality perilla seeds that are roasted in-house.
Uses freshly roasted regular/cheongyang pepper powder, and the spiciness is about the same as Shin Ramyeon.
Uses minced meat/minced kimchi
Seasonal menu available in June, July, and August (uses the finest fresh noodles and freshly ground soy milk)
Clear broth served with bossam (boiled pork) + tofu kimchi + soy milk.
Clear broth with no Cheongyang pepper, served with bossam (boiled pork) + tofu kimchi + soy milk.
Made with the finest roasted perilla seeds, served with bossam (boiled pork), tofu kimchi, and soy milk.
Uses freshly roasted regular/cheongyang pepper powder and serves bossam (boiled pork) + tofu kimchi + soy milk together.
Served with minced meat and minced kimchi, along with boiled pork belly, tofu kimchi, and soy milk.
We use freshly boiled pork belly from the morning/afternoon of the same day.
Uses freshly boiled pork belly prepared in the morning/afternoon.
Uses freshly boiled pork belly prepared that morning/afternoon.
