This is Dubudang, a Korean restaurant specialising in soybean-based dishes that opened in Epping in 2026.
Soybeans in the form of tofu, soy pulp and soy milk are made fresh daily.
The menu is intentionally concise, comprising a small selection of mains and specials centred around soy-based ingredients.
All mains are accompanied by a bowl of rice and a standard selection of side dishes comprising blanched bean sprouts, pickled daikon, sand lance sauce, eggplant salad, roasted seaweed and blanched greens. These are designed to be mixed through the rice alongside the main, creating a quasi-bibimbap experience.
After ordering, diners are greeted with a complimentary cup of soy milk, which is deeply savoury and creamy.
Pork Kimchi Stew ($26.00)
The stew featured generous cubes of firm tofu alongside cabbage, mushrooms and tender pieces of pork in a vividly sour kimchi broth.
Initial contact delivered a pronounced fermented kimchi acidity that immediately defined the dish. Unlike the sweeter acidity associated with tomato-based stews, the broth leaned firmly into the deeply fermented character of the kimchi, resulting in a bright, savoury profile. Through the mid-palate, the tofu emerged as the standout component. Smooth and delicately nutty when eaten on its own, its flavour was partially masked by the assertive broth, though its fresh quality remained evident. The pork was soft and tender, but comparatively sparse, leaving the tofu to carry much of the dish’s substance. The finish remained cleanly sour and warming, with the fermented kimchi notes lingering pleasantly on the palate.
Perilla Mushroom Soy Pulp Soup ($25.00)
The soup combined fresh soy pulp with mushrooms and generous amounts of perilla in a thick, porridge-like consistency.
Initial contact delivered a notably thick, almost gluey texture with only subtle soybean flavour. Through the mid-palate, the generous quantity of perilla provided some aromatic lift, though it was insufficient to overcome the overall blandness of the dish. The mushrooms similarly contributed little of the rich umami typically associated with their inclusion, resulting in a flavour profile that remained surprisingly muted. The soy pulp’s dense consistency dominated the eating experience, making the accompanying rice and side dishes almost essential in providing contrast in both flavour and texture. Mixed together with the various banchan and sauces, the dish became considerably more enjoyable, though largely because of the supporting elements rather than the soup itself. The finish was mild and filling, with the thick soy pulp leaving a lingering impression more textural than flavourful.
Overall, a Korean restaurant defined by the freshness of its soybean products and restrained seasoning, strongest where bold flavours are used to complement the natural nuttiness of its house-made tofu.
The fresh tofu is undoubtedly the highlight of the menu, while the supporting dishes vary considerably in flavour impact. Those seeking cleaner, soybean-forward flavours will likely appreciate the concept, although the gentler preparations may prove too restrained for diners expecting the richer, more robust flavours commonly found in Korean cuisine.
Dubudang is located at Shop 27/74 Rawson St, Epping NSW 2121.