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HomeKorean Foodkorean food / seoul / Bean noodles - 1282

korean food / seoul / Bean noodles – 1282

A “demand food party” that awakens your sleeping food DNA

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Made with good soybeans and clear water

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A savory taste gifted by nature

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Rich soybean soup that maximizes the flavor and aroma of soybeans

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Cool summer delicacies

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Today's food that will blow away the heat and fill your stomach

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Today's topic is “bean noodles.”



< Is the thick bean soup more rich? >

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  • Summer when health food is needed
  • Back in the day when there were no proper protein foods
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  • Whole food soybeans with a good blend of protein, fat, and carbohydrates
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  • Soybean porridge and soybean soup, which can be easily eaten with soybeans, as an aphrodisiac
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  • The soybean soup with umugasari paste that was usually eaten in the coastal region
  • Shred the rice crackers
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  • Umu bean soup that slurries when rolled in cool soybean water
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  • Light but deep-flavored soybean noodles that are as thin as water
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  • I can feel the texture of soybeans all over my mouth
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  • Thick bean noodles with lots of savory flavor
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  • Put the soybean paste in a cotton cloth bag
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  • The process of squeezing soybean paste
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  • Light but rich soybean paste that has been filtered over and over
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  • Old-fashioned soybean soup that was light and light, full of soybean flavor
  • Which of the two is not better!


<What kind of bean is Kong, the owner of bean noodles? >


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  • Choose good quality beans


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  • After soaking enough to contain moisture


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  • If you grind well-boiled beans finely


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  • Immaculate soybean soup that only comes to light


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  • Paju long bean is not the name of the variety


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  • Meaning of soybeans grown in Jangdan-myeon, Paju


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  • Zhang Dankong, who was selected as the first popular breed in Korea during the period of Japanese domination


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After that, it was branded under the name Zhang Dankong

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Soybeans commonly called baektae eaten with soybean noodles

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Soybeans native to the Korean Peninsula and Manchuria

Therefore, soybeans are grown very well

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Black food that attracted attention along with the wellness craze

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At the time, the main ingredient of black bean noodles was black tae

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Recently, Seori-tae bean noodles are popular

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The green grains hidden in the black shell are frosty

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Heuktae, Seo Ri Tae, Seo Mok Tae

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Recently, Seo Mok Tae (claw eye), which is as small as a little fingernail, is very popular

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Nutritious Seomok-tae soybean noodles made by grinding the skin

Selected by the Demand Gourmet Association from now on

Here are some “Kongguksu” restaurants you should go to before closing the door.



The first dining room

A house that has been consistently loved in Daegu for 50 years

Daegu 'Chilseong-dong Halmae Bean Noodles'

Go to store information ▶

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Bean noodles with fresh visuals

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A rich garnish added to thick soybean soup

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An unexpected new combination!



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It's shocking at first



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The lovely charm of bean noodles that everyone falls in love with when they eat them



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The first owner who has protected the store for 50 years



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They started selling bean noodles at the market without a signboard



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It is now considered one of the places where people in Daegu live for soy noodles



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From the savory flavor that comes from the thick soybean water to the scent of seaweed~



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The noodles are covered with thick soybeans and come up in chunks



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The aroma of soybeans is more vivid when the temperature is lukewarm



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Boil the unsoaked beans well



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After cooling it in cold water to peel the soybeans



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Added savory flavor with sesame seeds and peanuts



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Thick, savory soybean soup



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If you put the Three Musketeers of Taste here



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Kongguksu with a unique charm that contains hororock



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Daegu people who like spiciness



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The spicy flavor of red pepper that captures the boring flavor of bean noodles



Han Joo-pyeong: Too deep, too light

Second dining room

For a bite of fluttering, savory and refreshing soybean noodles

A place where you can blow away the heat of the whirlwind

'Duri Won' in Ilsan


Go to store information ▶

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Will blow away the heat of the middle of summer

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This is a place where you can enjoy refreshing, thin soybean noodles just by looking at them

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Fall in love with soybean water, which has a rich aroma

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The flickering, chewy noodles that I fell in love with twice

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Even homemade chewy hand-made tofu

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A bean soup collection where you can enjoy the essence of soybean dishes

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Petals scattered countless times in a small tunnel surrounded by roses

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Bean noodles with thin soybeans that are attractive

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Soy sauce that is thin but has a strong soy flavor

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The feeling of saltiness behind sweetness

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Bean noodles that are cool and tasty to eat on hot summer days

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Use only soybeans from Chungju, Chungcheongbuk-do

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Add water to the boiled beans and drain them finely

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From the second time on, use soybeans that have been harvested earlier instead of water

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Deep, rich soybean soup made by adding soybean paste to soybean water

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A deep flavor that combines sincerity and dedication

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Another menu, everyone

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Makgeolli for everyone!

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Kimchi is served with kimjang kimchi

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A style that is not overly seasoned

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After boiling the finely ground, immaculate soybean water

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After adding seawater and hardening it to the fullest

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Decorate with your hands~

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The secret of this house tofu that is both elastic and soft

Han Joo-pyeong: Definitely a masterpiece!




The third dining room

A house that continues to have the same taste for 26 years, just like the mother's hand

Gangdong, Seoul 'Gomone Wonjo Kongtang Steamed Drumfish'

Go to store information ▶

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If you are looking for a cool summer resort



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A place that gives you a sense of coolness when you're tired


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Soy sauce made by carefully selecting only good soybeans and using only soybeans without mixing anything



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A place where you can find real bean noodles with chewy noodles



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A restaurant specializing in soybeans that has been in operation for the second generation



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A rich, thick soup made by adding only soybeans



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A light flavor that can be favored or disliked



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A classic of honest soybean soup that contains only soybeans and water



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Use Paju long beans, which have a strong savory flavor



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After cutting the skin in half to make the most of the flavor contained in the soybean shell



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Grind only the beans without adding anything



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To a rich soybean water with only a little salt water



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Light bean noodles with chewy noodles



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Like bean noodles, Kongtang contains the same flavor and aroma of soybeans



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If you add salt water, put chives on it and bring it to a boil



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A bean soup filled with the flavor of soybeans



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The thick broth and rough soybean particles are perfect for bean soup



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Side dishes served differently every day in a neat brass bowl



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Even stir-fried jelly that adds sourness to soybean noodles



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Side dishes that added a variety of flavors to bean noodles that look like drawing paper



Han Joo-pyeong: Kongguksu like bean noodles


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