Sohojeong is the place that makes Andong Guk Si the most popular and delicious.
Because of this popularity, hearty food comes out so that food cannot be denigrated.
I didn't schematize the formula for popularizing “cool, cool,†but
I think there's something in this clear soup.
The noodles are as thin and loose as Changhoji, but
Since it hasn't lost its strength, it's a perfect noodle.
Like yakiniku soup, turbidity is a luxury when it comes to this soup.
It's a soup that has the appearance of a strict flavor that doesn't contain the sensuous feeling of meat.
It's a feeling that gets worse the more you eat.
It's not as colorful and colorful as Pearl's cold noodles
It produces maximum flavor with minimal ingredients, so there's no shortage.
So is Korean beef gukbap.
When the municipal junkies go to Haejang and find Haejang, they only protect their soup in the guise of a lucky person.
The green onion that protects the center of the bowl
It's piety that pushes away an old green onion bowl.
Unlike Guksi, it has a bitter flavor, but seasoning was added to not mask the flavor.
On the contrary, I can't let go of the cutlery because I am grateful for that meticulousness.
Eating Andong Guksiwa at Gyeongdang Old House in Andong
I've never experienced a traditional Andong dining table.
It's a level that can be used as an effective tourist product that makes you want to taste that flavor.
It's a qualitatively different food from Korean food, which is for the purpose of waste disposal when asked.
Of Koreans who must be protected and developed
It's a meal.
Han Joo-pyeong: The more you eat, the more you eat, the more delicious the meal in Korea.
★ ★ ★ ★ ★
