Geumam Soba 금암소바

Jeonju-style soba arrives in a naengmyeon bowl, buckwheat noodles already sitting in their broth, and you slurp it like cold noodles rather than dipping. The broth tastes of anchovy and bonito, quite unlike a soy-based tsuyu, and it surprises some first-timers. Bibim soba, dressed in sauce, comes with a tangy broth to sip between bites. In summer, kongguksu pairs buckwheat noodles with a thick, nutty soy milk. From June through August there is no takeout and soy milk is not sold separately.