Gomone Wonjo Kongtang Hwangtaetang 고모네원조콩탕황태탕

Gomone Wonjo Kongtang Hwangtaetang in Seongnae-dong brings soybean and dried pollack dishes into one menu. Paju Jangdan beans are boiled and ground for kongtang, kongguksu, and kongbiji. The kongtang is made by cooking the ground beans with salt alone, while the biji version adds kimchi to the same type of beans. Cheonggukjang is fermented at the restaurant and simmered with dried radish greens. In winter, the seasonal kongsimi places chewy ongshimi dumplings in warm soybean broth rather than pairing that broth with noodles. The mung bean pancake is prepared entirely from mung bean batter and contains no meat. On the pollack side, dubu hwangtaetang combines a prepared whole dried pollack with tofu. Hwangtae-jjim cooks tofu and dried pollack together, and a separate hangover soup begins with pollack stock. Po-dubu ssam uses round tofu sheets made at the restaurant, served with vegetables and boiled pork for wrapping. Set meals combine dubu hwangtaetang and po-dubu ssam with different additions such as a small kongtang or kongguksu, hwangtae-jjim, cheonggukjang, rice, and side dishes. The result spans bean soup, fermentation, pancakes, tofu sheets, pollack soup, and braised pollack without relying on a single preparation.