Jeil Kongjip 제일콩집

Domestic soybeans are stone-ground in-house for both the soy milk and the tofu, as they have been in Gongneung-dong since 1981. Kongguksu (cold soy-milk noodles) mixes regular and green chlorella noodles in a broth thick enough to cling, already salted. Solo tables and parking out front are available, though lunch brings a queue. Cheonggukjang, a fermented soybean stew, smells milder than many versions and comes packed with soft tofu. The kimchi version is saltier. Seven home-style side dishes arrive with each meal, and a self-serve bar holds crisp fried peppers and cabbage with soybean paste.