Seominjun Milbat 서민준밀밭

Stone-ground soy milk lands at a creamy middle thickness, neither pasty nor thin, and stays cool even without ice, poured over somyeon-thin noodles kneaded with prickly pear powder and pulled in-house, with no toppings. Baektae kongguksu uses yellow soybeans, while seoritae kongguksu, made with black soybeans, tastes heavier and nuttier. At the lunch peak, solo diners share tables.