Topyeong Mejukong 토평메주콩

Topyeong Mejukong is a Korean restaurant at 570-2 Topyeong-dong in Guri, centered on cheonggukjang, barley rice, and grilled set meals. The fermented soybean stew contains abundant whole beans with large pieces of tofu, onion, and squash. Beans remain intact enough to chew, and the broth restrains excess salt so several spoonfuls can be mixed into barley rice. The cheonggukjang barley-rice set includes five kinds of namul and a broad mixing bowl. Combining barley, vegetables, and stew first, then adding perilla oil and gochujang in small amounts, controls the ratio of fermentation, nuttiness, and chile. Grilled mackerel has thick flesh and its own fish oil, allowing it to be eaten between soybean stew and vegetables without another heavy seasoning. Yukjeon coats thin meat in egg and cooks it softly on the pan, providing a separate protein choice from fish. The semi-dried fish grill set is large enough to challenge two people and contains bones that need to be separated while sharing the flesh with side dishes. Tteokgalbi sets and pork-bulgogi meals extend the meat choices, with the pork carrying a distinct sweetness. Water kimchi, young-radish kimchi, and fresh geotjeori appear among the standard banchan and can be refilled. Ordering one menu item per person activates a one-hour makgeolli refill service. A drinking group can divide mackerel, yukjeon, and fermented soybeans as food beside the rice wine. A driver or person not drinking can keep the meal entirely around barley rice and the selected set. The parking lot is broad, and the dining room has enough table area for the numerous small dishes and main plates. Gaps between tables are narrower than the overall room, so conversation and drinking groups overlap in sound when seats fill. The meal begins with the same cheonggukjang and barley foundation, then branches into grilled fish, egg-coated beef, tteokgalbi, or sweet pork. The final decisions are how much stew, perilla oil, and chile to mix into the grains and whether the one-hour rice-wine service is relevant to the table. That structure keeps the fermented soybean bowl central even when a substantial grilled set is ordered.