Seogawon Guksu

The soybeans used for the restaurant’s kongguksu are Jangdan beans from Paju, soaked the day before and seasoned simply with water and sun-dried sea salt from Sinan. The result is a soybean broth that is creamy, mild, and deeply nutty. Janchiguksu made with broth prepared from anchovies from Namhae is also popular.