Seoul's Top 3 Kongguksu: A Culinary Tradition

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Seoul's top three Kongguksu restaurants include Milgarang, located in Siheung, which boasts a 30-year tradition.

As summer approaches, the thought of Kongguksu, a delicious cold noodle dish made with soybean broth, naturally comes to mind. Its rich and nutty flavor is truly exceptional.

Milgarang is a well-known spot in Siheung, and I often visit it at the beginning of summer for a meal. Being recognized as one of the top three Kongguksu places in Seoul, it gets crowded as the weather warms up. Once you taste the broth, you’ll immediately understand why it has gained such fame.

Location: 1st Floor, 66 Hauro, Siheung, Gyeonggi-do

Operating Hours: 11:00 AM - 8:30 PM (Break Time: 3:30 PM - 4:30 PM, Last Order: 7:50 PM)

Located near the GS Caltex Haugae Gogae gas station, this restaurant has been featured on various TV programs, including 'Live Information,' confirming its reputation for delicious food.

With a tradition of 30 years, Milgarang has consistently maintained its unique flavor. The spacious parking lot makes it convenient for groups to visit.

The interior is comfortably air-conditioned, featuring a warm wooden decor and large windows that provide a beautiful view.

As the restaurant is now run by the second generation, it carries a deep significance. In a rapidly changing dining market, maintaining a 30-year tradition speaks volumes about its proven taste.

The method of producing the soybean broth is distinct from other places. Instead of grinding the beans, they extract the essence of the soybeans, resulting in a rich flavor that preserves the unique aroma.

They also use a 24-hour cold fermentation method, enhancing the nuttiness while preventing nutrient loss. The taste is deep and satisfying, making it hard to describe anything other than its richness.

Before ordering, I noticed a sign stating that each bowl is prepared by a master chef, who carefully controls the heat to ensure the noodles and broth blend perfectly.

On this visit, I ordered a variety of dishes: Hanwoo Beef Bone Noodle Soup, Clean Minari Beef Stew, Dim Sum, Pyongyang-style Dumplings, and Hanwoo Yukgaejang Noodle Soup.

Since everyone in my group had different tastes, we decided to order a diverse selection, which made sharing the meal enjoyable.

The Pyongyang-style dumplings, a signature dish, had a delightful texture and were not too thick. The glistening appearance was irresistible, and I couldn't help but take a bite.

Filled with juicy meat, even one dumpling was quite satisfying. The beef and Minari combination in the beef stew was delightful, and the subtle aroma from the cedar steamer was exquisite.

The side dishes included fresh Napa cabbage kimchi and young radish kimchi, both enhancing the meal's flavor. The freshly made outer layer of the kimchi was crisp and flavorful, while the young radish kimchi provided a refreshing kick for summer.

Overall, the combination of flavors elevated the dining experience. The Kongguksu, made with 100% domestic soybeans, was rich and paired perfectly with the well-fermented young radish kimchi.

For dessert, the restaurant has a soft-serve ice cream machine available for customers. This generous establishment offers a full dining experience from main dishes to desserts. I highly recommend visiting before summer ends to experience the culinary delights of Milgarang.