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WHERE TO EAT The best Kongguksu in the world (according to food experts)
1
Recommended by Eater and 10 other food critics.
"The rich, creamy, nutty soup made with nothing but freshly ground soybean is irresistible. Soon you will find yourself licking the bottom of the bowl."
2
Recommended by Fodor's Travel and 4 other food critics.
"Come here for the house speciality, kongguksu, a velvety, chilled bowl of noodles in a soybean-milk soup, topped with mild kimchi. The rich broth is made from freshly ground soybeans, complementing the chewy wheat noodles."
3
Recommended by Leslie Patrick Moore and 3 other food critics.
"Choose from kalkuksu, bibimkuksu, kongkuksu (cold soybean soup with noodles), and mandu. Since 1966, the restaurant has offered only these four items, meaning Myeongdong Kyoja has perfected them."
4
Recommended by Stephen Revere and 2 other food critics.
"What sets Matjarang’s kong-guk-su apart from the rest is its buckwheat noodles, which give the dish a unique and tasty flavor. Slurping up the thick soybean soup, Korean-style, has been described as devouring a thirst-quenching nutty milkshake."
5
Recommended by Jonathan Gold and 3 other food critics.
"A Korean friend practically collapsed with nostalgic longing when she tasted Ma Dang’s cold gook soo bathed in fresh soy milk, embellished with julienne cucumber, a few drops of sesame oil and very little else: the most refreshing hot-weather food imaginable."