[Korea, Gongju] The combination of black bean kongguksu and kimchi is delicious!

#0yentravelnovember Black beans called sorite have black skin and green inside. They are harvested after the frost in October, and are named sorite because they grow even in the frost ("sori" in Korean). If you soak them in water and let them soften, they will become soft and have a high sugar content. If you boil them, peel them, and put them in a blender, you will have black bean soup. If you chill them in the refrigerator, season them with salt, and add noodles, you will have black bean kongguksu. This restaurant uses soba noodles that are easy to swallow. The rich soup that clings to the soba noodles is delicious because you can taste the natural sweetness of the beans without adding the salt or sugar on the table. The kimchi here was not too sour or spicy, and was so delicious that I wanted to take it home. I wish there was a system where you could take out the kimchi from the restaurant. Every time we eat, different kinds of kimchi are served, but when I try to buy it as a souvenir, I can't remember what kind of kimchi I was looking for, so I wish I could buy it when I eat it. The homemade mandu was big and full of meat juice. Store name: #Ana Nam Gangnam Gokseong-do Address: 8-4, Gokseong-si, Jeonnam