Kongshim Patssim

Kongshim Patssim is a special and delicious kalguksu restaurant in Gimpo. They use domestic native white beans to make soybean broth in a traditional way over a total of 13 hours. After soaking and boiling the beans, they grind them directly with a millstone, then season the broth with glasswort salt to a salinity of 0.5, completing a rich soybean broth. Kongshim Patssim offers various seasonal menus. In summer, they serve patbingsu kalguksu, a nutritious summer meal combining the savory flavor of kongguksu with the sweetness of patbingsu; millstone kongguksu, a menu developed based on the concept of thick soybean broth made by grinding beans with a millstone in the old days, served with very thick soybean broth so customers can adjust the concentration themselves; and chogyae kongguksu, which combines domestic chicken with sweet and sour thin ice broth and soybean broth. In winter, they offer ang-ddeok kalguksu, a luxurious, soft, and savory dish made by boiling domestic perilla seeds and homemade whole red bean paste together, and ongguma patjuk, which contains whole sweet red bean paste, sweet potato mousse, and ongsimi.