Eokong

Akong is a kongguksu restaurant in Busan, near Taejongdae and the Korea Maritime and Ocean University in Yeongdo. The soybean broth is thick like soybean porridge, and the noodles are eaten coated heavily in it. The owner has ground soybeans by hand for over 20 years to make broth that is 100 percent soybean, and in summer the restaurant sells only kongguksu. It stays open in winter, serves ice on the side, and offers on-kongguksu as an option.