At 4 a.m., the house lights up again. The husband grinds the beans to make tofu and soft tofu, while the wife makes the broth and prepares a side dishes.
Soft Tofu: A type of tofu, edible tofu made without removing moisture when the soybeans solidify.
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A couple who go back and forth between the first and second floors of a restaurant they have built must be thoroughly cleaned and mopped to meet their customers.
A couple who are clean and meticulous is a match made for each other. There is no other way but to explain to the couple that Gochang is fate.
He came by chance to Gochang, where there was no connection, but bought an abandoned land, built a building in Ilsacheon-ri and opened a restaurant eight months later.
Neither his wife, who had four children and lived as an ordinary housewife in Seoul, nor the husband, who was working, had ever thought of a restaurant. At first, there were many trials and errors. However, the couple overcame the difficulties with their unique sincerity and created a famous place in Gochang that is loved by the local people.
The secret to the popularity of Moyangseong soft tofu lies in its healthy, clean taste of nature. The best beans contracted at Gochang are ground every day to make tofu and soft tofu, the main dishes of the restaurant, with a smooth, savory taste.
They don’t waste any soup. White soft tofu, red soft tofu, Cheonggukjang(fast-fermented bean paste), and jeongol(stew) are prepared separately to preserve the original taste of the food.
Zaban mackerel, which is washed cleanly in rice water and baked until it is golden brown on the grill with the order, is a side dish that is served on top of its popularity.
Where the second act of life unfolds like fate, Gochang. The couple, who are immersed in clean and quiet nature, are developing a menu that is full of Gochang’s charms and dreaming of a new dream to reward their generous heart.
🍚 Buckwheat noodles: KRW 7,000
🍚 +82 63-563-3009
🍚 Eupnae-ri, Gochang-eup, Gochang-gun, Jeollabuk-do