Tongilgarden in Jeju: The Black Soybean Noodles Locals Wait for Every Summer
I'll be honest — cold noodles in chilled broth weren't exactly something I grew up craving. But this place changed my mind completely.
In Jocheon, on the northeast coast of Jeju, there's a small seasonal restaurant that locals quietly return to every summer. It's called Tongilgarden, and it opens only from mid-April through mid-October. The draw? Kong-guksu — a traditional Korean dish of noodles served in cold, unsweetened soybean milk. It sounds simple, but the version here is unlike anything I'd had before.
| 📍 Address | 14 Jowa-ro, Jocheon-eup, Jeju City, Jeju Island |
|---|---|
| 🕖 Hours | 10:30 – 15:00 · Closed Mondays · Open from mid-April to mid-October |
| 💰 Price | Black soybean noodles ₩13,000 (regular) / ₩15,000 (large) Yeolmu noodles ₩11,000 (regular) / ₩13,000 (large) Black soybean milk 1.5L ₩22,000 |
| 🚗 Parking | No parking directly in front (CCTV enforced) · Use the public lot near the Jowa-ro real estate office |
| 📞 Phone | 784-5944 |
Parking — Read This First
Parking directly in front of the restaurant is not allowed — there are cameras and it's enforced. Head up the road slightly until you see the Jowa-ro real estate office sign, then turn in. There's a spacious public parking lot right there.
What Makes It Different — The Noodles & The Broth
Kong-guksu is essentially noodles served cold in soybean milk — no seasoning, no heat, just the pure nutty flavour of ground soybeans. If that sounds unfamiliar, think of it as a savoury, protein-rich cold noodle soup. It's a summer staple in Korea, and at Tongilgarden, they take it seriously.
Two things set this place apart. The first is the noodles. They mix broccoli leaves grown on their own farm directly into the dough, giving the noodles their vivid green colour The kitchen is open, so you can actually watch them rolling and cutting the noodles fresh — it's not just a vague claim of "handmade." The texture is noticeably chewier than typical kong-guksu noodles.
The second is the broth. It's made from 100% Korean black soybeans that the owners also grow themselves. The broth is so rich that it clings to the noodles when you lift them with your chopsticks, completely different from the watery versions served elsewhere. The nuttiness has incredible depth. One bite in, I immediately thought, "So this is what kong-guksu is supposed to taste like."
Knowing that both the broccoli and the black soybeans are grown by the owners themselves makes every bowl feel even more special. You can really taste the care that goes into every ingredient.
Side Dishes
Two side dishes come with every order. Yeolmu kimchi — a fresh, lightly fermented kimchi made from young radish greens — is always on the table.the second changes daily; when I visited, it was broccoli namul — broccoli lightly seasoned and tossed with a simple dressing. Everything is made in-house using Korean-sourced ingredients, and you can ask for refills.
There's also yeolmu noodles on the menu—cold noodles served in a light, refreshing young radish broth. They're perfect for cooling off on a hot day, although most people come here for the famous black soybean noodles.
For vegan travellers, the black soybean noodles are the menu item to look at. The yeolmu noodles aren't vegan because the young radish kimchi contains fish sauce. If you follow a strict vegan diet, it's always worth confirming the ingredients with the restaurant before ordering.
Black Soybean Milk — Also Available to Take Home
Tongilgarden also sells their freshly made black soybean milk to take away. I picked up a bottle — one glass and I felt genuinely full. Black soybeans are naturally rich in antioxidants and keep you satiated for a while, which you can feel. Quite a few people buy some on the way out. Just keep in mind the shelf life is short. It's ₩22,000 for 1.5L.
🕖 10:30 – 15:00 · Closed Mondays
📅 Open from April to September only
📖 Related Post
Jeju Food Guide: What to Eat, How to Eat & Where Locals Go