"One of the most unsung heroes in the Korean culinary canon, kong guksu, includes a refreshingly chilly and substantial broth made from ground soybeans. At Olympic Noodle, a long-running noodle shop in Koreatown, the creamy broth is paired with hearty buckwheat noodles. The soup might taste bland at first but season it with a little salt and some kimchi to boost its flavor." - Cathy Chaplin, Matthew Kang