Unjeongdotoribangatgan
ymj08219 · 2026-09-23 · Source naver
Unjeongdotoribangatgan is an acorn processing business located at 1F, 138 Unjeong-ro, Paju-si, Gyeonggi-do, operated by a family for over 10 years, handling everything from acorn preparation to the production of acorn paste and acorn powder.
See the full business overview →
| Source | ymj08219 · blog.naver.com/ymj08219 |
|---|---|
| Published | 2026-09-23 |
| Original | View original → |
Key information
| Address | Gyeonggi-do Paju-si Unjeong-ro 138 1F |
|---|---|
| Operation period | Family-run for over 10 years |
| Acorn soaking and stone removal period | 1–2 days |
| Grinding machine capacity | 150 kg of acorns |
| Muk production ratio | Acorn powder to water 1:7 |
| Muk cooking tips | Stir continuously over medium heat while boiling, add a small amount of cooking oil at the end |
What sets it apart
콩물이 진하고 고소하다는 말이 반복해서 나오고, 아침에 한 잔 마시면 든든하다는 후기가 많다. — 진하고 고소한 콩물 맛 후기 반복
Note: 매장에서 바로 콩국수 한 그릇을 먹고 가고 싶은 사람에게는 맞지 않는다.
Frequently asked questions
Q. What is the address of Unjeongdotoribangatgan?
Unjeongdotoribangatgan is located at 1F, 138 Unjeong-ro, Paju-si, Gyeonggi-do.
Q. What kind of place is Unjeongdotoribangatgan?
Unjeongdotoribangatgan is an acorn processing business run by a family for over 10 years, handling the entire process from soaking and stone removal of acorns to grinding, straining the pulp, settling the paste, and producing acorn powder.
Q. How long does soaking and stone removal take during acorn processing?
At Unjeongdotoribangatgan, acorns are soaked in water for about 1–2 days to remove impurities and undergo stone removal before moving to the next step.
Q. What is the capacity of the acorn grinding machine?
Unjeongdotoribangatgan puts soaked acorns into a machine that holds 150 kg of acorns and grinds them all at once.
Q. When making muk at home, what is the ratio of acorn powder to water?
According to the method guided by Unjeongdotoribangatgan, mix acorn powder and water at a 1:7 ratio, stir continuously over medium heat while boiling, then pour into a container and let it cool to make muk with a chewy texture.