Baekhap Kalguksu 백합칼국수

Large hard clams go into a garlicky broth and cook right on your table; pull them out the moment they open or they turn tough. The basic baekhap kalguksu holds only three or four clams, which is why there is a separate extra-clam option. The haemul pajeon is about the size of a large pizza, thick with finely chopped squid and scallion, and whatever two people can't finish gets wrapped in foil. Book ahead by phone and a high chair is set at the reserved floor seating.