Baengnyeon Siraekkot 백련 시래꽃

The signature here is dangeun bibimbap, rice heaped with thin shreds of carrot, and the carrot's own aroma is less pronounced than you might fear. Dried mussels and shiitake go in too, and of the two sauces offered, soy sauce rather than gochujang keeps the savory flavor going to the last bite. Black-bean kongguksu, cold noodles in ground soybean broth, is thick and heavy, with salt or sugar added at the table. The soba broth is made in house and runs strong. Winter adds a bibimbap and a rice soup made with dried radish greens.