Park Seunggwang Haemul Son Kalguksu Seojong Jikyeong 박승광해물손칼국수 서종직영점

Park Seunggwang Haemul Son Kalguksu Seojong Branch is a seafood hand-cut noodle restaurant at 962 Bukhangang-ro in Seojong-myeon, Yangpyeong County. A large pot arrives with clams, mussels, squid, small octopus, vegetables, and broth before the noodles are cooked. As the shellfish open and the seafood heats, their liquid becomes part of the stock. Clams and mussels are removed from their shells, squid is divided between body and tentacles, and octopus contributes longer legs. Thickness and resistance therefore vary among ingredients in the same pot. The cooked seafood can be lifted out first and dipped in vinegared gochujang or wasabi soy sauce. These condiments add sweet acidity and chile heat, or saltiness and wasabi aroma, outside the broth. After the solid seafood is eaten, the hand-cut noodles are placed into the remaining stock. Wheat starch disperses as the noodles cook, making the liquid denser. The broad, slightly irregular noodle surfaces carry flavor left by shellfish and vegetables. This sequence turns one vessel from a seafood pot into a noodle dish rather than serving all components at the same stage. The fried seafood pancake is topped with a large shrimp and develops crisp surfaces where the batter meets oil. Shrimp spring, browned edges, and the softer vegetable-filled interior create textures distinct from moist shellfish and boiled noodles. Kimchi contributes fermented acidity and crisp leaf sections alongside wheat noodles and seafood broth. The dining room consists of a broad hall with multiple tables and large windows oriented toward the Bukhangang River and nearby mountains. The open table layout and river-facing glazing define the room. The food itself follows a clear progression: shellfish and other seafood are removed and eaten, accumulated stock remains in the pot, noodles cook in that stock, and a browned pancake supplies a separate dry texture.