Bongdeok Kalguksu Uiwang Bonjeom 봉덕칼국수 의왕본점

The noodles are the reason to come. Dough is beaten and pulled by hand right inside the entrance, and the result is chewy with a satisfying snap, though many feel the shabu-shabu beef and dumplings are no different from any other mushroom kalguksu place. The red mushroom kalguksu works like a hot pot: dip the beef in the minari and mushroom broth first, then add the noodles. Despite the name it is not very spicy. For the fried rice at the end, turn up the induction burner to crisp the bottom. Every table has its own crock of geotjeori kimchi to dish out freely.