Buheung Guksu 부흥국수

While waiting for their noodles, diners pour thin buckwheat batter onto a griddle themselves and wrap the pancake around ripe kimchi. Bibim guksu sits in a sweet, tangy chili sauce with enough liquid to soak the noodles, and janchi guksu has a deep anchovy broth. The queue runs on paper number tickets. The old building, approved for use in 1962, was a noodle factory with its noodle-making room upstairs.