Cheonghak-dong Haemul Kalguksu 청학동해물칼국수

Clams and mussels simmer into a clear, briny shellfish broth, and the noodles are hand-worked dough cut wide and flat so they stay chewy. Lifting out only what you are about to eat keeps the first clean taste longer, because noodles left in the pot shed starch and thicken the soup. Two people usually split haemul kalguksu with haemul pajeon, a seafood and scallion pancake, and larger groups add suyuk, sliced boiled pork.