Chujari Makguksu 추자리막국수

Two or more portions of mul or bibim makguksu bring a hot pot of beef bulgogi buried under a mound of bean sprouts, with enoki and glass noodles beneath. As the sprouts wilt, the sweet-salty broth gives you something warm between bites of cold buckwheat noodles, which are thick and springy. Deulgireum makguksu skips the broth entirely: perilla oil and a heap of perilla and sesame seeds pop as you chew. The red bibim version is sweet, tart and hot enough to challenge children. Kodari makguksu with semi-dried pollack and a plate of boiled pork round out the menu.