Daejung Bunsikdang 대중분식당

Even without ordering boiled pork, you get chili, cucumber and onion with a soybean paste thick with crushed peanuts, and that paste is what lingers longest after a meal here. The makguksu broth looks red but is seasoned with soy sauce and coarse chili flakes rather than gochujang, so it comes out sweet and gentle. About a third of the way in, the mustard oil on the table changes the smell of the broth completely. Order for two or more and an extra serving of noodles appears unasked. Memil mandu here are triangular fried dumplings filled with glass noodles.