Daeseon Kalguksu 대선칼국수

Sixty years of kalguksu, and still the boiled pork is what stands out. Cooked with medicinal herbs, it has a yellowish skin like jokbal, and the slices, cut on the bias, carry no off smell and a chewy rind. The kalguksu itself uses thin, round noodles rather than flat ones in a mild anchovy broth, with dadaegi chili paste for heat. Tofu or squid duruchigi gets an extra portion of noodles mixed into the sauce.