Daewangam Stone Seaweed Chicken Noodle House 대왕암 돌미역 닭국수집

Green noodles with dolmiyeok, wild seaweed, worked into the dough go into a chicken stock simmered for 16 hours with sanghuang mushroom and herbal ingredients. The haesin version piles half a chicken, small octopus, scallops, mussels, prawns and abalone into one big pot. The shellfish and octopus come out first, and the noodles go in after. The dining room has open tables, private rooms with doors and a children's play corner.