Daseon Kalguksu Gyodae Jikyeong 다선칼국수 교대직영점

Before any noodles, a small bowl of barley rice arrives with radish salad, bean sprouts and red sauce to mix into a mini bibimbap. The jang kalguksu, knife-cut noodles in a deep red gochujang broth, is peppery without being harsh, while the house Daseon kalguksu swaps it for a clear broth full of clams. In the evening, tables move on to gul bossam, boiled pork with raw oysters and kimchi wrapped in dried laver, or a smoky stir-fried octopus whose sauce gets mixed into refills of the barley rice. A clam soup with hot green chili and crisp shrimp pancakes balance the spicy dishes. Long rows of tables fill two floors near Gyodae Station, and the second floor opens when the first is full at lunch.