Deungchon Shabu Kalguksu Seosomun Branch 등촌샤브칼국수 서소문점

Water parsley, oyster mushrooms and paper-thin beef go into the pot first at this basement shop in the Hansan Building, followed by kalguksu noodles and, at the end, fried rice. The broth comes three ways: spicy, nutty perilla, or clear. Dip each batch of briefly cooked beef in soy-wasabi sauce. Starch from the noodles thickens the broth, and the final fried rice is cooked down until the grains are dry and separate. Ordering and payment happen on a tablet at each table, and the bright room near City Hall Station has fairly wide gaps between seats.