Elim Perilla Kalguksu Bonjeom 엘림들깨칼국수 본점

A small bowl of barley rice with bean sprouts and radish salad arrives first, to mix with chili paste. The perilla kalguksu, hand-cut noodles in a ground perilla seed broth, follows with a few slices of boiled pork. The broth is thick with perilla, the wide noodles hold their bite to the end, and ground chili seeds add a heat adults barely notice but children might. The pork, fat included, is springy and good wrapped with chewy dried radish, and both a full plate of suyuk and meat dumplings are on the menu. Fresh noodles with perilla broth base for two are sold to take home and cook. Lunchtime brings a wait as a matter of course, parking is hard, and the shop closes on Sundays. It sits on a corner of a small intersection in Suyu.