Eolkeuni Hand Kalguksu Gijang Main Branch 얼크니손칼국수 기장본점

One pot of broth heaped with minari (water parsley) and mushrooms carries the whole meal: shabu-shabu, then hand-cut kalguksu, then fried rice. The broth comes spicy, less spicy or clear, and thin slices of sirloin are picked up together with the minari and dipped in soy sauce with wasabi. The hand-cut noodles vary in thickness and soak up broth unevenly. Once they are gone, rice, laver flakes, minari and kimchi are fried in what is left.