Gaio Guksu 가이오국수

Garlic chives, bean sprouts and seaweed flakes are piled so high on the buchu-guksu that the noodles disappear underneath. The broth, built on anchovy and fried tofu, tastes clean with a clear savory depth, and the greens stay crisp as you stir them in. Partway through, staff pour in more hot broth to keep the bowl warm, but even a regular portion defeats some big eaters. For heat, eolkeun buchu-guksu adds chili; the kimchi noodles share the same base broth, so they come out milder than the name suggests. The shop is a walk from Gusan Station, and lunch and weekend waits can stretch to about 30 minutes.