Garam Guksi 가람국시

The relocated Cheongdam room has mother-of-pearl inlay on the walls and generous space between tables, with seating for two, four or six and a separate private room. Anchovy kalguksu, knife-cut noodles in a clear broth of dried anchovy, shares its soft noodles with beef kalguksu, whose meat broth is heavier. Cold options include kongguksu in finely ground soybean liquid with no chile, and red-sauced bibim-guksu. A two-person set pairs two noodle bowls with steamed dumplings and either spicy stir-fried pork or sliced boiled hanwoo. Gangneung buckwheat jelly comes either dressed in red seasoning or as muk-sabal in chilled broth, and the jeon list covers sweet pumpkin, seafood-scallion, kimchi and pollack.