Geumhwajeong Makguksu 금화정막국수

The bibim sauce, scented with chili powder and perilla oil, clings to the noodles, and the bibim makguksu tends to win out over the dongchimi version. Myeongtae sikhae, fermented pollock in seasoning, goes on top. Whichever bowl you order, the bibim sauce and the dongchimi broth arrive in big separate bowls. The large boiled pork costs little more than the small, and the meat is glossy and moist.