Gimgangsim Kalguksu 김강심칼국수

Before the noodles, the table gets sticky rice from Boseong instead of the usual barley rice, chewy and faintly sweet. Clam kalguksu comes with plenty of clams in a mild broth, and patjuk sets chewy noodles with no floury smell in thick red bean soup. The kimchi for topping the noodles is made with Sinan anchovy sauce, served without stinting and also sold to take home. The seafood pancake comes out closer to fried than to the usual flat jeon.