Giwa Memil Makguksu 기와메밀막국수

The mul-makguksu broth is lightly seasoned with a faint perilla-oil aroma, and it only really comes together once the kelp vinegar on the table goes in. A large serving costs the same as a regular and extra noodles are free; portion size is never a question. Thick slices of suyuk, boiled pork, come with garlic sauce and seasoned dried pollack for wrapping in the bibim noodles, though on some days the pork has a noticeable smell.