Gomguksijip 곰국시집

The name says gomguksi, but the clear Andong-style noodle soup is mild to the point of bland, and the pot people actually reach for is the guksu-jeongol. Meat broth, house-made medium-thick noodles, mushrooms, crown daisy and thick slices of meat go in, spicy without being salty, so it wants the house kimchi on top, which is pungent with garlic and heavily seasoned. Tables have to be booked the day before; once seated, staff do everything, cooking the pot, skimming it, ladling it into small bowls and coming back to refill them.