Guksiteomeong Jeju Gogi Guksu 국시트멍 제주고기국수

Some compare the broth here to soy milk for its softness; others say they thought they had walked into a Japanese ramen shop. It carries almost no grease, lighter than its milky color suggests, and the medium-thick noodles come under thin slices of boiled pork. If the porky depth is too much, the myeolchi gogi-guksu, cut with anchovy stock, is the brighter bowl. Rice is unlimited, and the leftover broth gets a second round with seaweed flakes and black pepper.