Hanseobang Kalguksu 한서방칼국수

Noodles are cut in the shop's noodle room only after the order comes in, and a bowl takes a while. Dak kalguksu has a heavy, garlicky broth somewhere between chicken porridge and samgyetang, and it needs the pepper seasoning paste stirred in. Anyone put off by a chicken smell will be more comfortable with the lighter myeolchi kalguksu in anchovy broth. Bowls are huge; a small scoop of barley rice from the self-service bar is plenty.