Hongeun Hand Kalguksu 홍은손칼국수

Hand-cut noodles come first, and once they are gone, an egg stirred into the leftover broth turns it soft and porridge-like. Sharply sour kimchi and a pungent chili paste called dadaegi let you raise the acidity and heat little by little. It closes on Sundays, and earlier on other days once ingredients sell out.