Im Byeongju Sandong Kalguksu 임병주 산동칼국수

Uneven, hand-cut noodles of varying thickness give the bajirak kalguksu its texture, in a clam broth that stays mild and clean rather than punchy. Kongguksu is the opposite: cold noodles in a thick, finely ground soybean broth that clings to every strand. The kimchi leans sweet rather than hot and is refilled, handmade mandu round out the table, and extra noodles are free. Listed in the Michelin Bib Gourmand for several years running, the shop draws a queue at the entrance; staff manage the parking. Walk about 5 minutes from Exit 1 of Yangjae Station.