Jangsumul Sikdang 장수물식당

Every bowl of gogi guksu, Jeju pork noodle soup, arrives with a small plate of thick-sliced dombe gogi, boiled pork, on the side, giving even a solo diner a taste of both. The pork-bone broth has little gaminess, with a dab of chili paste and plenty of black pepper. The medium-thick noodles are cooked soft to soak up broth rather than springy, which some read as overcooked. There is not much meat in the bowl itself, but a full order of dombe gogi fixes that. House-made pickles cut through the mild soup. Those two dishes are the whole menu, and the small room seats people close together.