Reservoir Rest Area 저수지휴게실

Sancho pepper and bangah, Korean mint, go into the fish-based broth of the maeun sujebi, giving it a tingling heat and a strong herbal aroma that divides opinion. The hand-torn dough is chewy but the portion is small, and many diners add rice to the leftover soup. Because everything is made to order, food takes 30 to 40 minutes, and at lunch the total wait including entry can pass an hour; a pavilion by the reservoir offers shade meanwhile. Rear parking turns to double-parking when busy. Geomeunkong kalguksu pairs Korean black soybean broth with springy noodles.