Jinjujip 진주집

Office workers pack this basement dining room off Gukjegeumyung-ro at lunch, yet the many seats keep the line moving, and veteran staff in aprons handle seating and payment briskly. Summer, kongguksu season, brings the longest lunchtime queues. Finely ground soybeans make the kongguksu broth thick enough to eat with a spoon, and it comes seasoned, so salt and sugar can stay on the side. The radish kimchi served with it is sweet rather than salty or hot, and goes right on top of the noodles. Bibimguksu, cold noodles in a sweet-sour sauce, pairs with jeopsi-mandu, dumplings with slightly thick, chewy wrappers, though one plate is a lot for two. Dak-kalguksu, chicken knife-cut noodle soup, covers anyone who wants a hot bowl.