Jojo Kalguksu Seongsu 조조칼국수 성수점

Dongjuk, a plump clam also called a water-gun clam, scents the bowl the moment it lands. Napa cabbage and zucchini sweeten the broth, crown daisy and water dropwort add a green edge, and cheongyang chili adds bite, while the thick noodles hold their chew. Mulchong jogae-tang drops the noodles for a more direct sea flavor. The nakji haemul pajeon, an octopus and seafood pancake, is crisp at the rim and moist in the middle. Parking is available, yet weekday waits happen, and several diners have hit grit in under-purged clams.