Kalstaurant Main Branch 칼스토랑 본점

Noodles are made fresh in-house, rested at low temperature, and boiled only after you order. Gogi kalguksu, the meat noodle soup, keeps its rich beef broth free of chili and piles on tender meat and scallions. Chadol jjamppong kalguksu puts the same noodles in a spicy jjamppong broth with fatty beef brisket. Jang kalguksu thickens the broth with fermented paste and tastes slightly peppery. In summer, bibim kalguksu tosses meat, dumplings and cucumber in a sweet-tart sauce with broth on the side. Dumplings come steamed or fried, and a children's portion leaves out the scallions.