Maetdol 맷돌

The dough is kneaded and rolled in-house, giving thick, chewy noodles. Bajirak kalguksu sits in a clean clam broth, and pat kalguksu comes in red bean soup that is not overly sweet, the way it is eaten in the southwest. Summer adds kongmul kalguksu, nutty soy milk with ice floating on top, and spicy geotjeori kimchi sits beside the plain noodles.