Miso Bamboo Leaf Guksu Bonjeom 미소댓잎국수 본점

The noodles are pulled in-house from dough mixed with bamboo leaves, a Damyang specialty, which gives them a springy bite and a faint bamboo aroma. The shop began on Damyang's noodle street and moved inside Meta Provence, close to the Metasequoia-lined road, without changing its method. Myeolchi yuksu mul-guksu is a clear, rich anchovy-broth noodle soup; urung juksun bibim-guksu tosses the noodles in a spicy sauce with river snails and crunchy bamboo shoots. The seafood pancake is fried crisp and packed with squid, and sujebi, hand-torn dough soup, gets eaten with pa-kimchi, green onion kimchi, piled on top. Seating runs from a spacious, tidy indoor hall to an outdoor terrace, and the shop closes on Tuesdays.