Mumyeong Kalguksu 무명칼국수

Dough is rolled and cut only after you order, so the noodles come out almost as thick as sujebi and take a while to reach the table. Haemul kalguksu pairs clams with a clean broth built on dried shrimp and dried pollock; dak kalguksu carries plenty of chicken in a lighter, refreshing broth. Ask for the fermented chilies to stir in some heat. The in-house geotjeori kimchi is crisp and spicy, and the king mandu are folded to order with thin wrappers. In summer, a limited run of kongguksu made from millstone-ground black soybeans joins the menu.