Munbaedong Yukkal Bonjeom 문배동육칼 본점

Yukkal and yukgaejang draw on the same thick beef soup, simmered long with heaps of green onion until the onion softens into it. Yukkal brings knife-cut noodles and no rice, while yukgaejang adds rice and a smaller handful of noodles, at the same price. The heat looks fiercer than it is, and tender beef and vegetables pack the bowl. Dropping the noodles in two or three rounds and finishing with rice in the last of the broth is the usual way through. Sides are three namul, kimchi and kkakdugi, and the kimchi is especially good. The old shop between Samgakji and Namyeong stations is small. Lunch and weekends bring a queue, while evenings are calmer. The soup is also sold to take home and reheat.