Myeongga Perilla Seed Kalguksu Bonjeom 명가들깨칼국수 본점

A small bowl of barley rice comes out before the noodles, to be mixed with yeolmu (young radish) kimchi, gochujang and sesame oil. Deulkkae kalguksu, the namesake dish, has soft noodles in a thick, nutty broth made with plenty of perilla seed, and deulkkae sujebi puts hand-torn dough in the same broth. Eolkeun kalguksu goes the other way, with seafood in a sharp, spicy soup. It is a long-running neighborhood noodle house, with Sinjeong-dong and Mok-dong residents who started coming as students and still do as office workers, and it has parking. Kongguksu appears in summer, while red-bean kalguksu and patjuk porridge arrive around the winter solstice, and the porridge can be packed to go. Napa cabbage geotjeori and the radish kimchi add sourness between spoonfuls of broth.