Myeongga Perilla Seed Kalguksu Bonjeom 명가들깨칼국수 본점

Myeongga Deulkkae Kalguksu Bonjeom is a noodle restaurant at 12 Eunhaengjeong-ro in Sinjeong-dong, Yangcheon-gu. Long-term residents return from their school years into adulthood, and on-site parking supports visits from the surrounding Mokdong and Sinjeong neighborhoods. Perilla-seed kalguksu is the central dish. Ground perilla thickens the broth and gives it a pronounced nutty character, while soft knife-cut noodles absorb the soup. Perilla sujebi keeps the same aromatic direction but replaces long noodles with chewy pieces of hand-torn dough. Spicy kalguksu moves in a different direction, using plentiful seafood for a cleaner, hotter broth. These choices allow one table to separate a creamy, nutty meal from a spicy seafood one. Soybean noodles appear in summer, while red-bean kalguksu and patjuk become important around winter and the solstice season. The red-bean noodles are compared to food made in a countryside home, and the porridge is also available for takeout. Texture can differ: rice grains can appear in a bowl of patjuk and change its usual smooth texture. Before the main bowl, barley rice is served with yeolmu-kimchi, gochujang, and sesame oil for mixing. A customer who has visited since childhood identifies this small barley-rice course as a defining part of the meal. Fresh napa-cabbage kimchi and yeolmu-kimchi add acidity and crunch beside the creamy perilla broth or dense red bean. Both are praised repeatedly and are requested again by diners. The range of soft noodles, sujebi, and porridge works for family meals that include older relatives, while the spicy seafood bowl gives another option for diners who want a sharper broth. The practical ordering decision is between perilla's thick nuttiness, seafood heat, and the heavier sweetness of red bean. Barley rice and two kinds of kimchi then connect those different bowls through the same house-style opening course.