Myeongga Makguksu 명가막국수

The menu does not split makguksu into soup and mixed versions. The noodles arrive dressed, and a kettle of cold broth sits beside them to pour as much as you like. Perilla oil goes on so generously that the bowl is very nutty, and the broth usually goes in before it turns heavy. The pyeonyuk, sliced boiled pork, has an even balance of fat and lean with no gamey smell.