Nonhyeon Son Kalguksu 논현손칼국수

Sujebi here is torn by hand in the kitchen, so the dough pieces vary in thickness and each one chews a little differently. The brown broth mixes beef bone stock with anchovy stock, anchovy leading, and the machine-cut kalguksu noodles are soft. Kal-jebi, half noodles and half sujebi, is the most common order. The kimchi is geotjeori, cabbage salted hard and tossed with chili flakes and fish sauce; it is salty on its own and balances best with the free self-serve rice. Noodle and sujebi refills are unlimited, and a little chopped cheongyang chili paste at the end adds a clean heat.