Oncheon Son Kalguksu Jjukkumi 온천손칼국수쭈꾸미

Dongjuk clams, also called water-gun clams, give a clear broth with a gentle clam flavor, and stirring in a little of the fiery kimchi's seasoning turns it spicy. Most tables pair the noodles with jjukkumi bokkeum, spicy baby octopus mixed with bean sprouts and wrapped in gim, and some finish by mixing rice and sesame oil into the leftover sauce. Bits of broken shell sometimes turn up at the bottom of the bowl.