Osio Kalguksu 오시오칼국수

Black soybeans go into the dough for the deulkkae sujebi, hand-torn noodles in a thick perilla-seed soup built on dried pollock and beef bone broth, and the seasoning stays gentle. That bowl comes finished from the kitchen, while kaljebi and shabu kalguksu cook in a pot at the table. With kaljebi, the knife-cut noodles go in once the pot boils and the torn dough about 3 minutes later, so neither turns soggy. The eolkeun (spicy) shabu kalguksu poaches meat and vegetables in a vegetable, pollock and bone broth before the noodles go in, and its heat is milder than the name suggests. Different pot dishes cannot be mixed within one table's order.