Paldang Shabu Son Kalguksu Kodari Makguksu 팔당샤브손칼국수 코다리막국수

Staff lay wide, flat sujebi into the pot at your table, and once cooked, each sheet is used to wrap meat, mushrooms and minari. The spicy, sharp broth thickens as it simmers, and the sujebi gives way to kalguksu noodles and finally fried rice. Weekend waits have run close to 40 minutes, so it pays to join the CatchTable remote queue before setting out.