Pyeongchang-dong Kalguksu 평창동칼국수

Hand-rolled, hand-cut noodles as soft as Andong guksi sit in a clean hanwoo beef-bone broth with no gamey edge. House-made red and white kimchi are the natural partners for that mild broth. The tidy room works for solo diners, and in the evening families and older diners fill the tables in small groups. Bossam and suyuk, boiled pork, come out without any porky smell and turn a bowl of sagol son-kalguksu into a fuller meal. Mandu-guk carries five large dumplings, though the noodles remain the main reason to come. Parking is available and groups should book ahead. Some diners add a bowl of rice to finish the last of the broth.