Pyeongi Dambaek Ppyeo Kalguksu 평이담백 뼈칼국수 본점

Two large pork neck bones and a tangle of kalguksu, knife-cut noodles, share one bowl of ppyeo kalguksu. Tongs and scissors come with it: strip the meat first, dip it in the sauce or eat it with kimchi, then move on to the noodles and broth below. Neck bones hold softer meat than the usual spine bones, and the broth picks up their richness. The shop sits between Hapjeong and Mangwon stations, an easy walk from either, with no dedicated parking. For two or more, bossam, boiled pork with cabbage leaves, pairs well with either anchovy kalguksu in a clear broth or cold bibim kalguksu in a spicy-tart sauce, so the soups do not double up.