Pyeongsanok 평산옥

Only two things are on the menu, suyuk and noodles. Thin slices of pork are dipped in warm broth before plating, so they arrive warm and soft. With no gamey smell, the first slice needs only a dab of saeujeot, salted shrimp; dip the next in the house sauce, sweet and tart in a way that recalls guobaorou, and it tastes like a different dish. Chives and seasoned radish go on the same bite. In the mild noodle soup the seasoning settles at the bottom: stir it in, or leave it and the bowl grows stronger toward the end. In season there is also yeolmu-guksu, young radish noodles in cold broth.