Samgyori Dongchimi Makguksu Chuncheon 삼교리동치미막국수 춘천점

The method is written on the wall: three ladles of dongchimi, two spoons of sugar and a little mustard and vinegar for a cold soup noodle, or the red seasoning on the table for a spicy mixed bowl. Some diners split one bowl onto a side plate and make it both ways. The yeolmu kimchi, with coarse chili flakes and seeds, looks different from the usual. There is no large size; extra noodles are ordered instead.