Sohojeong Bonjeom 소호정 본점

What began in 1985 as a small Andong-guksi shop became this Yangjae main branch, and the broth is still built on Hanwoo beef brisket, savory and clean rather than heavy. The noodle dough mixes soybean flour into wheat flour at 2:8, which keeps the strands soft. Wrapping noodles in the seasoned perilla leaves and following with chive kimchi is the house way to eat them.