Sohojeong Bonjeom 소호정 본점

A century-designated restaurant and Andong-guksi institution in Seoul, operating from the same location since 1985 - over 40 years. The signature broth is made from Korean beef brisket, yielding a savory yet clean soup that sits gently in the stomach. The noodles are crafted from a proprietary dough mixing bean flour with wheat at a 2:8 ratio, aged with brown rice vinegar and egg whites for a tender texture that digests comfortably. The pickled perilla leaves served as banchan carry deep seasoning without saltiness and taste exceptional wrapped around the noodles. Spicy chive kimchi provides a sharp counterbalance. The buckwheat jelly has an appealingly dense consistency, and the lung jeon transforms a springy ingredient into an elegant pan-fried specialty unique to this restaurant. The main building and annex sit adjacent to each other, though regulars insist the flavors differ subtly between the two. Parking is available at Guryong Park in Yangjae-dong, a six to seven minute walk away.