Taepyeongjip 태평집

Instead of the bonito-based tsuyu most soba lovers know, the broth here leans on dried anchovy and similar small fish, and that fishy edge splits opinion sharply. Noodles and cold broth come separately, and the broth is refilled as often as you like. People who dislike the fish flavor usually go for the spicy bibim soba or the kongguksu. That kongguksu, cold noodles in thick soy milk, is dusted with roasted soybean powder and tastes a bit like thinned injeolmi rice cake, and staff ask when you order whether to add sugar and salt.