Yugane Kalguksu 유가네칼국수

Puffer-fish stock forms the clear base, and clams, sea squirts, oysters and fresh rice noodles all go into it over a burner at the table. With the noodles cooking in the pot, the broth never stays as clear as a bokguk; it thickens bit by bit, and the puffer stock is best thought of as what keeps the kalguksu clean-tasting rather than as the star. The pickled radish on the side is sliced thin and not salty.