Rechercher un restaurant du Guide MICHELIN

Since 1982, this establishment has faithfully and unwaveringly continued to serve local customers with the simple yet hearty dish of kalguksu (hand-cut noodle soup). Though this humble dish can be found anywhere, the eatery’s variant has distinctive old-fashioned charm derived from its unpretentiousness. The broth is not thick, but mild and light. And instead of serving kimchi as a side dish, it is offered in the form of a uniquely spicy garnish mixed with onion. It is these and other intricacies that give this joint’s menu a singular flair. For an optimal dining experience, first, enjoy the mild broth and noodles in their natural state. Then, add in the garnish for a pleasant spiciness that slowly builds up. The menu features several varieties of kalguksu, including Halmae Kalguksu, the restaurant’s namesake signature dish; bibim (spicy cold) kalguksu; and kalguksu in cold soybean soup made from stone-ground soybeans, its summer special. Plus, you can even select the portion sizes that suit your mood.