지축칼국수

A Korean noodle dish made with flour dough cut with a knife and boiled in a rich broth. The broth is light and refreshing, and the noodles are chewy. It tastes even better with fresh kimchi.

A menu item with half Kalguksu (noodles) and half Sujebi (pieces of dough). You can enjoy two different textures at the same time.

A spicy and hot version of Kalguksu and Sujebi. Features a red broth seasoned with chili powder, etc., and is also good for hangovers.

An additional menu item to increase the portion size of noodle dishes.

Large steamed dumplings that are fully stuffed. They contain minced meat and vegetables, making them juicy and savory.

Dumplings filled with meat seasoned with a sweet and savory galbi (ribs) sauce.

Korea's representative distilled spirit. It has a clear and clean taste that pairs well with various Korean dishes.

A refreshing and cool beer.

Carbonated drinks such as cola or cider.

White rice served in a small bowl. Good for mixing with noodle broth.

Noodles topped with crunchy young radish kimchi in a refreshingly chilled broth with ice. Its sweet and sour, cool taste stimulates the appetite.

A dish where noodles and young radish kimchi are mixed and eaten with a sweet and spicy sauce. The spiciness and the crunchiness of the kimchi harmonize well.

A delicacy where noodles are served in a rich and savory soybean broth made from finely ground black soybeans (Seoritae). Characterized by its creamy texture.