Hand-kneaded noodles of varying thickness offer a delightful texture from the moment you pick up a chopstickful and take a bite. Located at the entrance of Seomyeon Market, Gijang Son Kalguksu first established itself 47 years ago in 1988 in the spot where a shoe store used to be. The son took over the shop, which had been run by a married couple, and is now operating it as the second generation; just as he did in the past, you can still see three or four employees pulling and boiling noodles beneath the shop sign. On one side, flour is kneaded and rolled out with a rolling pin while another cuts the dough with a knife, and the employee who receives the noodles continuously boils them in a large pot. The menu consists of only four items: Son Kalguksu, Bibim Son Kalguksu, Naeng Kalguksu, and Gimbap. The best-selling item is the Son Kalguksu, which offers a piping hot broth. Broth infused with anchovies, kelp, garlic, ginger, and onions is poured over freshly boiled noodles, topped generously with crown daisies and sesame seeds, and served with homemade red seasoning, red chili powder, and minced garlic. The bibim hand-kalguksu, mixed with the seasoning and served with plenty of vegetables, is another appetizing dish. All kalguksu dishes are priced at 6,000 won and gimbap at 2,000 won, making them affordable even on days when your wallet is light. Open year-round except for major holidays, this shop stands guard in a corner of the alley, maintaining its unchanging taste like the old-fashioned scenery of the neighborhood. It is particularly special to customers because the shop has adhered to the same methods, from noodle preparation to ingredient ratios, for 38 years; although it is always bustling with people, the high turnover ensures that you do not have to wait long.

Type: Snack food

56 Seomyeon -ro, Busanjin-gu, Busan

Tel 051-806-6832

Opening Hours 09:00-21:00

Edit Alex Oh, Areum Lee

Photograph Umi Shin