Samdaette Jeontong Kalguksu

The signature dish here is handmade knife-cut noodles, characterized by thick and chewy noodles made by hand, and a clear and deep-flavored broth made from anchovies, kelp, radish, green onions, and more. The broth sprinkled with perilla powder adds richness and umami. As side dishes, young radish kimchi and kimchi are served, which pair well with the knife-cut noodles.

The interior of the restaurant is composed of both seated and standing tables, creating a simple and friendly atmosphere. It provides a comfortable environment where solo guests can enjoy their meals without any pressure, and the blend of traditional feel and modern convenience allows for a diverse clientele to enjoy.

This place, which started as Shindo Bunsik in 1961, is currently being run by the third generation and is a place where you can feel the persistence and hand taste passed down through generations. Since 2020, it has been recognized for its taste by winning the Blue Ribbon award for four consecutive years.