30nyeon Jeontong Somunnan Son Kalguksu

This 30-year-old handmade kalguksu shop sits in the kalguksu alley of Oncheonjang in Busan, serving basic kalguksu, gimbap, cold kalguksu, and cold kong kalguksu. The basic kalguksu uses an anchovy broth with gim flakes, scallions, red pepper powder, and garlic, giving it a deep soup and thick, chewy noodles. Regulars at Oncheonjang have been coming for 20 to 30 years, and in summer they also eat cold kong kalguksu. The gimbap fillings and the noodles and garnishes in the kalguksu are on the sparse side.