GYEONGbuksonkalguksu

I tried steamed abalone first, and it was soft and clean. The steamed shrimp had a firm texture and lightness, and the pancakes had different flavors of water parsley, chives, and cabbage, so I enjoyed them evenly. Each menu had a different temperature, so eating them in turns made them taste more delicious. I think I will order again next time.

If you add a spoon or two of green onion seasoning to the light soup, a magical soup is created. Real water parsley pancakes made with as little flour as possible, and oyster pancakes with plump grains are also delicious. I like a bowl of kalguksu that is cut with a knife every time an order comes in.

Gyeongbuk Kalguksu is smooth and delicious. 🌝🌝🌝

After watching YouTube, my husband said he wanted to go, so we went. I don't have any pictures, but the water parsley pancake was delicious. I didn't like the kalguksu (noodle soup). The soup tasted a little strange, and the noodles were said to be made with soybean powder, but I didn't like it. This is a good restaurant for me~~

I tried each bite, starting with the steamed abalone, and each had a distinct flavor. Eating soft steamed shrimp with water parsley pancake was a unique combination that went well together. The texture was different for each dish, so I kept eating them all without getting tired of them.

[Old restaurant near Cheongnyangni Station, Gyeongbuk hand kalguksu with unique soft noodles and mixing method 📍] This is a hand kalguksu restaurant near Cheongnyangni Station that exudes the atmosphere of an old restaurant. 🍜 You can feel the sincerity as they cut the noodles directly upon ordering, but it takes quite some time to serve them. ⏳ The noodles are thin and wide, but they have a soft, spread-like texture rather than a chewy texture, so if you prefer a chewy taste, it may be a bit disappointing. 🥢 The soup is also very smooth and bland without any irritation, so it is better to eat it using the 'mix method', putting the noodles in a separate bowl and mixing them with sesame oil and dadaegi. 🍴 * Cost-effectiveness: 9,000 won, and you can order large portions at no additional cost, so it is very generous. 💰 * Texture: The noodles have a spread feel, so if you expect a chewy texture, you may not like it. ⚠️ #Cheongnyangni Restaurant #Gyeongbuk Hand Kalguksu #Open Restaurant

Opened in 1969 and in operation for the third generation. Gyeongbuk Andong-style kalguksu. Available in two types: Jemulguksu and dried noodles. Used together with wheat flour and soybean powder. Appears to be 7:3 in terms of texture. The green onion seasoning is a work of art~

You can see noodles being cut at the entrance. The noodles were savory, chewy, and clean. The soup was refreshing. Especially the price of cabbage pancakes is crazy. Even though it was priced at 5,000 won, it was very large. And the cold cuts were very cheap, but the taste of the meat was strong and there was little smell. It was really good value for money, they were friendly, and the food came out quickly. I plan to visit often

🍲 The original hand-kalguksu recipe with 50 years of tradition: knead the noodles yourself and slice the noodles on the spot! “The noodles are alive!” ✨ This restaurant’s unique way of eating 👉 Take out the kalguksu noodles ➡️ Mix them with sesame oil and seasoning sauce and eat! ⛩️ 📍 A real old-fashioned kalguksu restaurant found in Cheongnyangni Food Alley “A must-visit kalguksu restaurant when you come to Cheongnyangni!” #Cheongnyangni #Restaurant #Nalguksu #Old Restaurant #Mukbang #Noodle Gram #Gyeongbuk Hand Kalguksu #SeoulFood

For a late breakfast, I went to Gyeongbuk Son Kalguksu near Cheongnyangni subway station. I ordered kalguksu. They knead the dough with soybean powder and it's soft. But that doesn't mean it's sticky. If you mix it with sesame oil in the seasoning sauce, it becomes more delicious with the spiciness of the seasoning and the nutty flavor of the sesame oil. The soup was refreshing and cool with cabbage in it. The staff were friendly and I enjoyed it~^^