I met with a friend of mine for dinner at a homey Korean restaurant near Jamsil. It was a pretty limited menu, all traditional Korean noodle dishes, like, sujebi, kalguksu, etc. We had seats near the noodle pulling station, so of course I was fascinated by the speed and technique that the guys make the noodles.
I had the seafood sujebi, which wasn’t made with sesame seed flour, but regular wheat flour, seaweed, and the broth was clear seafood base. It was good but way too much shells, I think most of the bowl was shells rather than noodles.