수제비 sujebiNot spicy

The same broth with torn sheets of dough instead of noodles. Chewier, and reliably on the menu wherever kalguksu is.

Quoted as printed, from the chapter on reading a Korean menu.

Kal-guksu. The noodle is flat and slightly uneven because it was cut from a rolled sheet, not extruded.

Allergens, honestly

The sentence above does not name any of the nineteen. That is not the same as there being none.

This is only what the sentence above names. Korean stock is built before anything visible reaches the bowl — dried anchovy, clams and simmered bone are ordinary, and soy sauce is usually brewed from wheat as well as soybeans. Ask.

이 국물에 멸치나 조개가 들어 있어요?

i gungmure myeolchina jogaega deureo isseoyo?

Is there anchovy or shellfish in this broth?

Ordered from the same page of the menu

칼국수kalguksu
잔치국수janchiguksu
라면ramyeon

This is one line of a longer book

The chapter this came from runs to sixteen pages, and the allergy chapter next to it explains what the nineteen leave out. Both are in the guidebook.

See the guidebook