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Yugane Kalguksu
A no-frills Gongju noodle house famous for its clear, seafood-forward broth made from wild pufferfish and dried bonito.
ChungnamKorean Food > Kalguksu/Sujebi/Noodles
3.8
(6 reviews)A hometown (knife-cut noodle) specialist in Gongju, chosen as one of the city's notable eateries in 2015. Best known for its seafood — made with same-day seafood and live clams — the clear broth here is boiled from wild pufferfish (bok) and dried bonito for a clean, briny flavor. The menu also includes wang mandu (large dumplings), (boiled pork slices), osam and nak-sam bulgogi (squid/octopus with pork), naengmyeon, and more. The casual, floor-seating restaurant has 86 seats and offers takeout for the entire menu.
Local Tips
- •Signature seafood kalguksu made with same-day seafood and live clams; broth uses wild pufferfish (bok) and dried bonito.
- •Casual floor-seating venue with 86 seats — reservations, parking, and full-menu takeout available.
- •Try the Bok Haemul Kalguksu or pair noodles with suyuk; note that summer soybean/cold kalguksu are not available on weekends.
Menu
Kimchi Jeongol (kimchi hotpot-style )10,000 KRW
Mandu (Medium) (dumplings)5,000 KRW
Bok Haemul (pufferfish & seafood )10,000 KRW
Bokkeumbap (fried rice)3,000 KRW
(boiled pork slices)25,000 KRW
Summer new) Kong (soybean — not available for weekend orders)10,000 KRW
Summer new) Naengmul Bibim (cold mixed — weekends not available)10,000 KRW
(stir-fried squid & pork)15,000 KRW
Practical Information
- Category
- Korean Food > Kalguksu/Sujebi/Noodles
- Address
- Yeongwoo Maeul 1cha Apartment, 8 Wondaengi-gil, Gongju City, Chungcheongnam-do, South Korea
- Operating Hours
- Daily 10:00–21:00
- Phone
- 0507-1442-1057
- Facilities
- Takeout,Reservation available,Parking available
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Glossary
- Kalguksu
- Knife-cut wheat noodles served in a hot, comforting broth — a common homestyle Korean noodle dish.
- Osam Bulgogi
- A spicy stir-fry of ojingeo (squid) and samgyeop (pork belly); 'osam' combines the two main ingredients.
- Suyuk
- Thinly sliced boiled pork, served cold or room temperature with dipping sauces and often eaten together with kimchi.
