스기타(56 reviews)Lunch・Visited 2026/09(1 visits)4.005The essence of maesaengi noodlesFrom the first sip of the broth, you can't help but say, "Wow, this soup is so refreshing." They say they brew the broth every morning with over 10 ingredients like dried dipori, kelp, dried pollock bones, and shiitake mushrooms. It’s not harsh at all, but has a deep, refreshing umami that completely settles your stomach. Another specialty of this place is the greenish maesaengi noodles. They are aged at a low temperature for 24 hours, which must be why the noodles are incredibly soft yet chewy the more you bite into them. Mixing in the savory fried toppings and a bit of the spicy sauce into the broth balances the flavor perfectly. Top it off with a piece of fresh, crunchy geotjeori kimchi, and the combination is insane. It’s not just your average kalguksu; you can taste immediately that this is a restaurant that puts a huge amount of effort into both the noodles and the broth.