“Kakkune Mori-guksu is a spicy kalguksu made using the traditional method of making broth with monkfish liver, but I was told that recently, due to problems with the monkfish supply, they are making the broth with bones instead. I am not sure if they opened after becoming known through TV broadcasts or if this was originally a Mori-guksu alley, but there are a few shops there. The taste was infused with a distinctly rustic, savory flavor, so it was quite different from the modern tastes of today, but it was good in its own way.”
잔잔바리리뷰 · Oct 18, 2022
Translated from Korean · Show original
까꾸네 모리국수는 옛날부터 아귀간으로 국물을 낸 전통방식의 칼칼한 칼국수인데 최근 아귀수급에 문제가 생겨 뼈로 국물을 만든다고 하시더군요. 방송으로 좀 알려지자 생긴것인지 아니면 원래 모리국수 골목인지는 모르겠으나 하여가 몇몇 집이 있습니다. 맛도 상당히 시골스런 구수함이 배여 있어 요즘의 현대적인 맛하고는 거리가 있습니다만 나름 좋았습니다.
