One of Korea’s essential meals is a hearty bowl of soup. It’s usually accompanied with a small bowl of rice, for mixing in or dipping in the soup’s broth, and proper banchan (side dishes). So of course, Korea has some amazingly flavorful and soul warming soups. Soups that are so hearty you may not need any rice. The only addition that may be needed is a bite of kimchi here or there to add a bit of heat or a pop of flavor. One of those bowls of soups is sujebi (hand pulled dough soup). This soup is exactly what I crave on those brutally cold days when you can see your breathe.
This soup shop is unique due to the fact that they will provide you with an unlimited amount of noodles or sujebi. There was even a guy there that I saw who requested a side plate of noodles along with his main bowl of noodles. I watched him murder that plate of noodles like it was nothing. I could tell he was a regular. The sign on the menu reminds you of the free refills and the basic menu options. Restaurants with small menus are what i look for. It shows dedication to perfecting and providing delicious meals to people. After asking, they revealed that this place has a history over 30 years. Although it’s not the original location, it didn’t move far from the original location.
The shop has the decor of most standard Korean restaurants. It’s loaded with beiges and browns from the faux wood tables and neutral wallpaper. It’s not trendy or fancy. It’s a place that focuses on simple and good mouth pleasures and filling bellies. It’s a utility Korean food spot. It’s price doesn’t hurt the bank either. It’s 7,000 for a bowl of noodles or sujebi. It’s located on a side street parallel to a major road close to Eonju Station. A busy spot with big businesses and high rise hotels. This place seems like a working man’s restaurant or cheap fill up spot. This doesn’t by any means downgrade the flavors that will be experienced at this place.
Nonhyeon’s soup is many steps above any other sujebi place I’ve ever tried before. It has a thicker and heartier broth because they use doenjang and beef broth for the soup. Thats unusual for sujebi. It’s more common to have an anchovy broth for sujebi. Another difference that sets them above others is the small mound of ground beef added on top. These two differences make it more of a filling meal. The flavor can be changed a bit by adding chopped pepper slices. This adds a small heat component and fresh pepper flavor that takes this great meal to another level. Although I think it’s always proper to slurp some of the broth a bit before you add anything to the bowl to respect the hard work put into the broth.
There is list of things that keep me coming back to this restaurant. I think I’m addicted to the slightly thick beefy broth mixed with the chopped chili peppers. Another reason is slurping those large chunks of fluffy pulled dough pieces is so pleasing. It’s like a having a large mouthful of fresh pasta from a great soup in your mouth. Then the taste is so unique. I have never found this ever added to any soup in Korea. You also can’t forget the value of a bowl at this place. It’s 7,000 won for a large bowl of soup with free refills. Although i’ve never eaten more than one bowl at one sitting.
