Saturday, July 16, 2011

Pumpkin Juk and Knife cut noodles by the Seoul Arts Center

Anchor Knife Cut Noodles
Rain. Please go. You are totally bringing me down. 
Luckily, Korea has lots of food to fight the urge to curl up in a turtle position and hide under a bed. One of those dishes is calguksu. It is a rustic wheat noodle soup that can be in a fish, shellfish, beef, or chicken broth. The other thing is pumpkin juk.

Last week I was attending the Richard Gere Photo Exhibition at the Seoul Arts Center. 

Afterwards I went over the Anchol Calguksu for some pumpkin juk. My mother had some knife-cut noodles.

The place is in a renovated house and it looks like it has been there for some time (which is a good sign). The place is supposed to be named Encore, but Koreans pronounce it Anchol.

The noodles are good here- slick and thick. The broth is made with clams and they have good homemade kimchi.

The best thing they have is their rich, thick, pumpkin juk. You can definitely tell that it is made from real pumpkins because a bit of the pulp is in the bowl. They also have some red beans and very soft, delicious sweet rice balls. I love digging through the bowl to locate each one.

The pumpkin broth is thick and slightly sweet. I really like it here because you can really taste the pumpkin.

I have to admit, that the place is a tad expensive- but everything is south of the river. The calguksu starts at 8,000 won and the juk is 8,000 as well.

Anchol Calguksu (Encore Calguksu)
2 Stars (out of 4)
Seoul, Seochogu Seocho-dong 3dong 
02-525-8418


Pumpkin Juk (Porridge)