Ssuk Kalguksu at Eulji Kalguksu: Mugwort Noodles in Beef Bone Broth

Ssuk kalguksu, or mugwort kalguksu, is the signature detail that makes Eulji Kalguksu stand out among Seoul noodle spots. Instead of plain wheat noodles, the restaurant is described across multiple listings and food posts as serving hand-made kalguksu noodles prepared with mugwort, paired with a rich beef bone broth.¹

For anyone curious about old-school Korean noodle shops in Euljiro, this is a compact but useful example: a menu centered on hand kalguksu, dumpling kalguksu, and handmade dumplings, with the green-tinted ssuk noodles giving the bowl its most memorable identity. The restaurant is listed at 54-3 Chungmu-ro, Jung-gu, Seoul, close to Exit 7 of Euljiro 3-ga Station.²

What Makes the Ssuk Kalguksu Distinct

Kalguksu literally points to knife-cut noodles, and at Eulji Kalguksu the focus is on a hand-made version. The key twist is ssuk, or mugwort, which is mixed into the noodles. Source descriptions repeatedly note the restaurant’s green noodles, with one 2026 visit write-up describing the kalguksu noodles as made in-house with mugwort and served in a beef bone broth.¹

That combination gives the dish two clear anchors: earthy noodles and a hearty broth. Siksin’s restaurant page highlights thick mugwort noodles and a broth made from Korean beef bones, while Leebommat summarizes the shop around hand kalguksu, deep beef bone broth, mugwort noodles, and hand-shaped large dumplings.³⁴

The result, based on the available source descriptions, is not a trendy fusion dish but a traditional bowl with a specific house character. The mugwort gives the noodles their visual identity, while the broth keeps the dish grounded in the familiar comfort of Korean beef bone soup. If you are searching for Eulji Kalguksu because of its noodle reputation, the ssuk kalguksu is the detail that explains why the restaurant gets discussed beyond a generic kalguksu label.

Menu, Location, and Practical Details

Eulji Kalguksu is listed as a noodle restaurant in Jung-gu, Seoul, with its address shown as 54-3 Chungmu-ro. AutoReserve also gives the phone number as +82 2-2278-5003 and lists the restaurant’s weekday hours in two blocks: 11:00 to 15:30 and 17:00 to 21:00, with Saturday, Sunday, and public holidays marked closed.²

The break between 15:30 and 17:00 appears in multiple sources, so it is worth paying attention to that window if you are planning around lunch or dinner. A 2026 food post lists weekday hours as 11:00 to 21:00, break time from 15:30 to 17:00, and weekends closed. It also confirms the prices at that time for hand kalguksu and hand dumpling kalguksu as 11,000 won each.¹

The menu information in the sources is consistent around a few core items. AutoReserve lists hand kalguksu, hand dumpling kalguksu, and hand dumpling rice cake soup. Siksin describes the restaurant as focusing on kalguksu and dumplings, while also noting that fresh pork belly is sold.²³

Those details matter because the restaurant’s reputation is not built around a long, complicated menu. It is easier to understand as a place where the basic choices revolve around noodles, dumplings, and broth. If you want the most direct version of the ssuk noodle experience, the hand kalguksu is the item most clearly tied to the mugwort noodle identity. If you want something more filling, the hand dumpling kalguksu brings the dumpling element into the same noodle-broth framework.

Why It Became a Recognizable Euljiro Bowl

Part of the wider attention around Eulji Kalguksu comes from Korean food and broadcast references. A 2022 summary post says the restaurant was introduced through Sung Si-kyung’s YouTube content “Meokultende,” and also notes a previous mention on MBC’s “Find Delicious TV” episode 661, broadcast on March 7, 2015, as a dumpling kalguksu spot.⁵

Another 2022 broadcast information post connects the restaurant to KBS2’s “Baek Jong-won Class” episode 26, where kalguksu was covered, and identifies Eulji Kalguksu by name, address, and phone number.⁶

Still, the more lasting reason the bowl is easy to remember is simpler than its media mentions. Many Seoul neighborhoods have kalguksu shops, but not every one is defined by green mugwort noodles in beef bone broth. The sources describe potatoes, zucchini, green onion, and beef bone soup in relation to the dish, adding to the picture of a bowl that feels familiar but visually distinct.⁵

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joanna jang

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