청정들깨수제비Cheongjeong Deulkkae Sujebi

• Fresh clam kalguksuA Korean noodle soup made with fresh wheat dough rolled thin, cut with a knife and simmered in clam broth. The clams add a savory depth, while the noodles are pleasantly chewy.₩10,000
• Clam kaljebi (noodles and sujebi)Knife-cut wheat noodles, kalguksu, and hand-torn wheat dough pieces, sujebi, cooked together in clam broth. A bowl combines the different textures of long noodles and thicker dough pieces. The menu lists a minimum order of two servings.₩10,000
• Perilla seed sujebiSujebi is made by pinching wheat dough into bite-size pieces and cooking them in soup. This version adds perilla seeds, giving the broth a rich, nutty aroma alongside soft, chewy dough pieces.₩10,000
• Perilla seed kalguksu (knife-cut noodle soup)A Korean noodle soup made with wheat dough rolled thin, cut into strips and simmered in perilla seed broth. The broth has a warm, nutty flavor that coats the noodles.₩10,000
• Perilla seed kaljebi (noodles and sujebi)Knife-cut kalguksu noodles and hand-torn sujebi dough pieces cooked together in perilla seed broth. The rich broth contains noodles and soft, chewy dough pieces. The menu lists a minimum order of two servings.₩10,000
• Soybean noodle soupA Korean summer noodle dish served in a chilled, thick broth made from boiled and finely ground soybeans. It has a mild, nutty flavor. Contains soybeans and wheat.₩11,000
• Red bean kalguksuWheat kalguksu noodles cooked in a broth made from finely ground, boiled red beans. It has the rich, substantial flavor of red beans; added sweetness varies with the restaurant’s recipe. The menu lists orders for at least two people.₩11,000

Based on the user’s directly photographed menu (checked 2026-10-07). Clam kaljebi, perilla seed kaljebi and red bean kalguksu are listed for orders of at least two people. Descriptions explain general preparation; please check current prices and ordering conditions with the restaurant.