As the name “Chanyang-jip” (meaning “house of praise”) suggests, a taste of the food at this establishment will have you singing its praises. Chanyang-jip has been serving seafood kalguksu (knife-cut noodles) since 1965. The refreshing broth, made with sea squirt, shrimp, mussel, short-necked clam, dashima (edible kelp), dried anchovy and leek, is a work of art. Some have called the broth “bland,” but the loyal patrons of this eatery, who come because they miss the taste of their mother’s kalguksu, would beg to differ. The secret is in the fresh ingredients. The stock is made with seafood purchased fresh every morning at the seafood market. When a customer sits down and orders, the plump noodles are cooked and put into the broth, then generously topped with crushed gim (dried seaweed) and zucchini. The kalguksu comes with a plastic orange bowl; by the time the diner has finished eating the bowl will be filled to the brim with clam shells and mussel shells. There are also two types of kimchi available to suit different tastes: sour, over-fermented kimchi and freshly-made kimchi. The motherly proprietor is humble about the restaurant’s popularity, claiming that it’s because of the affordable prices (5,000 a bowl, with free refills on noodles), but as the diners pay and get ready to leave, all without exception are sincere in their expressions of satisfaction at the delicious food.