Seasoning containers on the tableInterior toward the kitchenNotice saying the kimchi is made fresh dailyMenu boardBarley rice and side dishesClam kalguksu
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청정들깨수제비 Cheongjeong Deulkkae Sujebi
Start with these dishes
The operator ate the clam knife-cut noodles. Barley rice is served once as a complimentary starter.
Based on Naver’s registered information (checked 2026-10-07). A separate closure is posted for Hangeul Day, 9 October 2026. Please confirm temporary closures and that day’s order cutoff with the restaurant before visiting.Information source:Naver Map · Checked 2026-10-07 ↗
Menu notes
한국어로 쉽게 주문하세요!
먹고 싶은 메뉴 옆 스피커 버튼을 눌러 사장님께 들려주세요. 한국어 주문 문장이 재생됩니다.
AI 합성 음성
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
Prices from the menu board photographed on 2026-10-05 · Confirm current prices at the shop.
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.
청정들깨수제비 Cheongjeong Deulkkae Sujebi — An old-style noodle shop where barley rice comes first
Donnattang · Visited 2026-10-05
#1 The sign
80 Geobuk-ro, Cheongjeong Deulkkae Sujebi. The name says perilla seed sujebi, but kaljebi, perilla seed sujebi, and clam kalguksu are all main attractions here. Today, I am having clam kalguksu.
#2 Barley rice first
After I order, barley rice arrives first. It is free. An old tradition of Korean kalguksu shops. I mix in young-radish kimchi, sesame oil, and red chili paste to get my appetite going. Nutty barley rice, spicy chili paste, and fragrant sesame oil balance each other, while the tang and savory flavor of the fermented young-radish kimchi wake up my appetite. Once the bowl is empty, I am ready.
#3 Today’s main dish
Clam kalguksu. The clam broth is rich, refreshing, and peppery, with a gentle vegetable aroma. The handmade noodles are uneven. In one bite, I taste the noodles and the broth together.
#4 Fresh kimchi
I lay fresh kimchi on the noodles. It is freshly dressed kimchi, not fermented. A little heat and the sweetness of cabbage go so well with the broth. I keep eating.
#5 Soothing the stomach
My stomach settles. The kind of bowl that leaves my stomach feeling thoroughly comforted and settled. Pure refreshment. Everything feels lighter inside.
A word for visitors from abroad
The barley rice served first is a free starter. Mix in young-radish kimchi, red chili paste, and sesame oil. The kalguksu is made with handmade noodles and clams. Perilla seed sujebi is both the restaurant’s name and its signature dish.
