A spicy, hearty noodle dish made by boiling fish-flavored kalguksu ramen with a fiery seasoning and skewered odeng in a rich broth.

A spicy post-meal kalguksu made by dissolving gochujang, doenjang, and dashida in the water from the steamer that absorbed the beef's rich juices, then adding noodles and plenty of fragrant water dropwort.