Ramen in Mapo: Oreno Ramen Bonjeom & More - 13 Local Picks

Chicken bones simmered until the stock emulsifies give a milky broth almost as heavy as tonkotsu, though noticeably les…

A large pot of pork bones boils inside the shop, and its steam and smell fill the compact room. Open in Sangsu-dong sin…

Heavy, salty Kyoto-style tonkotsu has been the core of this Hongdae shop for more than 10 years, making it one of Korea…

The room is compact and the queue near Hongdae runs long, and late arrivals may find some items already sold out. Mazes…

The broth of the Kkeut ramen is black enough to hide the noodles, and the first sip hits hard with soy salt before a fa…

Pork-bone broth dense enough to recall Korean ox-bone soup holds thin hosomen noodles, and both broth strength and nood…

The shop began as a street food truck before moving into a storefront near Sangsu Station, and the tonkotsu has stayed…

Only shio ramen is served, with no miso or shoyu, built on a chicken broth that tastes clean and moderately salty. Vari…

The special shoyu ramen is deep and heavy, while the special shiro-shoyu uses pale soy with pepper, herbs and a faint n…

Long-simmered pork bones give the tonkotsu ramen a milky, savory broth without a heavy odor. Noodle firmness is set whe…

Every bowl starts from a long-simmered chicken-bone broth, offered in black, white or red, and in two sizes nicknamed c…

Three noodle styles anchor the menu near the Gyeongui Line Forest Park in Yeonnam-dong: tonkotsu ramen, tsukemen and ab…

Through the open kitchen you can see the noodle-making corner and the stockpots where the chicken broth simmers. Tori p…