Apple House 애플하우스

Sweet first and spicy on the finish, the sauce for the cook-at-the-table tteokbokki blends black bean paste with gochujang. The shop, which moved from old Banpo to a second floor near Sadang Station, gets a long evening wait. For dining in, fill out the order sheet at your seat and pay first at the counter, while takeout goes through a kiosk. Wheat rice cakes stay chewy even after long simmering, but ramen or jjolmyeon noodle add-ons soften fast and are best eaten first. Muchim gunmandu, crisp fried dumplings tossed in a thick, sweet red sauce close to Korean fried chicken glaze, goes alongside.