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Every dish is vegan, yet the plant-based meat avoids the rubbery texture and beany smell common to substitutes. Doenjang jajangmyeon swaps the usual black-bean sauce for soybean paste, balancing sweet and salty with a light chili kick, and yurinpaengi brings crisp fried enoki mushrooms alongside. The Chinese kitchen in Itaewon was Michelin-selected in 2025, and tables fill even on weekday evenings, so booking ahead makes sense.