Arisanchae 아리산채

For over 10 years, a neighborhood Chinese-Korean kitchen on Susaek-ro near DMC Station has turned out rice dishes that hold their own next to the noodles. The shrimp fried rice is fluffy and dry, with roughly one shrimp in every spoonful, and comes with a little jjajang sauce and jjamppong broth on the side. Tangsuyuk, sweet-and-sour pork, uses a glutinous rice batter that stays soft and chewy around a full piece of meat.