Bokseonggak 복성각

Rose jjamppong, seafood noodles in a red broth softened with tomato and cream, sits on the menu beside the classic spicy version. Flat-tray jajangmyeon coats broad noodles in stir-fried black bean sauce, giving more chew than the thin kind. The plain fried rice is fluffy, topped with a fried egg and served with black bean sauce and a cup of jjamppong broth. Winter brings oyster jjamppong with shrimp, while summer adds cold Chinese-style naengmyeon and yurinki naengmyeon with crisp fried chicken. Beyond the large hall there are many private rooms for groups.