Bonga Kkomak Jjamppong 본가꼬막짬뽕

The kkomak jjamppong is built on a heavy meat stock rather than a light seafood broth, with chili flakes for bite. The cockles are well cleaned of sand, small but chewy, and there are enough of them that shelling becomes a chore between mouthfuls of noodles. The beef jjamppong uses the same red broth with stir-fried beef and brisket, and tastes richer for it. There is nearly always a queue, and arriving right at opening means a shorter wait.