Cheongmok Sinsin Jjamppong 청목신신짬뽕

Come for the jjamppong, but leaving without the menbosha would be a mistake: thick chunks of shrimp fried between thin slices of bread, served hot and crackling. The jjamppong has a strong wok-smoke edge, and the chadol version, topped with thin beef brisket, has a rich broth without much heat. Rose chadol jjamppong starts creamy before the chili kicks in, landing somewhere between noodle soup and pasta. When the noodles are gone, free rice from the self-serve bar goes into the leftover broth. Sweet and sour pork sometimes sells out not long after opening.