Chuncheonjip Dakgalbi Makguksu 춘천집닭갈비막국수

Since 1995 this Sinchon griddle house has stir-fried dakgalbi for students, and today much of the room is visitors from abroad. Staff handle the whole cook: chicken, rice cakes, sweet potato and cabbage in a spicy sauce, with optional cheese melted into the center at the end. Noodle add-ons are chewy jjolmyeon, not udon. The closing fried rice, pressed into the leftover sauce, carries a strong gochujang taste. Buckwheat makguksu offers a cooler, plainer counterpoint. Between close tables, a loud room and spattering sauce, light-colored clothing is a gamble.