Dokkaebi Udon 도깨비 우동

Thin, springy noodles are pulled by a machine in the shop and slip down with a broth sharpened by dadaegi (spicy seasoning paste), under a generous pile of crown daisy and chives. Spicy instant udon is the base bowl; swapping the toppings gives the fish cake or fried tofu versions. Anyone wary of heat can ask for the paste on the side or for less of it. Spicy kkaebi eomuk is fish cake in the same broth without noodles. The shop opens in the evening, runs into the small hours, and closes on Sundays.