Donghwa Banjeom 동화반점

The fried rice carries a strong wok aroma, and in the uni-jjajang the meat and vegetables are minced fine enough to cling to every strand along with the sauce. Tangsuyuk, sweet-and-sour pork, has a crisp coating, but the small size is a modest plate; two people are better off with the medium, sometimes with buchu japchae, chives stir-fried with glass noodles, on the side. Run by ethnic Chinese owners, the restaurant is small, and at mealtimes and on weekends you take a queue ticket and wait outside.