Gami Udon 가미우동

A Japanese owner makes the thick udon noodles fresh each day for this narrow shop in Hongdae. Queues are common, and in winter the waiting spot has a heater and hot tea. Bukkake udon pours a shallow layer of cold tsuyu over chilled noodles so they stay springy, while kamatama udon tosses hot noodles with egg and soy seasoning until the yolk coats every strand. Upgrading to the karaage set adds freshly fried chicken with salt and pepper, on the salty side. Chikuwa tempura keeps a thin batter over springy fish cake; dip just one end into hot broth and the crisp and soft halves stay separate.