Gangnam Chinese Restaurant 강남 중식당

It sits in an ageing apartment-complex arcade in Dangsan, yet at lunch the large dining room fills and plastic stools appear by the door for the queue. With a Taiwanese or Chinese team in the kitchen, the jjamppong broth leans on clean chicken stock rather than smoky wok flavor, and the samseon jjamppong (seafood noodle soup) is loaded with squid and water chestnuts. It costs more than the regular jjamppong but carries far more seafood. Samseon jjamppong-bap swaps the noodles for glass noodles and rice. Gan-jjajang, black-bean noodles with a dry sauce, sits at the opposite end: sweet, salty and very oily. Old-style tangsuyuk has rough batter around thick pork and comes with a ketchup-tinged country-style sauce poured over, though plain pieces dipped in soy sauce or vinegar work too. Kkanshao saeu, prawns in chili sauce, is among the larger dishes.