Geumhwalu 금화루

The gamasot-tangsuyuk, sweet-and-sour pork, uses thick pieces of lean loin and comes out with the sauce already poured over; eat it right away, while the batter is at its crispest. There is no gan-jjajang on the menu, but the regular jjajangmyeon tastes close to one, with a deep, nutty black bean sauce that never turns salty. The jjamppong picks up sweetness from plenty of onion, though the bowl holds less broth than you might expect. Without a reservation, a wait is likely.