Geuyetnal Son Jjajang 그옛날손짜장

Both the jajang and the jjamppong use thick, springy hand-pulled noodles, and it is tempting to reach for the scissors, but even one cut leaves short pieces that slide off the chopsticks. Leave them whole and slurp. Thick noodles mean the jjamppong broth clings less, while the heavy jajang sauce coats them well. An extra bowl of bokkeum gonggibap, fried rice, goes into the leftover sauce or soup at the end.