Gong Fu 공푸

Black pepper hits first in the chadol jjamppong, a rich meat broth with wok-charred onion and zucchini and plenty of thin-sliced brisket and pork. Spice levels start at zero. Fried rice seasoned with oyster sauce, ordered on the side, turns the leftover broth into a second course. Yuringi (crispy chicken in soy-vinegar sauce) and sweet-and-sour pork both come in mini sizes, which lets two people add one to their noodles. The jjajangmyeon sauce is thick and needs a thorough mix. The short menu keeps cooking quick, yet weekday evenings still bring a wait of around 30 minutes. The refurbished room is clean, and ordering and payment both happen on a tablet at the table.