Gyudongjip 규동집

Sliced beef with scallions and pickled radish sits over rice in the gyudon served on the ground floor of this Noryangjin alley shop. Ordering happens at a kiosk, and solo diners are common, though seats fill at mealtimes. Breaking the poached egg into the bowl coats the rice and beef, and a separate chili sauce adds heat a little at a time. Gyudon hansang adds a mini udon or cold buckwheat noodles, karaage fried chicken, the egg, side dishes and a drink. Sous-vide chashu-don with pork and a vegetable-heavy yukhoe-don of raw beef round out the rice bowls.