Ilyilhyang 1st 일일향 1호점

Shiitake caps stuffed with minced shrimp and pork, fried and coated in a garlicky, sweet-salty doubanjiang sauce: eohyang-donggo is the dish to pair with a bowl of white rice. Cuttlefish jjamppong brings springy seafood in a spicy noodle soup carrying wok smoke, jjajangmyeon (black bean noodles) is on the mild side, and the mala noodle soup is hot and numbing but light on solid toppings. Larger orders run to jeonga-bok (a seafood and vegetable platter), gochu japchae with steamed buns, tangsuyuk, steamed fish and courses that include shark fin soup. Round tables over two floors plus a run of private rooms make sharing easy. Peak hours bring a wait, though there is parking in front and valet service.