Charbroiled Jjamppong Jeonmun 직화짬뽕전문점

Tossing the meat jjamppong in a very hot wok gives the pork, seafood and vegetables a smoky edge, and even the spicy version leans on smoke more than raw capsaicin heat. Tangsuyuk, sweet and sour pork, uses a thin, dry old-style coating that stays crisp without turning hard, around thick pieces of pork. Tables sit close together in the Jangwi-dong dining room, and parking is hard to find.