Jin Jjambbong 진짬뽕

Wok smoke runs through the whole red broth of the gogi-jjamppong, a heavy, Gyodong-style bowl with thick-cut pork, seafood and vegetables. Mussels come already shelled, and the noodles are a little thicker than usual, keeping their chew to the end. Napjak-mandu, flat dumplings, are crisp outside and moist inside.