Jinjung Uyukmyeongwan Gwanghwamun 진중 우육면관 광화문점

Brisket, shank and fatty upjinsal share the bowl of Uyukmyeon Jin, each with its own balance of lean and fat. The beef broth stays light on surface oil, and the noodles keep a springy bite. About halfway through, stirring in lajang, the house chili paste, pushes the soup toward the heat of yukgaejang. Downstairs, counter seats wrap around the kitchen; upstairs has regular tables. Sugyo, boiled dumplings that hold hot meat juices, and oi-sochae, a tart cucumber salad, often join the bowl.