Jjim Udon 찜우동

Rice and wheat flour go into the long tteokbokki cakes, giving them a chew with a slight stretch. Regulars top the sweet sauce with carbonara sauce and thin-sliced beef brisket, or switch it to a rose version. Byeolmi manduguk packs five kinds of dumplings, from large wang-mandu to kimchi and rolled gullim-mandu, into a peppery broth with onion, egg, and laver. Stir-fried bean sprout udon and janchi guksu cover lighter appetites, and a rich kongguksu (cold soybean noodles) appears in summer. With about four tables, it feels like an old school-gate snack shop, and sikhye arrives free after the meal.