Junghwa Yori Palgong 중화요리팔공

For the jjajangmyeon sauce, white onion and pork hit the wok only after you order, and the onion comes out translucent yet still holding its shape. The noodles are thinner and smoother than standard Chinese-Korean noodles. Both the jjajangmyeon and the old-style fried rice (yetnal bokkeumbap) carry a fried egg on top, and the rice, cooked into separate, firm grains, comes with a thick black bean sauce. Seafood jjamppong uses the same thin noodles with octopus and other seafood. Two friends born in 1980 opened the place together. With limited seating and no waitlist system, diners line up outside, and staff take orders when you are one or two groups from the front.