Kiwamaruaji 키와마루아지

In this narrow shop near Ajou University, diners sit side by side at a counter facing the kitchen, one or two at a time. The pork-bone broth, simmered for 48 hours, is dense and firmly seasoned without any off smell, and the ajitamago is cooked just enough to leave the yolk running. The spicy ramen is the one to watch: even the lowest level hits hard with chili and scallion. Think twice before going higher. When the richness builds up, take a little of the ginger on the table.