Koi Ramen Jeongja Bonjeom 코이라멘 정자본점

A sign by the tables explains the house trick: halfway through, press garlic into the broth with the crusher on the table, then ask for the free bowl of rice and tip it in. The original ramen has a rich tonkotsu (pork bone) broth that is neither greasy nor salty, firm noodles, a soy-marinated soft egg and chashu with a light smoky edge. Every seat is at a bar counter, which suits solo diners.