Mangwon-dong Instant Udon 망원동 즉석우동

Machine-made noodles in a peppery broth topped with crown daisy (ssukgat) give this Mangwon-dong udon the taste of an old street-stall bowl. Spice comes in mild, medium and hot; even mild has a kick, and medium is properly fiery. Eomuk udon mixes noodles with fish cake in a generous bowl. The donkkaseu is an old-fashioned Western-style pork cutlet, thick and sauced, and flipping it as soon as it lands keeps the underside crisp. Payment is taken upfront when you order at this old-style spot in a Donggyo-ro alley, and then you are shown to a seat. Weekend lunch waits can reach about 40 minutes, though tables turn over fast. Alternating bites of the rich cutlet with the sharp udon broth keeps the meal from feeling heavy.