Mibundang Gongdeok 미분당 공덕

One bowl of chadol-yangji-himjul pho carries three cuts at once, thin-sliced chadol (brisket point), yangji (brisket) and chewy tendon, topped with plenty of spring onion. The broth is clean and moderately seasoned. Cilantro can be added, and staff refill onions and bean sprouts on request. A second way to eat it is to mix hot sauce and hoisin at 4:1 in a side bowl and toss noodles through it. Payment comes first, in exchange for a meal ticket, and the quiet room makes solo dining easy. It is a short walk from Gongdeok Station.