Nanrang 난랑

Thin slices of beef brisket and a heap of vegetables crowd the spicy broth of the chadol jjamppong, the house noodle soup at this Chinese-Korean restaurant near Yangjae Station. Gan-jajang is the milder black bean noodle, since the regular jajangmyeon finishes slightly spicy. Among the larger plates, mango cream shrimp coats firm shrimp in a cream sauce, and kkanpung gaji is crisp fried eggplant in a sweet chili sauce. Oyster jjamppong appears only in season, and the private rooms used for group dinners fill early in the evening.