Rairaiken 라이라이켄

Mazesoba comes without broth: sauce, minced meat, green onion and chives get tossed through the noodles, and rice goes into the leftover sauce at the end. The portion is large, and the scallion-chive aroma lingers long after. The shop sits on a Bongcheon-dong side street off Seoul National University Station, with counter seats facing the kitchen. Tonkotsu ramen takes the opposite road with thick pork-bone broth, springy noodles and hefty chashu, while yuzu shio ramen is a clear salt broth lifted with citrus.