Samonim Jjambbong 사모님짬뽕

Hong-jjamppong, the red version of this spicy seafood noodle soup, is wok-fired over high heat for a smoky edge, while baek-jjamppong is built on a white chicken and beef-bone stock with an entirely different character. Either bowl can be switched to rice instead of noodles. Among the larger plates are tangsuyuk, sweet-and-sour pork, with a yuja citron sauce and a spicy kkanpung version. Handmade fried dumplings are shaped and fried on site in a fixed daily batch, and they are gone once sold. Exit 3 of Banghwa Station is a short walk away; the private lot sits about 30 meters off and is free for up to 2 hours, though cars cannot leave it during the afternoon prep break.