Seol Jjamppong 설짬뽕

Kkomak jjamppong is heaped with chewy cockles in a broth that tastes rich but finishes clean. Jikhwa jjamppong is hotter, with a stronger wok-fired smokiness. The jjajang sauce is dense too, and since rice is self-serve, it is easy to spoon some over the leftover sauce. The chapssal tangsuyuk, glutinous-rice-battered sweet and sour pork, is chewy to the point of sticky.