Seongsan Jjamppong 성산짬뽕

No seafood goes into the beef jjamppong; it relies on a meat broth and a strong wok-fire smokiness that soaks into the noodles. Base heat is gentle enough to share with children, and each table has both Korean and Vietnamese chili flakes for anyone after more. The black pork tray jjajang keeps turning up Jeju black pork however far you dig, and the tangsuyuk has a thin batter with a choice of citron or old-style sauce.