Shinrakwon 신락원

A thick red sauce that tastes somewhere between tteokbokki seasoning and Korean glazed-chicken sauce coats the thick-cut pork of the sacheon tangsuyuk, and it bears little resemblance to ordinary sweet-and-sour pork. Hyangla duchi saeu, plump shrimp in chili oil and aromatic spices, suits a table sharing drinks. Gul-jjamppong carries plenty of oysters and seafood in a rich broth, while brothless Sinrak-myeon stays mild enough for older relatives. Long a neighborhood Chinese restaurant in Jeonnong-dong, it has appeared on several TV programs and often hosts family gatherings and group dinners. Overall seasoning is restrained, which may feel plain to anyone expecting strong flavors. A soy-milk pudding arrives after the meal, and staff bring more pickled radish and zha cai on request.