Sinseongru 신성루

The gan-jjajang tosses thin noodles in a black bean paste with a light sheen of oil, and it clings in a fairly dry, thick coat, restrained rather than sweet. Among the jjamppong, the white oyster version has a clear, clean broth. This old place sits down an alley away from the main Chinatown strip and uses two floors, with a steep staircase to the upper one.