Sujeoga 수저가

Thin slices of beef keep surfacing from the bottom of the bowl long after the noodles are gone in the gogi jjamppong, the spicy noodle soup once sold as chadol (brisket) jjamppong. The broth is heavy from the meat yet finishes clean, without the gritty chili-powder feel. For something lighter, the basic jjamppong is built on mushroom and vegetable stock. The beef version carries almost no seafood, and the kitchen will tone down the heat on request. Noodles are soft rather than chewy and slacken quickly, so eat them first. Garlic tangsuyuk, sweet-and-sour pork with a chewy crust and a sweet, salty garlic glaze, holds up even as it cools.