Surim Sikdang Songjeong 수림식당

Perilla-oil bibim tantanmen skips the broth: the noodles are tossed in perilla oil and tantan sauce, and breaking the egg yolk into them makes the sauce cling thicker and softens the heat. In the soup tantanmen, minced meat and seasoning settle at the bottom, and stirring them up makes the bowl nuttier and saltier toward the end. Fried eggplant dumplings go on the side.