Taedong Banjeom 태동반점

One order of jungkkan brings small portions of tangsuyuk and jjamppong alongside, and solo diners get the same. Finely minced pork and vegetables cling to thin noodles in this Mokpo take on jjajang, which is less oily than the usual version but strongly sweet. The free tangsuyuk is fried ahead of time and can arrive hard or lukewarm, while house-made kimchi and cubed radish kimchi are a rare touch for a Chinese restaurant. Weekend lunch means standing in line outside, with no queue system.