Yangtze 양자강

The signature is wanggalbi jjamppong, a whole beef rib laid across the noodle soup, its meat slipping off easily into a broth that is hot but clean. The surprise is how memorable the jjajangmyeon turns out to be: dark and rich like a stone-pot jjajang, with firm noodles, and you end up scraping the last of the sauce from the bowl with a spoon. Even the small glutinous-rice tangsuyuk is a generous plate. In winter a Sichuan-style oyster jjamppong joins the menu.