Yeonghwa Ru 영화루

Cheongyang chili, a sharp Korean green pepper, drives both house noodles at this old Seochon Chinese-Korean restaurant: chili jjamppong in a vegetable-packed spicy broth and chili ganjjajang, black-bean noodles in a dry-fried sauce. The ganjjajang sauce runs salty and peppery. Stir it in a little at a time and save some for a bowl of rice afterward. Tangsuyuk, sweet-and-sour pork, arrives already drenched in sauce, and a set pairs it with both noodles. The restaurant spreads over two floors with group tables near Gyeongbokgung, and delivery comes in real ceramic dishes.