★★★★★Brian Kang4 months ago
It's a one-person business with only 6 tables, so you always have to wait, and it's far from friendly, but it's a noodle restaurant where everything is forgiven with just one noodle!!!
★★★★★Chanwook Lee10 months ago
Among the reasonably priced pochas specializing in udon, this relatively unknown spot is a popular spot. Located between Inwang Market and Inwangcho, it's renowned for satisfying the hunger of many drinkers until the wee hours of the morning.
With no posted opening hours and variable schedule, I went there thinking it was a no-brainer, but thankfully, the lights were bright. The place is quite small and somewhat shabby, giving it a homey, pub-like atmosphere.
To fully enjoy the hangover udon, I had a few drinks and came back for a second round. The diverse menu and reasonable price made it a perfect fit. I'm sure I'll be hungry and heading elsewhere for a second round, but
I heard the udon noodles are freshly made, so I ordered them in advance. The first dish, odol-bwe (pork bone), was served first, and we started our drinking party. While it's a common dish at any pocha, I haven't been there in a while.
The meaty cartilage was stir-fried with perilla leaves and a spicy kick, then sprinkled with sesame seeds. It was a savory, yet crunchy texture, with a distinct bite. I loved the fragrant, nutty flavor of the perilla leaves and sesame seeds.
The udon, which tasted even better the more I drank soju, arrived just as the film was starting to fade, acting as a breath of fresh air. The freshly cut noodles were filled with an elegant anchovy broth and topped with Cheongyang peppers and red pepper powder.
Surprisingly, the noodles were even more impressive than the broth. Unlike the chewy udon noodles found at other restaurants, they snapped softly. Later, I scooped them up with a spoon and the broth, embracing each other and disappearing in one bite.
The anchovy broth-based broth was refreshing, while the spicy kick of Cheongyang peppers and red pepper powder was subtly incorporated. The lack of a separate seasoning sauce made the dish even more refreshing and clean.
