"One of the hardest decisions to make at a Korean-Chinese joint is always: Should I get jjajangmyun or jjamppong? Many (but not all) places curb your indecisiveness with an offering of both in a divided bowl, and that’s also the case at this local destination. The black bean noodles are savory and saucy, emanating with black beans, pork and onions; the jjamppong is a spicy red noodle soup riddled with shellfish like mussels, shrimp, and squid. Together, it just works. Complement that with tangsuyuk, battered and fried strips of pork or beef topped with a sweet and sour syrup." - Caroline Shin
Caroline Shin/Eater NY
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