Euljiro 3-ga Restaurants/ Euljiro Restaurants/ Chungmuro Restaurants
Euljiro 3-ga is a form of commercial development centered around a printing alley, and people who worked in the printing industry a long time ago
After a hard day's work, three or five people gathered at the supermarket to drink beer and alcohol and ask for snacks developed
Today's Euljiro 3 became the cornerstone for the birth of Golbang Alley.
In a way, it can be seen that Jeonju's Gamakjip also began in this way.
It's still famous even now, but the truth is that it doesn't appeal much to young people.
It can be seen that the generation that searches for the restaurants they want through the Internet, which is a treasure trove of information, is the current new generation.
In particular, nowadays, it's getting quite popular, with people looking for udon restaurants with excellent value for money being shown on delicious TV.
Euljiro 3-ga Donghyung-dong (Euljiro 3-ga Station Exit 8 – Line 3 Exit)
Dongpyeong-dong is located on the left as soon as Euljiro 3-ga takes exit 8, but maybe if business doesn't go so well
People may say they have no choice but to do business because they can't see it because it's covered by the subway entrance, but
The opposite is true now. âAh, this is right next to the subway station, and it's a tax ticket at the first station!â
Business hours are until 09:00 p.m.
The interior is quite small.
Water is self.
The lamp decoration, which looks like a mirror ball, definitely catches the eye… It only catches the eye.
I think they were trying to make use of the Japanese feel, but it's a pity that they made the room look smaller.
Even though it was close to 8 p.m., the cramped interior was full of customers.
Most of the customers were presumed to be coming from the surrounding area after work, and they seemed to have come casually.
The mothers seemed to be running it, and they were kind and efficient at the same time.
The donggyeong-dong menu can be broadly divided into udon and non-udon, but the most popular item on the menu is oden white rice.
It's not all over 5,000 won, so I wonder if it's not good for a recession like these days.
It's easy to eat lightly, and it's not burdensome to have a drink early in the morning.
Furthermore, unlike street pocha udon, which people are reluctant due to hygiene, it is reassuring.
It's like pickled daikon and pickled cucumbers.
At first, I thought it was pickled plums (nanasuke), but when I saw a protrusion on the shape or skin.
Kakuteki has a slightly sweet flavor, but it seems like they use a very sharp red pepper powder.
A sauce that is eaten as a dipping sauce for oden and tempura.
Same as the sauce in Gamjatang. A little bit of mustard in soy sauce.
Yubu udon 3,700
Dongbyeong-dong is characterized by udon noodles made in a casual way.
This udon has a similar visual appearance to feast noodles.
It doesn't have any special characteristics, but if you were to describe the thing called udon in other words
It can also be said that the menu did not have a big difference in the original flavor.
A basic form of udon based on bonito broth.
The noodles in the slurp were cooked well, and the amount was quite small.
I think it doesn't lag behind in price competition and is better in terms of taste than udon specialty stores or Japanese specialty stores.
I don't think Donggyeong-dong udon has a great flavor, but there's no place like it for the price.
Tempura udon 4,300
It contains two deep-fried shrimp and one large fish paste, and the overall flavor is similar to deep-fried udon.
Apparently, the base uses the same bonito broth, but the flavor of the soup is slightly different because the ingredients in it are different.
The eggs were also firm and well-boiled, and they were pretty yellow because they were quickly cooled in cold water and didn't produce iron sulfides.
When it comes to udon that costs 4,000 won, there's nothing wrong with it.
However, one pity is that the deep-fried shrimp batter, which has only two pieces, is too thick.
The size of the shrimp was also a small size that was not suitable for frying, and the tempura batter, which was much larger than shrimp, was not easy to eat.
Unbeknownst to me, I tried to think that it was an old-fashioned tempura, but I couldn't hide the regret.
I'd rather use a larger shrimp, reduce it to one and fry it deliciously instead.
I don't think I'll choose tempura udon again, and I wonder if I'll find a set meal or a different menu.
Unlike deep-fried shrimp, tempura powder was relatively tasty.
It also had some chewy flavor because you sprinkled it right before it became a serve,
The base of the dough seems to have been slightly present, but when it is added to the soup, it seems to be slightly purified and becomes better.
Overall, Dongbyeong-dong, which sells udon at a fairly low price, has a small interior, so I think I'll have to eat it right away for some reason.
If you sometimes need to cook a meal alone in nearby Myeongdong or Jongno, I think it would be a good idea to stop by.
Even if no one says anything, you'll be able to eat faster on your own.