옛날 손짜장 is a place in Jamsil, near Sukchon lake. Jjajang-myeon is a Korean Chinese noodle that originated probably from Incheon, one of the biggest ports in Korea and currently the cite of the international airport.
They make the noodle with their hand, not machine. Therefore the noodle is a little thicker and rather inconsistent in thickness, but it creates a different texture some dislike and some love.
Dan moo ji(단무지: pickeled asian radish), onion and kimchi is self-service. I think this is nice; my family, who love kimchi, can eat as much as we want and those who do not eat kimchi very much don't get to waste it. The kimchi is hardly fermented, not marinated as a whole cabbage but marinated after it was sliced, a fresher taste. This type of kimchi, geot jeol i(겉절이) is common in many places because of its easiness and efficiency.
So here it is. I may later post the more typical type of jjajang-myeon, usually delivered from Korean American restaurants. This type, old style, has more onion, usually sliced big, and the density of the sauce is usually lighter and the noodle thicker. I liked it. It is 4,500KRW (approx 5USD) for regular size and 5,500KRW (approx 6USD) for extra big, and I am pretty sure men might want to order the latter. It is a little expensive compared to other places and typical jjajang-myeon(it is generally a cheaper kind of food, convinient for snack or a quick meal). I think it is worth a visit once in a while; it also has other 'Korean' noodle and rice dish, though this is their specialty that gave the name of the place.*Recent Currency: 1USD is around 930-940KRW.
