Menga Gotoku

I've been to many places in Korea, but I can say with confidence that it's much better than the Hongdae Shinchon ramen house. I think it's the best taste in Japan in my country :) 3 ligaments are always delicious every time I go 2 There are many times when I eat dogs :) If you like ramen or want to eat it, I highly recommend it. It's a homemade noodle, so it's good to eat it. And chashu is delicious enough to eat with rice.) And donkotsu is also served with shoyu, so I'm not really impressed with it, so it's good for beginners or strangers :) And it's very friendly, has a good store atmosphere, and you don't care if you are alone.

It is open until 20:00, so it is the result obtained by taking a taxi from a nearby station after work. Business hours are the minimum commitment to customers.

I went here because the tsukemen was delicious, and it didn't disappoint! I ordered a large amount and ate it, but when I came to my senses, I ate it all. It was a satisfying meal! If you are visiting, please note that the store is small and there are few seats.

This is a ramen restaurant located on the outskirts of Bucheon. There are 4 types of menu: Tsukemen, Maze Soba, Tonkotsu Ramen, and Chashumen. This restaurant is famous for tsukemen, and since it is the closest place to the outermost part of Bucheon, it is also in Seoul. It is located in a place that feels quite remote. Business hours are 12-15 for lunch and 17-20 for dinner, and there are occasions when there are irregular holidays. There are days when the business closes early, so before visiting, check through Instagram before visiting. I recommend it. It was around 13:00 when I visited, and even though it was a remote place on a weekday, there was about a team waiting. I waited awhile. Ordering is a method of placing an order through a kiosk, and it is a model that supports both card and Samsung Pay. The inside of the store is in the form of a 7-seat teapot, and the owner and wife solve both cooking and serving. It's a shape that is often seen in Korean-style ramen restaurants that are long vertically, but there was no point that it felt uncomfortable because it was narrow. There is no separate toilet inside, and we have not been able to confirm whether an external toilet is available. Pickled radish is the only side dish provided at Dachi, and seasonings include shichimi/kelp vinegar/Gaban pepper and a mini kettle for warisp. Beverages/alcoholic beverages sold are Pepsi/Chilsung Cider/Terra. You have to take your own water from the water purifier, so if you are seated far away from the water purifier, we recommend that you bring water before the menu appears. The menu I ordered was Tsukemen L, and my party also ordered the same menu, but it seems that it took a little time to wait even after we were seated because we had to make a new one after solving all the previous orders. The menu is the same as regular tsukemen, with a bowl of noodles and a bowl of hot tsuke-jiru served separately, but we do not provide separate trays, so we need to be careful when receiving tsuke-jiru. In some cases, the owner himself It seems that there are times when you put it down. Noodles are first made at the price of self-made noodles using a separate noodle making machine in the space in front of the store. It's a medium thick and chewy medium. There are places where the noodles are mixed with separate grains or finesse is applied to the thickness, but this is the common medium that comes to mind when thinking of tsukemen. And tsuke-jiru is a typical seafood flavored tsuke-jiru, not the tonkotsu flavor of a famous tsukemen restaurant in Yeonnam-dong, but the density of the tsuke-jiru is huge. Korean tsukemen establishments tend to have tsuke-jiru that is close to a thin soup, whether it is tailored to the customer or compromised for business. However, the tsukejiru here goes beyond the crunchiness and shows a dense enough to feel viscous. Because of this, when you dip the noodles in a different amount of tsuke-jiru, you can inhale it together and enjoy the rich, rich seafood flavor of tsuke-jiru. Because the taste of tsukejiru is basically quite spicy, it leaves a spicy aftertaste rather than the fishy smell characteristic of seafood, showing the taste of the finish that Koreans will like very much. The waris soup, which was provided with a slightly assortment-like look at other tsukemen restaurants, was too thick here, so I thought it might be a must. If you really like it, please note that you can mix it with rice as it is provided upon request. This intense tsukejiru also shows some disappointments. First, if you add shichimi, pepper, or kelp vinegar in the middle, it will cover the taste of tsukejiru, so it is a feeling of change for those who enjoy various taste changes while eating This is rather light. Also, since the tsukejiru has a very high viscosity, it mixes with the noodles a lot when eaten and runs out quickly, so the remaining tsukejiru cools down quickly. It was also a bit disappointing that the quality of the garnishes was boring. In addition to kelp vinegar, it would be even better if seasonings that could add acidity or actively change the taste were provided. Although the location is out of town, it is not difficult to visit by car or public transportation, and there were no complaints about the price as the menu prices were set at a lower price than in Seoul. However, if you visit on the weekend and the wait is long, it may be inconvenient because there is no consideration for waiting in front of the store. For those who like tsukemen, it is definitely a place to visit at least once. Especially for those who prefer seafood flavored tsukemen, after visiting this place, I think that the level of tsukemen is so high that you won't think of other tsukemen restaurants. +Be careful with a mask or clothes, as the soup may splash a little sticky when you eat it due to its strong viscosity.

There are only 6 or 7 seats, so I went around 12:00 and there was a wait. After waiting for about 20 minutes, I ate the tsuge ramen I ordered. It was delicious because I dipped the plump noodles in a thick sauce.

Wow, I also ate tsukemen often in Japan, and this is the taste I ate in Japan. I ran for 30 minutes from Mapo to taste this. This is a really steamed restaurant. Tsukemen is an art~^ㅡ*

Your blog posts are highly praised. To be honest, I don't know Compared to Isshoni in Bucheon, I think Isshoni can give a higher rating. The consistency of the broth is steamed, but the flavor is less steamy. source Instagram: Spicy Kim_Region

I was on a business trip nearby and it came up when I searched for it. As I am a tsukemen fanatic, I decided to go right away. I went on a weekday and there is a wait right away when they open. There are 7 seats inside. I went about 20 minutes before the opening time, but if the situation arises, it seems that the store opens earlier than the opening time. If you have time, it would be a good idea to go a little earlier than the opening time. To say that Tsukejiru is very sticky, it sticks very well to the noodles and you can feel the taste. It is a tsukejiru with a lot of katsuobushi added to the miso-based pork broth, and the saltiness is just right. It felt a little bit disappointing. I like the thicker side, so this is a bit disappointing. Overall, the taste is not inferior to those of famous tsukemen restaurants in Seoul. If there was a store like this in my neighborhood, I would go there often.