Da Rae Won Restaurant

Operating since 2002, this kitchen approaches its Chinese specialties with specific technique. The noodles achieve their chew through dough pounded on a cutting board without baking soda. Rather than relying on greasy chicken wings, the kitchen brews its signature jjamppong soup with vegetables and a special broth base. That same lightness extends to the kkanpunggi, a spicy garlic fried chicken prepared with minimal batter for a crisp finish, served alongside lollipop chicken and generous portions of fried rice.