Butanchu

You’re probably going to have to wait in line here, as this place in Hongdae’s has quite a number of fans. Just make sure you get through the crowd and get your name on the wait list, or you might be pointlessly waiting outside. Also, place your order before you get seated. The restaurant is rather small, with only 6 tables that can hold about 4 people max. There isn’t anything very Japanese about the place other than the occasional expression of ‘irasshaimase!’ coming from the staff. As for the menu, there are 4 types of broth (with 4 levels of saltiness), 3 types of noodles (most people prefer the second choice: chiji ramen) and 3 types of toppings (garlic, sprouts and scallions). A variety of side dishes from gyoza to donburi can be added at 2,500 won. At the moment you're served with your bowl of choice, you feel a little disturbed from the quite noticeable smell of pork bone stock broth. But as you keep slurping, you'll begin to taste the depth in the broth, with all the little bone stock pieces floating about. The ‘normal’ saltiness level of the broth was just a tad bit bland, but the two thin pieces of chashu (marinated braised pork belly) and half egg slightly made up for it. Once you are done slurping up all the noodles, you will probably have around 3 spoons of the broth, as most people find it too difficult to finish.