Yeokjeon Udon 0410 Hwajeong Station Branch

A classic Korean-style udon featuring thick wheat noodles in a savory soy-based broth. Topped with fried tempura bits, green onions, and seaweed. A warm, comforting, and simple meal.

Udon noodles served in a broth infused with spicy and sour kimchi. The kimchi adds a refreshing kick and crunchy texture to the chewy noodles. Best enjoyed hot.

Standard udon topped with a generous portion of fish cakes (odeng). The fish cakes absorb the savory broth, making them soft and flavorful. Popular street-style comfort food.

A spicy version of the classic udon soup. The broth is seasoned with red chili powder or paste for a sharp, fiery flavor. Recommended for those who enjoy heat.

Udon served with a large disc of mixed vegetable tempura (kakiage). The crispy tempura soaks up the broth, adding richness and oiliness to the soup. Eat the tempura quickly for crunch or let it soften.

Udon noodles topped with a large, crispy shrimp tempura. The combination of the savory broth and the fried shrimp is a classic pairing. The shrimp adds a savory sweetness.

Udon served with deep-fried fish cake skewers. The fried fish cake has a chewier texture compared to boiled ones and adds a savory richness to the clear broth.

Cold buckwheat noodles served in a chilled, savory soy-based broth with grated radish and wasabi. Refreshing and light, perfect for hot weather. Mix the radish and wasabi into the broth before eating.

Udon topped with marinated beef bulgogi. The sweet and savory meat juices blend with the soup, creating a rich and hearty flavor profile. A substantial meal for meat lovers.

Cold buckwheat noodles topped with spicy seasoned pollack (kodari). The chewy texture of the semi-dried fish complements the soft noodles. Sweet, spicy, and savory.

A rice bowl topped with stir-fried beef and kimchi. The combination offers a balance of savory meat and spicy-sour kimchi flavors. Mix everything together before eating.

A rice bowl topped with a breaded pork cutlet (tonkatsu), simmered in a savory sauce with onions and egg. A filling and popular meal. The cutlet is savory and slightly softened by the sauce.

A mini-sized rice bowl topped with pieces of fried chicken and mayonnaise sauce. Savory and creamy. A great side dish to accompany noodles.

A small rice bowl topped with salted pollack roe (myeongnan), seaweed, and sesame oil. Salty, savory, and rich in umami. Intended to be eaten as a side dish with noodles.

Deep-fried vegetable medley (kakiage), usually containing onions, carrots, and sweet potatoes. Crispy and sweet. Can be eaten alone or dipped into udon broth.

Deep-fried fish cake. It has a golden-brown exterior and a chewy, savory interior. A popular snack or topping.

A single piece of deep-fried shrimp tempura. Crispy batter on the outside with tender shrimp inside.

An additional portion of fish cake. Typically added to udon for extra volume and texture.

A deep-fried rice ball topped with dancing bonito flakes (katsuobushi) and sauce. Crispy on the outside, soft rice inside, with a smoky, savory flavor from the topping.

A spicy deep-fried rice ball. The rice is seasoned with spicy ingredients before being fried, giving it a crispy texture and a lingering heat.

Small fried dumplings tossed in a very spicy sauce. Crispy skin with a savory filling, coated in a fiery red glaze. A great side dish for spice lovers.