Wonju udon shop, mori soba and fish cake udon: Haengbokhan Udong

Location and hours of Haengbokhan Udong Gage Dangwan Branch

Haengbokhan Udong Gage Dangwan Branch is an udon and tonkatsu restaurant at 364 Danguro, 1st floor, Wonju-si, Gangwon-do. On Monday, Wednesday, Thursday and Friday it's open from 11:00 to 4:30am the next day, with a break from 15:00 to 16:00 and last order at 04:00. On Tuesday it runs from 18:00 to 4:30am the next day, and on Saturday and Sunday from 11:00 to 4:30am the next day.

The menu board and what we ordered

Here's the menu board! There's a great variety to choose from!

We ordered fish cake udon (₩9,000), old-style tonkatsu (₩10,900), and mori soba (₩8,500).

What's the vibe like at dinnertime?

The moment we walked in, it was already buzzing with dinner customers. There were so many people it was hard to find an empty seat, which really showed how popular this place is — clearly a go-to spot at mealtimes.

The whole restaurant had that cozy warmth you'd find at a Japanese udon specialty shop.

The wood-tone interior blended nicely with the soft lighting to create a relaxed atmosphere — cozy yet clean, which helped me focus on the meal.

Even amid the lively crowd, it never felt cramped or chaotic — a comfortable space whether you're dining solo, with friends, or with family. Between the good food and the feeling of being at an actual udon shop in Japan, my anticipation was building before the meal even started.

Basic side dishes come with the meal, and for extras you can help yourself at the self-serve corner.

Fish cake udon (₩9,000) — how was the broth?

The fish cake udon finally arrived! Just the sight of the steam rising off it made my mouth water.

The bowl was piled high with noodles, looking like a seriously filling meal, and generous chunks of fish cake made it even more appetizing.

The broth looked clear and clean, but one spoonful revealed the deep, rich umami drawn out from the fish cake — a refreshing broth you can't stop sipping.

The udon noodles had a springy, chewy texture that got more satisfying with every bite, and the soft fish cake, soaked in broth, delivered a nutty, savory flavor that filled the mouth.

Eating the hot broth, chewy noodles, and soft fish cake together warmed me from the inside out — a hearty bowl without feeling too heavy.

There's also chili powder on the table, so you can sprinkle some in to taste~

Old-style tonkatsu (₩10,900) — the size and setup of the giant pork cutlet

The old-style tonkatsu finally arrived! From the huge portion that filled the whole plate, the name "giant pork cutlet" really fit.

The cutlet was freshly fried, with a golden-brown crust that looked so appetizing, and the crispy top was drizzled generously with old-style tonkatsu sauce — my mouth was watering just looking at it.

There's also a hearty portion of cabbage, corn salad, and jalapeños.

Rice comes with it too!

Cutting into it, the meat was thick and the juices were still moist, so I got a tender texture without any dryness. The crispy crust and the soft, juicy meat worked together beautifully, and the sweet, savory old-style tonkatsu sauce brought back memories of eating Western-style cutlets as a kid. The portion was really generous, more than enough for a satisfying meal, and it was a satisfying giant pork cutlet that fully captured the charm of that crispy, nostalgic old-style tonkatsu.

Two dishes for under ₩20,000

We ordered both fish cake udon and old-style tonkatsu, and together they still came in under ₩20,000. Considering today's dining prices, this felt like a genuinely affordable way to eat, and with the generous portions and hearty setup, the value was really impressive. It's a comfortable spot to visit alone, and also great for two people wanting to try a variety of dishes — a place where the taste, portion, and price all line up, the very definition of a good-value restaurant.

Mori soba (₩8,500) — the amount of buckwheat noodles and the broth

The mori soba finally arrived! The first thing that surprised me was just how generous the portion of noodles was.

The springy buckwheat noodles were piled high, enough to make for a filling meal all on its own.

The cold bonito flake broth that came with it had a subtle umami and deep flavor, and being served chilled, it had a refreshing way of cleansing the palate.

Dipping the buckwheat noodles generously into the broth, the chewy noodles and the cool broth worked together perfectly, giving a clean, light flavor with every bite. It's great to enjoy on a hot day without feeling heavy, and it has a completely different charm from the hot udon. Delicious Wonju udon!!