Goyang ramen restaurant, extra chashu and spicy sauce: Gyedan Ramen

Today I'm posting a recommendation for Gyedan Ramen, a ramen restaurant on Ilsan Bamlidan-gil.

I visited as part of a campaign, but this is genuinely my husband's go-to solo ramen spot since he loves ramen — so I'm writing this with real love haha 😍

Where is Gyedan Ramen Ilsan Main Branch, and what are the hours?

Gyedan Ramen Ilsan Main Branch is on the 1st floor at 10 Yulcheon-ro 7beon-gil, Ilsandong-gu, Goyang-si, Gyeonggi-do, on Ilsan Bamlidan-gil. Hours are Monday through Sunday, 11:00 to 21:00.

My husband, who often eats alone around Ilsan, stopped in because of the counter seats and discovered a genuinely delicious ramen spot — and he's kept coming back ever since!

Like most ramen shops, the place itself is on the smaller side, but since it specializes in ramen, turnover is fast — so even though there's a wait every time we visit, we get seated faster than expected. Love that!!

What the writer ordered: Gyedan Ramen and Motsu Ramen with extra chashu, plus tamago-bap

At Gyedan Ramen Ilsan Main Branch we ordered one Gyedan Ramen + extra charshu, one Motsu Ramen + extra charshu, and one tamago-bap. As you'd expect from a place that specializes in ramen, they don't clutter the menu with random dishes — ramen is the main focus, and I loved that.

When I ordered, I thought — wait, is there no spicy ramen option? So I asked the owner, and they said you can adjust the spice yourself with the sauce on the table. Honestly, I actually preferred that.

We set out the side dishes — pickled radish and kimchi — and the tamago-bap arrived first.

The tamago-bap, topped nicely with egg strips, can be eaten mixed as-is or poured into the ramen broth. But after one sip of the broth, I knew — this is definitely a broth you pour rice into. So I decided to save the tamago-bap for later~

True to a ramen shop with good turnover, our ramen came out fast — a lifesaver at the exact moment we were starving.

On the left, the basic Gyedan Ramen with extra charshu. On the right, Motsu Ramen with extra charshu.

What goes into Motsu Ramen: makchang (pork intestine)

Motsu Ramen includes makchang, and my husband — who loves makchang — always orders Motsu Ramen whenever we come to Gyedan Ramen.

The portion was pretty big, so I worried I might get tired of the broth or not finish it, but...

How good is the broth at Gyedan Ramen? The best ramen of the year

One sip of the Gyedan Ramen broth and I knew immediately: there was no way I couldn't finish this. Seriously, the broth had zero gamey smell and was rich without being greasy — no exaggeration, this was the best ramen broth I've had this year.

I've been to Japan twice this year alone. Counting every ramen I've eaten there and in Korea, today's Gyedan Ramen was the tastiest of them all.

Is extra chashu worth ordering at Gyedan Ramen?

The charshu was torched evenly, even the fatty parts, so it wasn't greasy — soft and delicious soaked in the broth, and the menma (fermented bamboo shoots) and bean sprouts were also generous, so it felt like great value for the price!

The meat was also thick and tender, so if you love meat, I'd recommend adding the extra charshu.

How the table spicy sauce changes the flavor

After tasting the Gyedan Ramen for a while, I tried adding the spicy sauce too.

Before adding the sauce, the broth's rich, savory depth and the pepper aroma and flavor at the finish let me really taste the ramen broth's complexity.

After adding the spicy sauce, that depth and aroma mellowed out a bit, but the spiciness made it addictive.

I spent a while taking photos and videos, so the ramen sat for quite a bit — but even then, the noodles stayed springy and didn't go soft.

Tamago-bap: mix it, or pour it into the ramen broth?

As I neared the end of the ramen, I debated whether to mix the tamago-bap on its own or pour it into the leftover broth — but the broth was so rich and delicious that...

I decided to pour it in, done deal!! To show how serious I am — this was the first time I've ever poured rice into ramen broth at a ramen shop.

It was so delicious that I scraped the bowl clean to the very last bite — and I immediately understood why this is a place people line up and wait for on Bamlidan-gil.