Ilsan ramen restaurant, mild tonkotsu for first-timers: Gyedan Ramen

I've lived in Ilsan a long time and walk Bamlidan-gil often, but somehow Gyedan Ramen had never caught my eye.

One day I asked my son if he knew Gyedan Ramen, and it turned out he'd already been a few times. He said it was pretty famous and pretty good, and suggested we go together, so we headed there for lunch.

I usually avoid Japanese-style ramen because I worry about that distinct pork-bone broth smell. But since my son recommended it as a Bamlidan-gil favorite, I decided to trust him and finally give it a proper try.

What is the space and seating like at Gyedan Ramen Ilsan Main Branch?

The shop wasn't big, but it was decorated in a cute, cozy way. There's a bar counter on one side and regular tables in the center.

The layout works well either way — the bar counter is comfortable for solo diners, and the regular tables suit groups.

When we went in at lunchtime it wasn't too crowded, but new customers kept streaming in while we ate. There were guides posted for first-timers on how to enjoy the ramen, so it was easy to figure out.

The owner came over and asked directly how strong we wanted the broth. I went with a medium, mild broth since anything too intense felt daunting, while my son chose the rich version. I liked that even the same dish lets you pick the strength to match your taste.

Gyedan Ramen vs Motsu Ramen: what is the difference?

That day at Gyedan Ramen Ilsan Main Branch we ordered Gyedan Ramen, Motsu Ramen, and Tamago-bap. Motsu Ramen is basically Gyedan Ramen with fried makchang (grilled beef intestine) added on top.

My son's Motsu Ramen came piled high with shredded wood ear mushrooms, chopped green onion, flame-seared chashu (braised pork belly), seasoned egg, and generous fried makchang. With so many toppings, it looked delicious the moment it landed on the table.

My Gyedan Ramen was the base version — same as Motsu Ramen but without the fried makchang. The thinly shredded wood ear mushrooms were crunchy and chewy, and the chashu had a subtle smoky flavor. The egg wasn't a plain boiled egg either — it was seasoned salty like jangjorim (soy-braised beef), which paired really well with the broth.

Is the tonkotsu broth mild and free of pork smell?

Gyedan Ramen specializes in tonkotsu ramen, simmering pork bones and chicken for over 14 hours in-house. Rather than the intense, salty punch of broth you'd get in Japan, theirs is tuned milder for Korean palates.

I'd worried about that distinctive pork-bone smell, but once I actually tasted it, there was no funky note at all. The medium broth I picked had real depth without being overly salty or sharp, so it never felt intimidating for my first tonkotsu experience.

It did feel a bit oily, though not in an off-putting, greasy way. A side of tangy kimchi cut right through it and refreshed my palate, and it paired well with the thin noodles too.

How does the fried makchang in the Motsu Ramen taste?

The fried makchang on the Motsu Ramen was crispy outside and chewy inside. My son offered me a bite, and it was way more savory than I expected.

Putting makchang in ramen felt like an odd combination at first, but once I tried it, it actually worked really well with the broth.

In the end, my son and I traded — my chashu for his fried makchang. He'd ordered the Motsu Ramen, but I think I ended up liking the fried makchang even more than he did.

Three ways to eat the Gyedan Ramen bowl

The shop had a guide posted showing three ways to enjoy the ramen.

• Enjoy the original flavor with the broth as it first arrives
• After a while, stir in the spicy sauce to switch it up into something hot and fiery
• Finish it off hearty by mixing rice into the leftover broth

I skipped the spicy sauce, but I ate it plain at first and then later mixed my tamago-bap into the leftover broth. It was fun getting to change the flavor mid-bowl depending on my mood.

Tamago-bap (egg rice): worth ordering for rice lovers?

Tamago-bap is rice topped with a towering mountain of finely shredded egg omelet strips. I usually prefer rice over noodles, so I was happy to see it on the menu.

The yellow egg strips looked so pretty, and the portion was generous enough to look appetizing just sitting there.

I ate the tamago-bap on its own at first, then mixed it into the leftover ramen broth. The rice and broth came together really well, making the meal feel even more filling.

My son cleared his entire bowl of ramen in no time and finished all his tamago-bap too. Watching him eat, I finally understood why he'd recommended this place to me.

Next visit: Motsu Ramen with milk tea

What stuck with me most from this visit to Gyedan Ramen Ilsan Main Branch was the crispy, savory fried makchang. It's a combination you don't easily find at other ramen shops, which made it feel especially unique.

That said, the broth does carry some oiliness, so it might feel a bit heavy for anyone who prefers lighter food or finds rich broths hard to handle.

If you're exploring Bamlidan-gil and want to try something different from your usual order, this place is worth a visit. It's an Ilsan ramen restaurant that delivers a richness instant noodles simply can't match, and it made for a solid, filling lunch with my son.

The menu also had a milk tea cold-brewed over 10 hours. I thought about ordering it to cleanse my palate after the meal but ended up leaving without it — and now that I'm home, I'm curious what it would have tasted like.

This time I went with the basic Gyedan Ramen, but next visit I want to try the Motsu Ramen with fried makchang, along with that milk tea.

Gyedan Ramen Ilsan Main Branch: location, hours and parking

• Address: 경기도 고양시 일산동구 율천로7번길 10 1층 (10 Yulcheon-ro 7beon-gil, Ilsandong-gu, Goyang, Gyeonggi, South Korea)
• Hours: Daily 11:00–21:00
• Last order: 20:30
• Break time: None
• Parking: Limited dedicated parking; check ahead before visiting