Goyang ramen restaurant, torch-seared makchang topping: Gyedan

Here's an honest rundown of what Gyedan Ramen, a Bamlidan-gil ramen restaurant in Goyang, is really like. Off we go~💨

How long is the wait at Gyedan Ramen, and where can you park?

I heard Gyedan Ramen Ilsan Main Branch has a constant wait every single day, so I came fully prepared before even leaving home. Just showing up and waiting outside the door wasn't going to cut it! As with most Bamlidan-gil restaurants, the parking situation is pretty tough too. (Know that going in!)

• Location: 25-6 Ilsan-ro 380beon-gil, Ilsandong-gu, Goyang-si, Gyeonggi-do (near Exit 1 of Pungsan Station / on Bamlidan-gil)
• Hours: Daily 11:00–21:00 (last order 20:30)
• Waiting: Remote queuing available through the CatchTable app
• Parking: Store parking is limited (street parking or Jeongbalsan Park public lot recommended)

Inside Gyedan Ramen: an interior that feels like Japan

When I arrived, of course it was fully booked. The wood-toned interior felt cozy, with Japanese-style props scattered around. Honestly, I only ended up here because of my friend — a self-proclaimed (and widely acknowledged) 'ramen maniac' who wouldn't stop bragging about this being their regular spot. I couldn't resist finding out for myself just how good it really was.

Ordering motsu ramen, gyedan ramen and tamago-bap

Half broth, half toppings. The generous portions made the bowls feel heavy in hand. Honestly❗️I didn't even want to take photos.😱 I just wanted to start slurping right away~ hahaha (can you really resist this visual???)

🍜 Motsu ramen: torch-seared makchang piled on top

First up was the motsu ramen I'd been looking forward to. True to its name, it's piled high with pork makchang (grilled pork intestine) on one side of the bowl for a striking visual. Honestly, at first I wondered — would makchang even work here? Would it be chewy or smell off? (Was I the only one who doubted it???lol) But the moment I put a broth-soaked piece of makchang in my mouth, all doubt disappeared. Torch-seared on the outside for a subtle smoky flavor, with that 'crispy outside, chewy inside' texture that gets better the more you chew. I immediately regretted ever doubting it.

However they managed to cut the greasiness and gaminess, only the savory flavor remained, clean and clear. Add in the thin, firm hosomen-style noodles and the crunchy wood ear mushroom strips, and grabbing it all together in one bite is an absolute textural playground.

The broth is a pork bone broth (tonkotsu-style), incredibly rich and savory too. (And you can even ask for the broth richness to be adjusted when ordering!) Despite how heavy the broth is, it's not greasy at all — the umami just clings to your palate, and I understood right away why everyone ranks this as the top Bamlidan-gil restaurant. (My partner was so absorbed in eating that we barely spoke through the whole meal.)

🥩 Gyedan ramen: the chashu classic done right

A bit lighter and more classic in appeal than the motsu ramen. This is the basic menu item, topped mainly with a large piece of chashu (braised pork). The chashu was thick enough to feel weighty when picked up with chopsticks, yet tender, giving off that distinct sweet meat flavor. Without any flashy toppings, just the base broth, noodles, and chashu together already deliver an excellent performance. When the fundamentals are this solid, you really can't go wrong with anything you order.

When should you add Gyedan Ramen's secret spicy sauce?

[Tip for enjoying it 200% more] Don't ever skip the 'secret spicy sauce' sitting on every table!

At first, I'd recommend fully enjoying the deep, milky, savory flavor of the original pork bone broth as it is. Then, once you're about halfway through the ramen, stir in about half a spoon to a full spoon of the red sauce, to taste. That once-heavy broth instantly transforms into a spicy, clean 'karai ramen' with a sharp kick. Just as the rich meat broth might start to feel a little much toward the end, this red sauce steps in and resets your palate, making sure you scrape the bowl clean down to the last drop, no fatigue at all.

For zero extra won, you get to enjoy two completely different styles of ramen from a single bowl — so definitely try adding the red sauce once you're halfway through!

🍚 Tamago-bap (egg rice): the carb you can't skip

Fluffy rice topped with a generous mound of thinly shredded egg and sweetly stir-fried ground pork.

It's savory and delicious on its own, but dipping the rice lightly into the rich ramen broth sends the umami through the roof. Definitely remember this combo and put it into practice.

Was the wait at Gyedan Ramen worth it?

I only put my chopsticks down once I'd scraped the bowl clean, as far as my stomach would allow. This one photo of the empty bowl says everything about how satisfied I was today.

There's an old saying that famous places are all hype and no substance, but this place was the exception. It was clear my friend's praise was no exaggeration. Do visit Gyedan Ramen, the Bamlidan-gil restaurant where chewy, savory makchang and deep broth strike the perfect balance. You'll walk away with a satisfying meal that makes the hour-long wait feel completely worth it.