Ramen restaurant in Goyang for tamago rice pairings: Gyedan Ramen

A Visit to Gyedan Ramen in Bamridan-gil and Parking

While looking for a great ramen spot in Ilsan, I headed to Gyedan Ramen Ilsan Main Branch in Bamridan-gil.

I visited with high expectations after hearing that its signature is a rich broth simmered for a long time with pork bones and chicken.

If it’s your first time, you might pass through the alley and wonder, “Is this the right place?” haha. There is parking in front of and beside the restaurant, but there really are not many spaces. If it is full, it is best to use a nearby public parking lot. Cars are common around Bamridan-gil, so I recommend arriving a little early.

Tonkotsu Broth Simmered for More Than 14 Hours

Gyedan Ramen is a restaurant specializing in tonkotsu ramen (pork-bone ramen).

Its broth is said to be simmered for more than 14 hours with pork bones and chicken.

The restaurant explains that, rather than the intense, salty style found in Japan, the broth is made milder for Korean tastes. Maybe that is why it felt like ramen I could enjoy comfortably.

Counter Seats and Tablet Ordering for a Comfortable Solo Meal

Inside, it had the clean, tidy atmosphere of a Japanese ramen shop.

Rather than flashy decor, it was designed as a space where you can focus on a bowl of ramen.

Counter seats and table seats are both available, so solo diners should be able to sit comfortably too. Ordering is done directly on the tablet installed at each table, which made it easy.

Ordering Gyedan Ramen, Motsu Ramen, and Tamago Rice

That day, I ordered Gyedan Ramen, Motsu Ramen, and tamago rice. I chose the standard broth richness for both ramen dishes.

Gyedan Ramen is the classic tonkotsu ramen style, while Motsu Ramen comes topped with fried makchang (pork intestine).

You can think of tamago rice as a side dish with a generous mound of shredded egg omelet over rice.

Dipping Tamago Rice into the Rich Broth

I started by taking a spoonful of the broth. Since I had ordered it rich, the first taste immediately had a deep, weighty savoriness. Unlike the lighter broth of typical ramen, it had depth but went down smoothly.

The makchang on the Motsu Ramen was crisp on the outside, with a nutty flavor that came through as I chewed, so it paired really well with the broth. The tamago rice was full of the savory richness of egg. It was delicious on its own, but lightly soaking it in the ramen broth made for a combination I kept reaching for without it feeling heavy.

Changing Up the Broth with Spicy House Sauce

I also added a little of the spicy house sauce on the table,

and it gave the broth a completely different appeal from the original.

Being able to adjust it to your taste was a nice touch.

If you enjoy rich broth, I think you will be very satisfied here. It would also fit nicely into an Ilsan food tour. Still, I would say the only downside is that the parking space is not very generous.