Tonkotsu ramen in Goyang: Gyedan Ramen Ilsan Main Branch

On one of those days when I was especially craving a proper bowl of tonkotsu ramen in Ilsan! This time, I visited Gyedan Ramen Ilsan Main Branch (계단라멘 일산본점), a popular ramen spot in Ilsan. I had been curious because so many people come here that there can be a wait, and after trying it myself, I understood the appeal—from the rich yet not burdensome broth to the thick chashu. Let me tell you about our delicious Gyedan Ramen, motsu ramen, and tamago rice!

A popular ramen spot in Ilsan: Gyedan Ramen Ilsan Main Branch

Gyedan Ramen specializes in tonkotsu ramen made by simmering pork bones and chicken in-house for more than 14 hours. Rather than copying the intense, deeply salty character of ramen in Japan exactly, it is said to be a milder style made more comfortable for Korean palates. So it retains tonkotsu's deep, nutty flavor while making the broth easy to keep spooning up. The restaurant has all the atmosphere of a tiny ramen shop tucked into a Japanese alley! Japanese noren curtains, posters, sake and beer bottles, and soft lighting make it fun to look around. There are also seats facing the open kitchen, so it looked easy enough to enjoy a solo meal without feeling awkward.

How does the waitlist work?

As you would expect from a popular spot with a wait, it uses the Catchtable waiting system. If the restaurant is full, register on-site and be sure to check your KakaoTalk entry notification! Remote queueing is also available, which makes the wait feel less daunting. Even though we arrived before 8 PM, there were three groups ahead of us.

The compact interior had such a lovely Japanese feel. Warm lighting, Japanese posters and little decorations, plus noren curtains, made it feel as though we had stepped into a small local ramen shop in Japan—the atmosphere alone already said great restaurant.

Menu and ordering

You can order and pay comfortably from your table! You can choose the standard Gyedan Ramen, the rich version, or motsu ramen, and there are plenty of sides too, including tamago rice and chashu rice bowls. Draft beer, highballs, and melon soda are also available, so it is nice for adding a drink to suit your taste.

Kimchi, danmuji (pickled radish), and a spicy house sauce are set out at the table so you can add them as you like. Start by enjoying the broth as it is, then stir in the spicy sauce for a sharp karai ramen-style change of pace. It sounds like a good way to enjoy several flavors from one bowl.

Gyedan Ramen says you can enjoy three charms in all: the original ramen as served, the version with its spicy house sauce, and finally the version with rice mixed into the remaining broth. Save some of that rich tonkotsu broth and add rice for a truly satisfying finish!

We ended up finishing every last drop of broth, too. The empty bowls were the clearest proof of how good it was that day, haha. Takeout and delivery are available, but they come uncooked. At home, you heat the broth, cook the noodles separately, then add bean sprouts and toppings, which sounded good because it helps keep the noodles from going soggy as they would if prepared in advance.

Gyedan Ramen and motsu ramen arrive!

The moment the table filled up, all eyes went straight to the visuals! The creamy, rich tonkotsu broth comes loaded with bright green scallions, wood ear mushrooms, bean sprouts, egg, and chashu.

Gyedan Ramen broth and thick chashu

I started with a sip of the broth, and after all that time simmering pork bones and chicken, it was rich and nutty. But I liked that it was not as salty or heavy as I had expected. It had plenty of concentrated umami, yet the finish was relatively smooth, so I kept reaching for the spoon. The thin noodles held onto the broth beautifully and were easy to slurp, while crisp bean sprouts and pleasantly chewy wood ear mushrooms added lots of texture.

Especially the chashu! When I lifted a large, thick slice with my chopsticks, its presence was incredible. There was a gentle charred aroma, and the tender meat and moist fat worked beautifully together. It was delicious with the noodles, and soaking it in the broth made for another treat. I dipped mine in the spicy sauce, which was also fantastic.

If you love beef intestine, motsu ramen is a must

The motsu ramen we ordered alongside it adds the appeal of gopchang (beef intestine) to Gyedan Ramen! It includes plump, curled pieces of intestine, and one bite brings out their distinctive savory richness. Rich tonkotsu broth with beef intestine might sound heavy, but the combination was better balanced than I expected.

The more you chew, the more the nutty flavor of the beef intestine melds with the broth, giving it a different appeal from Gyedan Ramen. If you usually enjoy rich, savory flavors like gopchang or daechang (beef large intestine), I recommend the motsu ramen!

Tamago rice, a perfect ramen match

Ramen alone did not feel like quite enough, so we also ordered tamago rice. The rice was generously covered in fluffy yellow shredded egg, then topped with meat, scallions, and crushed seaweed, and it looked appetizing from the start. Mix it all together and the egg's soft flavor blends with the meat's umami—it was perfect for eating between bites of ramen.

First, pop! The bouncy soft-boiled egg. Its yolk was moist, the tonkotsu broth rich and nutty~ and as I picked up even the wood ear mushrooms, there was no chance for my spoon to stop. Before I knew it, there were only empty bowls sitting there after we had finished every last drop of broth!! Haha.

Gyedan Ramen Ilsan Main Branch was delicious: its deeply flavored broth is carefully simmered for more than 14 hours, yet it is not excessively salty or overwhelming. The three-dish combination was satisfying too—Gyedan Ramen for experiencing the appeal of the basics properly, motsu ramen for an even deeper flavor with savory beef intestine, and tamago rice as a lovely side. On a day when you crave rich tonkotsu ramen in Ilsan, this is a ramen spot worth remembering for anything from a solo meal to a date meal.