Take a glance at Kumsan Noodle Factory's production facility and it’s easy to see that the restaurant takes its noodle making very seriously – the space where the fresh noodles are made daily is larger than the dining hall. Chef Jeong Chang-wook’s passion for noodles took him to Japan where he studied the art of noodle making. His spicy dandan noodles are topped with a generous mix of Sichuan peppercorns, chili powder, black vinegar and chili oil. For a little extra, diners can add a soft-boiled egg and some tongue-tingling mala sauce. It's open until the noodles sell out.