The Culinary Magic of Udon Caden in Hapjeong by Chef Jung Ho-young

In the vibrant streets of Hapjeong, Seoul, a daily culinary pilgrimage takes place. Crowds gather not just for a meal, but to experience the craftsmanship of Chef Jung Ho-young, a beloved star of the hit TV show Chef & My Fridge (냉장고를 부탁해).

His establishment, Udon Caden, has transcended its celebrity association to become a certified gastronomic landmark, proudly wearing the "Blue Ribbon" badge—Korea's answer to the Michelin Guide. Stepping inside, you are immediately transported from Seoul to a warm, wooden noodle house in Kyoto. The energy is palpable, with an open kitchen allowing diners to witness the theatrical rhythm of chefs creating arguably the finest udon in the city.

The Art of the Texture

The true philosophy of Udon Caden lies in the noodle itself. Unlike the soft, instant varieties many are used to, the noodles here are a revelation. They are celebrated for being incredibly elastic, chewy, and smooth—a texture Koreans affectionately describe as taeng-geul taeng-geul.

Served in bowls so massive they are often compared to washbasins, the portions are visually stunning. Yet, the chef’s generosity knows no bounds; guests ordering a single portion can request free noodle refills up to three times, ensuring no one leaves unsatisfied.

A Symphony in a Bowl: Must-Try Menu Items

The Dance of Cold Noodles (Bukkake Udon)

To truly understand the mastery of the dough, you must try the Cold Udon. Without hot broth to soften them, the noodles maintain a firm, satisfying bite.

• Toriten Bukkake Udon: A masterpiece of contrast featuring cool, slick noodles topped with hot, crispy fried chicken that bursts with savory juices.

• Ikkaten & Ebiten Udon: Seafood lovers can choose between tender, golden-fried squid (Ikkaten) or a majestic king prawn (Ebiten) for the perfect crunch.

The Comfort of Warmth (Hot Udon)

On a chilly day, nothing rivals the soul-soothing depth of their hot broths.

• Asari (Clam) Udon: A clear standout, this bowl is brimming with fresh short-neck clams, offering a clean, ocean-scented broth that feels medicinal in its comfort.

• Kitsune Udon: Features a massive sheet of seasoned fried tofu that acts as a sponge, releasing a burst of sweet, soy-based umami with every bite.

• Tempura Udon: Served with a side of assorted shrimp and vegetable fritters to keep them crispy while you dip them at your own pace.

The Perfect Accompaniments No meal here is complete without the sides. The Mentaiko (Pollack Roe) Onigiri is a triangular pocket of joy, its salty richness balancing the mild broth. For a textural adventure, order the Kakiage, a massive, crispy onion and vegetable fritter, or the creamy, addictive Ebi Mayo.

Tips for a Smooth Visit

Because Udon Caden is a destination in itself, waiting lines are common. To ensure the smoothest entry, keep these tips in mind:

• The "Open Run": Aim to arrive 20–30 minutes before opening time or visit on a weekday slightly past the lunch rush (around 1:00 PM) to avoid long waits.

• Group Policy: The restaurant honors the communal spirit of dining, so your entire party must be present when your name is called to be seated.

• Order Strategy: Since food is prepared in the order received, decide on your menu while waiting in line to order as soon as you sit down.

Visit Information

• Address: 2-1, Yanghwa-ro 7-an-gil, Mapo-gu, Seoul (Near Hapjeong Station, next to Mecenatpolis)

• Operating Hours:

• Mon–Fri: 11:30 – 21:00 (Break Time: 14:40 – 17:30)
• Sat: 11:30 – 20:30 (No Break Time)
• Sun: Closed

• Parking: Not available on-site; please use paid parking at the nearby Mecenatpolis Mall.

Other 'Chef & My Fridge' Chefs Restaurants

!URL[https://koreawhattodo.com/blog/1738732673523] !URL[https://koreawhattodo.com/blog/1739278086134] !URL[https://koreawhattodo.com/blog/1739183755926] !URL[https://koreawhattodo.com/blog/1739008404442]