Here are the side dishes: kimchi, yellow pickled radish which is perfect in between bites of noodles, and raw sweet onion that you dip in the dark brown black bean paste on the far right.
The tang su yuk was really good. Unlike Chinese sweet and sour pork, the sauce isn't as gloopy and leans more on the tangy side rather than sweet.
Then came the jajangmyun. Step 1: Mix it all up!
Now, it's ready to eat. Almost every table had some form of this dish—apparently there are a few versions including one with seafood and another that uses rice instead of noodles.
398 Steeles Ave. W.