#1 Best Udon Restaurants in Jeju : 도민 찐맛집 (볶음참깨) "I'm Chef-Owner Kim Jung-hoon of Jungmun Udon Han Geureut" When I first tried bukkake udon in Japan, I found it rather salty. So I adjusted the flavor by adding the soy-based sauce little by little as I mixed the noodles. After returning to Korea, I realized that the authentic Japanese style might not suit the Korean palate perfectly. That’s when I decided to significantly revise the recipe and start my own udon restaurant. Over the past 13 years, I’ve lost count of how many times I’ve changed the recipe. Even just three weeks ago, I made another adjustment to perfect the current tsuyu (dipping sauce). Some customers still comment that the flavor is a bit salty. But I believe lowering the saltiness any further would throw off the overall balance, so I chose not to follow that suggestion. In the early days, I used a small amount of saba-bushi (dried mackerel flakes) in the broth. However, due to frequent feedback a...