Sanshoku Ramen: A Gangnam Ramen Delight!
I recently visited Sanshoku Ramen's Gangnam main branch, a popular ramen spot near Gangnam Station.
I'd always seen it while passing by, but there was usually a wait. So, this time, I went a bit earlier than usual.
The address stated it was on the first basement floor of the building, but it was actually connected to the outside, so I didn't have to go down any stairs.
There were several restaurants gathered inside the building, so it was a little confusing at first, but I quickly found it.
As the name 'Sanshoku Ramen' suggests, they had a wide variety of ramen. Among them, I was most curious about the Samgye Paitan (Ginseng Chicken Paitan).
I really wanted to try the white paitan ramen with chicken and broth, but unfortunately, it was sold out.
So, I ordered the Kurotori Paitan instead.
I was excited to try this new combination of rich chicken broth with black garlic oil.
For reference, 'Paitan (白湯)' means 'white broth' in Japanese.
It refers to a broth made by simmering chicken or pork bones for a long time until it turns milky white.
Therefore, Paitan ramen is a smooth broth ramen that is rich but not greasy.
On the other hand, 'Tonkotsu Ramen (豚骨ラーメン)' is made by boiling pork bones for a long time, resulting in a richer, more flavorful broth with a meaty taste.
Paitan, based on chicken, and Tonkotsu, based on pork, have distinctly different ingredients and depths of flavor. 
Sanshoku Ramen also had Tsukemen, Tonkotsu Ramen, and a spicy version called Kara Tonkotsu Ramen.
But this time, I decided to try the Paitan.
I also ordered the handmade Tori Karaage (fried chicken).
I was curious because they said they make the batter and fry it themselves. 
There were also various toppings available. I added one Ajitama (seasoned egg) and pork shoulder chashu.
They have a whopping three kinds of chashu here:
Chicken chashu, pork belly chashu, and pork shoulder chashu.
The wide selection allows you to customize it to your liking.
You had to get the side dishes yourself before the food came out.
Rice was also self-service, but it was free.
They even had hair ties available for convenience, and floss and mouthwash were provided after the meal.
These thoughtful touches were quite impressive. 
Finally, the Kurotori Paitan came out.
The broth was rich and milky, but it didn't have any unpleasant odor.
I could enjoy it without any of the chicken's characteristic smell.
When ordering the ramen, you could choose between the 'Japanese version' and the 'Korean version'.
I heard that the Japanese version was saltier, so I ordered the Korean version.
It turned out to be an excellent choice. 
The seasoning was neither too salty nor too bland, and it was perfect for my taste.
The broth was rich but not heavy, and it went down smoothly.
I could taste the deep flavor of the chicken that had been simmered for a long time.
The noodles were medium-thick and slightly chewy, and they went well with the broth.
As soon as I took a bite, I thought, "Ah, this is what authentic paitan tastes like."
The pork shoulder chashu I ordered as an extra topping was incredibly tender. 
It wasn't too oily and had a mild flavor, so it surprisingly paired well with the chicken broth.
It felt like various textures and flavors were harmonizing within one bowl of ramen.
The Ajitama was soft-boiled, and the yolk was runny.
It was seasoned just right, and it was perfect when eaten with the noodles.
The Tori Karaage was crispy on the outside and juicy on the inside, and it didn't have any oily smell. 
Interestingly, the sauce was wasabi mayonnaise.
It seemed a bit unexpected at first, but after dipping a piece in it, I realized it went really well together.
The savory flavor of the fried chicken and the subtle spiciness of the wasabi came together to cut through any potential greasiness.
My mouth felt clean even after finishing the meal.
Perhaps it was because it was chicken broth ramen, but my stomach didn't feel heavy at all. 
I even mixed some rice into the broth and ate every last spoonful.
As I was leaving, I felt it again:
This is why Sanshoku Ramen is known as a Gangnam ramen 맛집 (tasty restaurant).
I was satisfied to be able to eat such a carefully prepared bowl in the heart of Gangnam.
I got the impression that they focus on the food itself rather than a trendy interior.
Next time, I definitely have to try the Samgye Paitan.
I couldn't eat it this time because it was sold out, but that probably means it's a popular menu item.
Sanshoku Ramen is the perfect place for those looking for 'rich yet clean ramen.'
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