Everyone who walks through the door has already decided to order zha jiang mian – chewy noodles tossed in a smoky black bean and pork sauce. After that, it’s a squabble between straight-up Korean favourites, such as sizzling bibimbap, or the Korean-Chinese specialties that give Korchi its name.

Tangsuyuk is a light and crunchy rendition of sweet and sour pork. The kkanpunggi chicken, fried and tossed in chilli-garlic sauce, has more fire. Don’t be shy to ask for more kimchi and pickled radish banchan.

The sparse space is filled with the hum of uni students, young couples and families bonding over pots of jjamppong, the spicy soup packed with prawns, mussels and calamari. Over-ordered? Grab a takeaway container from the self-service station.