A family-run NDG spot since 2015, Restaurant Bok specializes in junghwa yori, the Sino-Korean culinary tradition born from over a century of Chinese and Korean culinary exchange. Noodles and dumplings are made in-house, and the difference shows. Jajangmyeon, thick homemade noodles under a slow-cooked black bean sauce, is the undisputed anchor, and ordering it alongside tangsuyuk, crispy fried pork with sweet and sour sauce for dipping, is the pairing regulars default to. Jjamppong, a fiery seafood and vegetable soup, comes in spicy, Nagasaki clear-broth, and mala versions. Jokbal, soy-braised pork feet served plain or wok-fried in spicy sauce, is the other major draw. Japchae, dupbap, wok dishes, and set menus designed for sharing fill out the rest. Biscoff bingsoo for dessert. Terrasse available in warmer months.