Mapo is one of Seoul’s ramen battlegrounds, and my pick for chicken ramen in Hapjeong is Ramura (라무라). Where most ramen shops lean on pork (tonkotsu), Ramura is all about chicken — a rich chicken broth, chicken-leg toppings, even dumplings wrapped in fried chicken skin. You build your own bowl by choosing a topping and a broth, and it’s a comfortable, solo-friendly spot just off Hongdae.
Getting there and the wait
- From Hapjeong Station (Lines 2 & 6) Exit 8: about a 6-minute walk (464m). Head straight, turn right at Namgyeongjang, then continue to an unmarked crosswalk and you’ll find RAMURA on your left.
- Address: 21 Poeun-ro, 1F, Mapo-gu, Seoul. (Google Maps · Naver Map)
Hours: daily 11:30–21:00 (break 15:00–17:30, last orders 14:30 & 20:30). You can book or join the remote waitlist through the CatchTable app, and order at the table on a tablet that supports English, Japanese and Chinese.
The space
Inside is a roomy shop built around L-shaped bar counters, with a few window bar seats too. It’s clean and well-kept, and the bar seating makes it very comfortable to eat alone.
Each seat has pepper, minced garlic, kimchi and water — add the pepper and garlic to your ramen to taste.
How to order (toppings + broth)
At Ramura you choose two things:
Topping — dak (닭): chicken leg and thigh plus quail egg; byeongari (병아리): chicken leg and quail egg; or al (알): just quail egg.
Broth — baek (백, white): a rich, creamy chicken broth; heuk (흑, black): a soy-based broth; or jeok (적, red): a spicy one.
A quick way to picture it: pick how much chicken you want, then pick your broth.
The bowls
Baek-dak (white broth) is the one to start with — a creamy, deeply savory white chicken broth that honestly tastes like a Korean samgyetang (ginseng chicken soup) in ramen form. It comes loaded: quail egg, seasoned bracken (gosari), chicken breast, and chicken leg and thigh.
Heuk-byeongari (black broth) is soy-based, so it’s more seasoned and closer to the ramen flavor most people expect. The chicken is tender and soaks up the broth.
A small detail I loved: the seasoned bracken (gosari) that comes as a standard topping. Wrap a little around the noodles and it adds a fragrant, earthy note you don’t usually get in ramen.
Don’t skip the “cinnamon” gyoza
The must-order side is the gyeopi gyoza (계피교자, ₩9,500 for 4 / ₩5,000 for 2). The name is a play on words — it’s not cinnamon, but gyeopi (chicken skin): instead of a normal dumpling wrapper, herbed minced chicken is wrapped in fried chicken skin. It’s crisp, juicy, and unlike any dumpling I’ve had elsewhere.
Bite one open and juice runs out; dip it in the sauce it comes with for a savory, nutty finish.
There are a couple of other sides too — a dak-ansim yuringi (crispy fried chicken tender salad, ₩9,500) and a chicken rice bowl (₩4,500).
Good to know
- Hours: daily 11:30–21:00 (break 15:00–17:30, L.O. 14:30 & 20:30)
- Payment: cards accepted
- Ordering: tabletop tablet in Korean, English, Japanese and Chinese
- Booking: CatchTable app (reservation or remote waitlist)
- Getting there: 6 min from Hapjeong Station Exit 8
- Solo-friendly bar seating; menu can change over time
Verdict
Ramura is a chicken-lover’s ramen shop — build-your-own bowls of rich chicken broth, a samgyetang-like white ramen that’s genuinely comforting, and a chicken-skin gyoza you won’t find anywhere else. It’s easy to reach, great for eating alone, and a nice change from the usual pork ramen. If you’re doing a Hapjeong food day, pair it with the charcoal hambak steak at Hamban nearby, and see our guide to eating around Hongdae, Yeonnam and Hapjeong for more.
