윤가네들깨수제비보쌈
4.2/5
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기반으로 8 리뷰
Contact 윤가네들깨수제비보쌈
| 주소 : | Bongam-ri, Seo-myeon, Yeongi-gun, Chungcheongnam-do,South Korea |
| 핸드폰 : | 📞 +8877 |
| 카테고리 : | |
| 도시 : | do |
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JUJU YU on Google
★ ★ ★ ★ ★ 이제는 없어진 옛부대 앞 맛집.
들깨 수제비와 수육! 너무 맛있다.
수육은 촉촉하니 찰지고 수제비는 고소하다ㅠ
 A restaurant in front of the old military base that is now gone.
Perilla Sujebi and Suyuk! So delicious.
The meat is moist and sticky, and the soup is savory.
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이
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이창현 on Google
★ ★ ★ ★ ★ 면이 쫄깃해서 좋고요ᆢ보쌈은 적당히 삶아서 고기가 식감이 있네요 주부들과어린이 어르신등에 추천ㆍ들께칼국수ㆍ해물칼국수 사진ᆢ보쌈은선택인데 먼저 먹었음ㆍ직원들이 친절함
The noodles are chewy and good. The bossam is cooked moderately, so the meat has a good texture. Recommended for housewives, children, and the elderly. Photos of perilla kalguksu and seafood kalguksu ᆢI ate bossam first, but the staff are friendly.
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김
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김세리 on Google
★ ★ ★ ★ ★ 보쌈은 부드럽고 보쌈이랑 먹는 무침도 바로 므쳐주셔서 맛있었어요~ 들깨수제비도 꼬숩구 맛있어요?
The bossam was soft and the seasoning that was eaten with the bossam was cooked right away.
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이
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이승열 on Google
★ ★ ★ ★ ★ 해물칼국수는 맑은 맛이 아닌 진한 맛입니다. 김치겉절이는 맛있으나 깍두기는 제 취향이 아니었어요. 달았습니다.
보쌈무는 맛있습니다. 배추는 절임배추입니다.
보쌈 고기가 너무 잘 삶아져있고 고기 질 자체도 좋습니다.
Seafood Kalguksu has a rich taste, not a clear taste. The kimchi stew was delicious, but the kkakdugi was not to my taste. I put it on.
Bossam radish is delicious. Chinese cabbage is pickled cabbage.
The bossam meat is very well cooked and the quality of the meat itself is good.
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Brave Heart on Google
★ ★ ★ ★ ★ The best of best!!!
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B
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Benjamin Kang on Google
★ ★ ★ ★ ★ casual dinning place
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아
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아령 on Google
★ ★ ★ ★ ★ The atmosphere at the restaurant is casual
The employees are kind but you have to wait when theres a lot of people
The overall taste is good and plenty of food is offered
Seafood Kalguksu, perilla seeds Sujebi, and Bossam are the main dishes
You sould stop by for a little
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K
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Kijae LEE on Google
★ ★ ★ ★ ★ The chopped noodle(handmade) and sujebi sold in this restaurant contain a lot of perilla seeds, so they are delicious. And those foods are large in quantity, so take them into account when ordering. And bossam is delicious too.
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