Bongjjamppong

Champon taste is amazing. Do not make it in advance like Samsun Jjamppong recipe When order comes in, it is said to be made immediately. It's said that they don't buy chicken stock, but they also use chili oil to make their own, not cheap. The sweet and sour pork is fried in a sensation, but the squeak sauce is unique. It tastes good.

Eat bibib jjamppong famous jjamppong noodles It is recommended to mix rice with sweet seafood sauce.

When the spicy champon is too hot? #Seongsu Restaurant #Bong Jjambbong ♡♡ #Naedonnaesan #Ttukseom station restaurants #Seongsudong restaurants #Daily #Hotple #Seongsudong Hotple #Champon #Jjajangmyeon #Jjampong restaurant #Jjajang pork cutlet #Mookstar matcha #Lunch hat eaten #Mookstar Panda #Mookstar Pig This is a Chinese restaurant located near Ttukseom Station in Seongsu-dong. The boss is kind and has a variety of Chinese menus. Personally, #Champon and #Jajang Donkatsu #Fried rice is delicious♡♡ Among them, the refreshing white champon is a delicacy^^ Jjambbong is a nice combination of spicy and cool soup with elastic noodles. My taste is fried rice, which is eaten on top of jajang-baked rice, but don’t be surprised that the soup served with it is egg soup instead of champon soup. Parking can be done in front of one or two stores, but if possible, use a public parking lot nearby. There are Seongsu Hotple Donut Cafe #More Deep Seongsu and Bike Cafe nearby, so please visit after meals♡♡

You can eat a unique jjamppong. There is also taste.

I ordered an instant champon that looks like a basic champon I came here thinking of the Chinese restaurant Jjamppong. Wow... the soup tastes clean... I was bored at first because I ate a lot of stimulating food. It was a pity that the broth was reduced as I ate it. After seeing the sweet and sour pork visuals on the table next to me, I decided to visit next time. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm It was sweet and sour pork, but it looks good.? It's a neighborhood, so why am I the only one who doesn't know the restaurant Is it because of the cold wind or is it because of lunch time? Waiting!

The crab, squid, and wood ear mushrooms in Jjamppong are very good. Jjambbong soup has a spicy aftertaste, so it seems that a lot of finely ground red pepper powder is used. The green noodles are probably chlorella noodles. However, I don't know if I am confident in the taste of champon enough to call it "Jjamppong". If so, is it great for volume? Nor is it It's just a pity that the boss spent all the raw material cost for those three things: blue crab, wood ear mushroom, and squid. If the taste is not differentiated enough to overwhelm everything, shouldn't there be a sense of volume that fills the stomach of ordinary people? Mussels, cabbage and onions piled up in a pile even without a seasoning head. The rich volume for the price is a charm that cannot be missed in food. That is, it is a problem that cannot be solved with just a lot of facets. That's why, for no reason, the local Chinese restaurant Jjamppong puts more cuts of thick Chilean squid and pine cones, which are cheap. Even hotel champon and Chinese cuisine, which run at the worst cost-performance ratio like garbage, are trying so hard not to subtract the volume through ingredients other than noodles from champon. But this volume at this price? You must have spent all your money buying fresh crab. Just because you stir-fry on the spot doesn't mean you can make delicious and high-quality Jjamppong. There are many houses that cook Jjamppong broth in advance, but they are delicious enough. In particular, if it is a problem that is directly related to turnover or cost-effectiveness because it affects the cost of ingredients or increases the cooking process, how about throwing away the stubborn craftsmanship? Or how about comparing it with a two-track strategy? If you see a customer who eats Jjajang most of the time at a house with Jjamppong, wouldn't it be right for the boss to think about it at least once? I'd rather ask what the bonjjajang is like. Obviously, if there was only one Chinese restaurant with good value for money around here, I wonder if this restaurant would be so crowded. Oh, and the dumplings were still quite tasty.

This is Bong-Won Lee's Bong Jjamppong. From the reviews, I saw the special, so I also ate the special. First off, it's too spicy. It's not spicy in stages, but it's really spicy. I think I saw Lee Bong-won