Jangbogo
4/5
★
기반으로 8 리뷰
Contact Jangbogo
| 주소 : | 762 Hyeon-ri, Girin-myeon, Inje-gun, Gangwon-do, South Korea |
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| 핸드폰 : | 📞 +888 | ||||||||||||||
| Opening hours : |
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| 카테고리 : |
중국 식당
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| 도시 : | do |
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신
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신주니 on Google
★ ★ ★ ★ ★ 짜장 짬뽕 탕수육 간짜장 볶음밥 맛남 기타 요리는 매우별로 시설은 깨끗
 Jjajang champon sweet and sour pork Ganjajang fried rice is delicious Other dishes are very poor Facilities are clean
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잡
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잡다한친구들 on Google
★ ★ ★ ★ ★ 짬뽕 맛있음 사장님은 조금 안친절하신듯 초면에 반말이라니
Jjamppong is delicious. The boss seems a little unfriendly.
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T
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T T on Google
★ ★ ★ ★ ★ チャンポンは辛いもの好きにはちょうどよい辛さ、普通のチャンポンでも日本では海鮮チャンポンと言って十分通じるほど海鮮いっぱいで出汁も効いている。おいしい！ サービスで出てくる揚餃子もおいしい。
Jampong is just right for spicy lovers, and even with ordinary champon, it is full of seafood and dashi is effective enough to be called seafood champon in Japan. Delicious! The fried gyoza that comes out of the service is also delicious.
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문
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문오현 on Google
★ ★ ★ ★ ★ 친절하고 맛도 좋아요
It's kind and tasty.
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물
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물러(물러) on Google
★ ★ ★ ★ ★ 간짜장 최고 짜장면 맛집이라는곳 다 똑같았는데 정말 다름
The best Jajangmyeon restaurants in Ganjajang are all the same, but they are really different.
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석
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석중안 on Google
★ ★ ★ ★ ★ 당연히 식사 시간에 가는 식당인데 바쁘다며 복잡하게 이것저것 시키지 말고 간단한거로 통일하라는 사장님의 말씀! 그래도 군만두 써비스는 좋았어요
Of course, it's a restaurant that I go to at mealtime, but the boss said that it was busy and told me to unify it with simple things instead of complicated things! Still, the grilled dumpling service was good
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Y
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Young Lee on Google
★ ★ ★ ★ ★ 간짜장을 먹었네요. 면의 쫄깃함과 자장소스의 감칠맛, 고기의 식감이 모두 좋네요. 잘 먹었습니다.
I ate soy sauce. The chewiness of the noodles, the umami of the jajang sauce, and the texture of the meat are all good. I really enjoyed the meal.
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C
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CH HAN on Google
★ ★ ★ ★ ★ 기교는 없지만, 재료가 신선해서 좋았습니다. 탕수육 고기에서는 냉장고 냄새 전혀 없이 깔끔했어요. 소스는 기본 레몬소스입니다. 짬뽕은 어디에서나 먹는 기본 짬뽕이었어요. 가신다면 탕수육 추천할게요~
No craftsmanship, but the ingredients were fresh and it was good. The sweet and sour pork was clean and there was no smell from the refrigerator. The sauce is a basic lemon sauce. Jjamppong was the basic Jjamppong eaten everywhere. If you go, I recommend the sweet and sour pork.
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