영동반점

it's delicious ! Since it’s near the company, I go there about twice a month. First of all, the sweet and sour pork is delicious, and the water jjajang is more delicious than the ones that are famous for my taste, and the champondu is okay. Where the whole hits The downside was that the price was okay, but as a lot of tourists come, the price keeps increasing little by little..? Price list has been revised....

A day to stay in Damyang and go to Taean. Looking at the traffic line, there is Gunsan on the way. Gunsan is a city famous for its delicious Chinese restaurants, and there are many restaurants that I want to visit, so I decided to stop by and have a snack. I ran for an hour or so and arrived at 1 pm. It took just the time when there were many customers. There are no empty tables. It was a weekend and delivery house, so the staff were busy. Looking at the tables where customers are sitting, there are many tables that have not yet served food. It would have been nice if you came a little early. I could stand for 30 minutes and then sit down. Delivery motorcycles keep coming and going, and the sound of bumping cookware in the kitchen is noisy. There are customers complaining about when the food they ordered will come out, and calls for ordering keep coming, but the hall staff maintained a friendly word and served. It was just a frown, but it looked well trained. After a long wait, I received the ordered Muljjajang and Samseon Jjambbong. I finally met Muljajang, which I was curious about because it is a dish that is difficult to see in Seoul. A dish of seafood and vegetables in which a thick sauce full of starch is poured into the noodles, and then rubbed like jajangmyeon. I ordered the regular flavor, but I was weak in spicy taste, and my tongue was sore and sweaty every time I put one chopstick on it. Muljajang is said to be a second-generation style that uses champon soup as a base or red pepper oil in a seafood-based broth. It is known that the original first-generation style was opened in Daga-dong, Jeonju in the 1950s. It is said to be a dish made with seafood and soy sauce base for customers who are burdened with greasy jajangmyeon. Unlike red Muljajang, which is now widely spread in Jeonbuk region, it is a white seasoning and has a mild and mild taste. Although I wanted to try the original hand-made white Muljajang, Hong Binkwan is not currently open and the Hong Kong banquet, which was opened by the founder's son, was also closed, so it can only be tasted at a few restaurants in Jeonju. If the word water was added in front of the name of the dish, it felt like it was bitter and soft, but I was sweating over the unexpected taste of hitting my tongue. If you have a tongue that is strong in spicy taste, it would be quite attractive. It has a heavy aftertaste when you suck in the sauce that wraps around the noodles. It's fun to chop the sliced ​​seafood and vegetables in thick slices and chew them. It was difficult because he had a weak tongue, but the bowl was emptied. After that intense meeting, I drove to Taean.

Jajang is sweet and the texture of noodles is not soft, and Tray Jjambbong doesn't have many vegetables or seafood, so I don't know why it has a good rating.

As a resident of Gunsan City, I am very satisfied. 1. Ganjjajang is not too salty, not greasy, and not too oily. 2. The fried sweet and sour pork is crispy but not overdone, soft and crispy. 3. Looking at the meal menus of people around, most of them are great. 4. Thorough quarantine. 5. A fairly spacious hall with the atmosphere of a local Chinese restaurant. 6. Relive the taste of memories.

I like sweet and sour pork. I also ate soy sauce and samseon jjamppong. It was good because there was a lot of seafood, but it was a bit disappointing because the seasoning was too salty and the taste of Miwon was too strong.

Until a few years ago, I used to go there occasionally to eat Japchae, but this time the taste has changed a bit. The noodles are tough and the taste is not well absorbed.