Sujeong-Gag

Honestly, I also searched and went... No taste of uni-jajang Chunjang was over-aged, so the sour taste was severe. It was just like mixing it with Chunjang. Samseon Jjambbong is just common, but mussels are fishy I don't think there is a need to go. I've been to a place that is good at uni-jajang, but this place doesn't taste good

I haven't eaten anything else...Uni Jjajang is the best restaurant ever!

The seasoning is good and it feels old. But the noodles come out a little. Maybe because of the plasticizer, it was a bit disappointing because the noodles weren't very good.

If you want to eat uni-jjajang that is not sweet...

A Chinese restaurant that is difficult to find in the neighborhood The reason why one star was missing is that the store was cold ㅜㅜ The store was not flawless except for it :) The jjambong, which was not made in large quantities as if it were a signature of Unijajang, was more than expected.

Well, there are reviews about it, but when I actually went and tried it, it was not comfortable because the inside of the store was small and cigarettes were also on the stand. If you are nearby, I think you should try it at least once. The chef chops them up and stir-fries them one by one, and the noodles are thinner and lighter than other Chinese papers. I tried the sweet and sour pork, but the batter is thick and contains little meat, so it feels like eating flour tempura. And there are some that are too stiff. Tempura is bibichi, and the sauce is soso.

In this review of the baseball boy's review, I saved it because I wanted to see it, but I have never really liked Jajangmyeon or Champon. I usually go to Chinese restaurants to eat only Jjajangmyeon or Champon. Not enjoyed. However, in the review of the baseball boy, the name of the restaurant with a retro feel and the quail eggs and peas placed on the side of Jjajangmyeon have a classic feeling, so even if you don't really like quail eggs, you're stimulating emotions and wondering I heard my name a long time ago from my house, and I didn't know where it was located, but recently I came to this neighborhood a few times before heading to Sujeonggak located in Dobong-dong. This house is probably the northernmost of the shops I've visited in this neighborhood, so if you go a little further north, you'll feel like a DMZ. The store appeared on the side of the street, and as soon as I entered the store with a small and simple appearance, I felt like I was visiting the only Chinese house in the town in the countryside. There was. The boss and the wife, who didn't know that I came and watched TV very hard, were so popular that they would get up and ask for a uni-jajang without seeing the menu. First, bring the water to a plastic cup filled with a retro feel, and wait for it to be cooked carefully. If you cut the chunks of meat rather than the liver meat that I expect, then fry it with a knife and fry it, then put it in Jjajang sauce. If I feel hesitation, I'm sensitive to the texture, and at that moment, I'm feeling disgusted, and I wait with a worrisome worry that it's game over. After chopping vegetables and stopping in the kitchen, the sound of cooking stops after about 10 minutes, and my wife puts unijajang, pickled radish, onion, chunjang, and cutlery on the tray and places it in front of me. Looking at the uni-jajang sauce, I wanted to see that the vegetables such as chopped onions and a lot of ground meat, not fortunately, and not oil or just a little bit of water instead of shine, pour over the noodles and pour lumps and chopsticks It's rubbed with noodle, but it's almost greasy, so the jjajang sauce is only mixed with moisture, so it doesn't rub well with noodle, so it's less steamy. If it is rubbed with the same feeling as the taste of meat, the color of the cotton turns black, so it looks more like it. Jjajang sauce doesn't stick to the noodles, but Jjajang sauce is stuck together, so I understand why you brought the spoon. The noodles were common elastic noodles, and the taste of Jjajang was not as common as the sauce's formulation. Add vegetables and ground meat and fry. Oil is rarely added, and add a little bit of chunjang and sugar to the moisture from the vegetables. It would have been nice if it was a little sweeter with the sweetness of sugar added to the sweetness of the vegetables. I expected this to be light with only this vegetable, but it was a bit too sweet without the rich taste of the meat. When I tasted the pickled radish in the middle, the pickled radish was a common taste, but the moment I dip it in the spring roll, the taste of the spring roll is sour, so I eat it only once or twice and eat only the pickled radish. The amount is not particularly large or it is not a feeling, so do you get a little sugar in your wife while you are ready to get up and do the calculations? He asked me to go in a little bit, and since the vegetables are in season these days, the sweetness of the vegetable adds to the sweetness of the sugar. Overall, the quail eggs and peas that are on the noodles of Jajangmyeon and I like the thicker sauce than the watery sauce, so I'm curious about it. It was less special than expected because I had experienced Jajangmyeon in Hwa, and it was definitely more of my preference than Hyodonggak's. However, on the way to the neighborhood, I wanted to taste some special Jjajangmyeon or it was a bit unusual, so it was a visit that I thought was worth stopping by for a taste.

The uni-jjajang was good, but everything else wasn't great. Jjamppong had a lot of noodles, The quantity of sweet and sour pork was too small. That's the middle one. I don't plan on going