Jjamppong Jijon Bongcheon Branch

Fried dumplings with a crispy skin filled with a mixture of meat and vegetables. They are crispy on the outside and moist on the inside, and are eaten with soy sauce. They are often enjoyed as an appetizer before the main course.

Fried dumplings with a crispy skin filled with a mixture of meat and vegetables. They are crispy on the outside and moist on the inside, and are eaten with soy sauce. They are often enjoyed as an appetizer before the main course.

A Korean-Chinese noodle dish where a sweet and savory Jjajang sauce, made by stir-frying black bean paste with meat and vegetables, is served over noodles. It has a standard, non-spicy flavor. It is usually eaten with pickled radish and is a favorite among children.

A spicy Jjajangmyeon with added chili powder to the black bean sauce, creating a numbing and addictive flavor. The spiciness can be adjusted to your preference. Like regular Jjajangmyeon, it pairs well with pickled radish.

A dish where rich Jjajang sauce is generously poured over warm rice and mixed. It's great for those who prefer rice over noodles. The savory Jjajang sauce and the satisfying rice combine to make an excellent meal.

A menu item with half Jjajangmyeon and half Jjamppong, allowing you to enjoy both at once. You can simultaneously enjoy the non-spicy Jjajang and the refreshing seafood broth Jjamppong, making it ideal when you want to taste both. You can experience the harmony of different flavors.

A fusion menu where you can enjoy Jjajangmyeon and spicy Jjamppong simultaneously. The savory richness of Jjajang and the refreshing spiciness of Jjamppong blend to create a diverse flavor. The spiciness level can be adjusted to your preference. (Includes rice)

A newly introduced menu item, a unique fusion dish made by mixing Jjamppong and Jjajangmyeon in a Jjapaguri style. It combines the characteristics of both noodle dishes, offering a simultaneous taste of umami, spiciness, and saltiness. Recommended for those seeking new flavors.

A Korean-Chinese noodle dish made by stir-frying fresh seafood and various vegetables over high heat to create a rich and spicy broth. The chewy noodles and refreshing broth are excellent. It's also good as a hangover cure and tastes great with rice.

Jjamppong that can be enjoyed with adjustable spiciness. The refreshing taste of seafood and the numbing sensation of chili powder combine to relieve stress. You can choose the spice level to experience the optimal spiciness for you.

A dish where rice is added to Jjamppong broth instead of noodles. The deep flavor of seafood and vegetables in the spicy broth, combined with rice, provides a more filling and satisfying meal. It is popular as a hangover cure the day after drinking.

Jjamppong cooked in the traditional way, offering a deep and rich flavor. Abundant seafood and vegetables combine to create a clean yet spicy broth. Recommended for those who prefer the taste of original Jjamppong.

A spicy Jjamppong made with rice noodles instead of regular noodles. The unique soft and chewy texture of the rice noodles blends well with the refreshing broth of seafood and vegetables. It can be a good alternative for those who find wheat noodles heavy.

A spicy Jjamppong enjoyed with rice noodles, where the spiciness can be adjusted. The soft rice noodles, refreshing seafood, and spicy broth harmonize well, recommended for those looking for a special Jjamppong.

A spicy Jjamppong with chewy sujebi (hand-pulled dough flakes). The chewy texture of the sujebi, made by hand, is a characteristic, and it pairs well with the refreshing and spicy broth made from seafood and vegetables. You can enjoy a different texture than noodles.

A spicy Jjamppong with sujebi, where the spiciness can be adjusted. The chewy texture of the sujebi, the refreshing seafood, and the spicy broth harmonize well, recommended for those looking for a different kind of Jjamppong.

A spicy Jjamppong with soft tofu. The savory and mild soft tofu is added to the spicy broth made from seafood and vegetables, offering a richer flavor and smoother texture. It's also popular as a hangover cure.

A soft tofu Jjamppong with adjustable spiciness. The combination of seafood and soft tofu is prominent, and you can choose the spice level to experience the optimal spiciness and smoothness for you.

A spicy Jjamppong with soft tofu. The savory and mild soft tofu is added to the spicy broth made from seafood and vegetables, offering a richer flavor and smoother texture. It's also popular as a hangover cure.

A soft tofu Jjamppong with adjustable spiciness. The combination of seafood and soft tofu is prominent, and you can choose the spice level to experience the optimal spiciness and smoothness for you.

Pork pieces coated in a crispy and chewy sticky rice batter, served with a sweet and sour sauce. It can be enjoyed in bite-sized pieces, characterized by a crispy exterior and moist interior. The sauce can be enjoyed by pouring it over or dipping into it according to your preference.

A representative Korean-Chinese dish of deep-fried pork coated in a crispy and chewy sticky rice batter, served with a sweet and sour sauce. The combination of crispy yet chewy texture and sweet and sour sauce is excellent. It's a great dish for the whole family to enjoy.

A Szechuan-style sweet and sour pork with a subtle spiciness compared to regular sweet and sour pork. The sweet, sour, and slightly spicy flavor stimulates the appetite, and the chewiness of the sticky rice batter blends well with the tenderness of the pork.

Sweet and sour pork with a Szechuan spicy sauce, boasting extreme spiciness. Beyond sweet and sour, it features an intense spiciness that, combined with the chewiness of the sticky rice batter, creates an addictive flavor. Recommended for those who enjoy spicy food, but be cautious as it can be very hot.

A representative distilled liquor of Korea, made by fermenting rice, barley, etc. It has a clear and clean taste, with an alcohol content of about 16-20%. It is usually enjoyed with meals as a side drink.

A popular Korean lager beer. It has a golden color and is characterized by its cool and refreshing taste. The alcohol content is about 4-5%, and it pairs particularly well with greasy food.

A representative Chinese lager beer, characterized by its refreshing and clean taste. It pairs well with Chinese cuisine and is enjoyed by many. It tastes even better when served cold.

One of China's Baijiu (Sorghum liquor), characterized by its smooth finish and subtle aroma. The alcohol content is relatively high, around 30-40%, and it is enjoyed warm or chilled neat. It pairs well with Chinese cuisine.

One of China's representative Baijiu (Sorghum liquor), with a very high alcohol content of about 56%. It is characterized by its intense aroma and flavor, and even a small amount can make you feel warm. It is usually sipped slowly during meals.

A traditional Chinese liquor distilled primarily from sorghum. It is characterized by its unique strong and fragrant aroma and clean taste. The alcohol content varies by type but is usually high, and it is commonly enjoyed with Chinese cuisine.

A clear, crisp, and fizzy carbonated beverage with a sweet taste. Drinking it cold helps quench thirst and pairs well with spicy or greasy food.

A clear, transparent, and refreshing carbonated beverage with a sweet taste and a hint of citrus. Its excellent fizziness makes it a good palate cleanser when eating spicy or greasy food.