Haemul pum Eun Jjamppong Bucheon Branch

A representative Korean-Chinese dish with Jjajang sauce (stir-fried with pork, onions, etc.) served over noodles. It features a sweet and savory flavor. Mix and eat with pickled radish.

A Korean-Chinese noodle dish made with various seafood and vegetables in a spicy broth. The spicy and refreshing broth is excellent. Eat the seafood first, then the noodles.

A noodle dish made with a broth simmered from pork and chicken bones, with seafood and vegetables added, served in a white broth. It features a rich, savory, yet refreshing taste. Recommended for those who don't prefer spicy flavors.

A spicy seafood Jjamppong with a whole fresh abalone. You can enjoy the chewy texture of the abalone and the deep seafood broth. Cut the abalone and eat it with the noodles.

A spicy Jjamppong generously filled with beef brisket (chadolbagi). The savory flavor of the beef and the spiciness of the Jjamppong create a richer taste. Mini rice is provided to mix with the broth.

A premium Jjamppong with a whole fresh octopus. The chewy texture of the octopus and the rich seafood broth harmonize. Cut the octopus into bite-sized pieces and enjoy with the noodles.

A large Jjamppong generously filled with various seafood. It's a great dish for multiple people to share, with an excellent spicy and refreshing broth. Enjoy the seafood and noodles together.

A dish where various seafood and vegetables are stir-fried with Jjajang sauce and served on a large platter. The sweet and savory Jjajang flavor combined with seafood is excellent. Good for sharing among multiple people.

A stir-fried noodle dish made with seafood and vegetables in a spicy sauce. The sauce is well-absorbed into the noodles without broth, providing a rich flavor. Recommended for those who like spicy food.

A dish where sweet and savory Jjajang sauce is served over rice. It is one of the representative Korean-Chinese dishes along with Jjajangmyeon. Mix the rice and sauce well before eating.

A dish where rice is added to spicy Jjamppong soup made with seafood and vegetables. Recommended for those who prefer rice over noodles. The refreshing and spicy broth soothes the stomach.

A dish where rice is added to Nagasaki Jjamppong soup, made with pork and chicken bone broth, seafood, and vegetables. It features a savory and refreshing broth. Recommended for those who want to avoid spicy flavors.

A dish where rice is added to spicy Jjamppong soup with fresh abalone. You can enjoy the nutrition of abalone and the refreshing taste of Jjamppong at once. It's a hearty meal.

A dish made with fluffy fried rice mixed with diced vegetables, eggs, and meat. It features a savory and light taste, served with Jjajang sauce and Jjamppong soup. Mix with Jjajang sauce according to your preference.

A fried rice dish generously stir-fried with crisp bean sprouts. It has a lighter and more refreshing taste than regular fried rice. Enjoy the texture of the bean sprouts.

A dish where fresh seafood and vegetables are stir-fried in a spicy sauce and served over rice. The flavor of the seafood and the spiciness of the sauce blend well. Mix well before eating.

A dish where Japchae, stir-fried glass noodles with various vegetables, mushrooms, and meat in soy sauce, is served over rice. Enjoy the savory and salty Japchae with rice.

A dish where Mapo Tofu, made with soft tofu and minced meat stir-fried in a spicy sauce, is served over rice. It features the softness of tofu and the numbing spiciness of the sauce. Mix and eat with rice.

A representative Korean-Chinese dish of deep-fried pork sirloin coated in a sweet and sour sauce. The combination of crispy pork and sweet and sour sauce is excellent. If you prefer 'jjik-muk' (dipping the sauce separately), please mention it when ordering.

Thinly sliced pork deep-fried in glutinous rice batter and coated with a sweet and sour sauce. It's known for its chewier and crispier texture compared to regular sweet and sour pork. It's best enjoyed immediately while warm.

Fried shrimp tossed in a sweet, sour, and slightly spicy chili sauce. The dish is characterized by the bouncy texture of the shrimp and the addictive flavor of the chili sauce. It's great to pair with meal sets.

Fried shrimp tossed in a soft and creamy sauce. Its sweet and mild flavor is loved by everyone, young and old. The combination of crispy fried shrimp and cream sauce is excellent.

Fried chicken stir-fried in a spicy, sweet, and sour sauce. The crispy fried chicken combined with ingredients like chili peppers and garlic creates an addictive flavor. It's especially good as a snack with beer.

Deep-fried chicken served with a tangy sauce made from soy sauce, vinegar, and sugar, along with fresh vegetables. It has a refreshing and clean taste, and can be enjoyed without feeling greasy. Dip the fried chicken in the sauce and eat with the vegetables.

Deep-fried dumplings (8 pieces) with a crispy exterior and a moist filling. They are even more delicious when dipped in soy sauce.

Chinese-style toast (6 pieces) made by sandwiching minced shrimp between slices of bread and deep-frying. It offers a crispy exterior and a soft, flavorful shrimp filling. It's good to enjoy with chili sauce or soy sauce.

A representative Korean distilled spirit. It typically has an alcohol content of about 16-20% and pairs well with food due to its clean and refreshing taste. It is usually consumed chilled.

A refreshing and crisp carbonated beverage, a light alcoholic drink to enjoy with food. It balances bitterness and savoriness, and pairs particularly well with fried dishes.

A clear Korean liquor made from rice, with an alcohol content of about 13%. It is characterized by its smooth texture and clean taste, and pairs particularly well with seafood dishes. It is best enjoyed chilled.

A Chinese distilled spirit made primarily from sorghum. It is characterized by its unique strong aroma and high alcohol content (typically 30-60%). It is usually savored in small amounts from a glass.

One of the most popular and widely enjoyed Baijiu in China. It has a high alcohol content of about 56% and is characterized by its intense aroma and flavor. It's good to drink in small amounts with hot food.

A type of Baijiu produced in the Yantai region of Shandong Province, China. It has an alcohol content of about 34% and is characterized by its smooth and fragrant floral aroma. It pairs well with oily Chinese dishes, cutting through the richness for a more enjoyable experience.