Chinese restaurant in Yeongjong, Incheon: Bongga Gyodong Banjeom

I went to Bongga Gyodong Banjeom (본가교동반점) near Unseo Station with a friend. It reminded me of having Gyodong jjamppong with friends in Gangwon-do before. This time, we ordered Chodang sundubu jjamppongbap (spicy seafood noodle-soup broth with soft tofu and rice) and a small tangsuyuk (sweet-and-sour fried pork) to share.

What should you know about visiting for noodle dishes?

We visited a little early. Noodle dishes can sell out in the evening, so that is worth keeping in mind if you are planning to order noodles.

What did we order?

The menu had rice dishes, noodle dishes, and several fried items. I had recently returned to Korea and had been craving tangsuyuk, so we chose the small tangsuyuk and Chodang sundubu jjamppongbap.

Were the side dishes and tableware convenient to use?

Each spoon was individually wrapped, and wet wipes were available. It was convenient to have what we needed before eating already prepared.

Onion, chunjang (black bean paste), and danmuji (pickled yellow radish) were served. At the self-service bar inside, we could bring back as many extra side dishes as we wanted. We also took some baek kimchi and picked up a ladle and small plates to share the food.

We were both wearing light-colored clothes, but even while busy preparing food, the owner brought us aprons. That thoughtful service stayed with me.

How were the portion and flavor of Chodang sundubu jjamppongbap?

The tangsuyuk arrived first, with a clear sauce served separately. We ordered the small size, but after seeing the amount of jjamppongbap that followed, I thought people with smaller appetites like us could also choose the mini tangsuyuk.

The jjamppongbap had plenty of sundubu (soft tofu), and the rice came in a bowl filled to the top. I could not tell the exact amount, but it felt as though there was more than one block of tofu. The soft tofu went well with the jjamppong broth.

My friend likes mixing rice into soup, so we ate it that way too. The broth soaked into the rice grains, making it pleasantly moist.

Even after adding the rice, the broth did not overflow, so it was easy to eat. After finishing the jjamppongbap, I wondered what the same broth would be like with noodles. We did not have noodles this time, but decided to try a noodle dish next time.

There were quite a few vegetables too, making it easy to scoop them up with the soft tofu.

What stood out about the tangsuyuk?

The tangsuyuk had a light-colored coating. We also dipped it in soy sauce sprinkled with chili powder.

The tangsuyuk sauce served separately was sweet. Dipping the pieces generously in the sauce was satisfying because it was the tangsuyuk flavor I had been wanting after a long time, and I liked that the meat was thick.

At the end of the meal, we were given yogurt. We each had a green grape while paying before leaving. The generous jjamppongbap and tangsuyuk, along with the kind service, made this meal memorable.