Haeundae Chinese restaurant crispy tangsuyuk: Songjeong Dol Jjamppong

I was in the Songjeong area recently, wondering what to have for lunch, and ended up at Songjeong Dol Jjamppong, a spot known for good food around Songjeong, Busan. I have had jajangmyeon (black bean noodles) plenty of times, but this was my first time trying doljajang, served on a hot stone plate, so I was curious. To give you the conclusion first: I went in expecting ordinary jajangmyeon and was completely overwhelmed by the visuals from the start haha.

Songjeong Dol Jjamppong location and how to get there

Songjeong Dol Jjamppong is on the first floor at 67 Songjeong Gwangeogol-ro, Haeundae-gu, Busan.

Two entrances: toward Songjeong Beach and Gwangeogol-ro

The restaurant is on the building's first floor and has two entrances. One faces Songjeong Beach, while the other is on Gwangeogol-ro, coming from the upper Songjeong road. It is in a great location to drop by while traveling around Songjeong or on a date, so keep it in mind if you are looking for a restaurant near Songjeong Beach in Busan!

Inside Songjeong Dol Jjamppong and how to order

Once inside, the restaurant was more spacious than I expected and had lots of tables. It was clean overall, with a relaxed atmosphere that was nice for a meal, and I spotted plenty of families too. There was also a self-service corner on one side, where you could help yourself to any side dishes you needed.

The wall also listed the origins of the ingredients in detail. They use a lot of Korean ingredients, including rice, pork, and various vegetables.

Ordering was easy through the tablet at the table. There is also a separate guide for eating the stone-plate jajang: first, wait for the black bean sauce to soak nicely into the noodles on the stone plate, then sprinkle on some chili powder if you like. And that is not the end of it—the key is scraping up the nurungji (scorched rice) that forms at the bottom as time passes!

Songjeong Dol Jjamppong menu and prices

The menu centered on stone-plate jajang and stone-plate jjamppong, with a wide selection of sides including tangsuyuk and dumplings.

• Medium nurungji dolpan jajang (2 people) ₩24,000 / large (3–4 people) ₩36,000
• Medium nurungji dolpan jjamppong (2 people) ₩26,000 / large (3–4 people) ₩37,000
• Whole squid stone-plate jjamppong, medium ₩31,000
• Chili pesto stone-plate jajang, medium ₩26,000 / large ₩37,000
• White stone-plate jjamppong, medium ₩26,000 / large ₩37,000
• Stone-plate mapo tofu (2 people) with 2 bowls of rice ₩23,000 / individual mapo tofu with 1 bowl of rice ₩13,000
• Cold jjamppong (summer only) ₩10,000
• Handmade gyōza dumplings, 6 pieces ₩8,000 / mala gyōza dumplings, 6 pieces ₩7,000
• Macaron menbosha, 4 pieces ₩14,000 / 6 pieces ₩20,000
• Mini crunchy tangsuyuk ₩14,000 / crunchy tangsuyuk ₩22,000
• Homemade grapefruit or green grape ade ₩5,000 / soju or beer ₩4,500 each / soft drinks ₩2,000

There were three of us, so we ordered the medium stone-plate jajang plus the mini crunchy tangsuyuk.

The stone-plate jajang and crunchy tangsuyuk combination

The basic sides were pickled radish and onion.

At last, the stone-plate jajang arrived! It looked generous even in photos, but once it came to the table, the sheer size of the stone plate was something else haha. There were three of us, so we ordered the medium size, and with the crunchy tangsuyuk alongside it, it was a perfectly generous amount. Best of all, it came on a blazing-hot stone plate instead of an ordinary bowl, so we could eat it warm from beginning to end.

The sauce bubbled away and gradually soaked into the noodles, becoming richer over time and giving a different impression from the first bite. The noodles were thoroughly coated in sauce and looked so glossy ✨ The black bean sauce was rich but worked beautifully with the noodles, so I kept reaching for more. There was seafood inside too, including squid and shrimp, which made it fun to pick through.

Chewy jajang nurungji at the bottom of the stone plate

And the truly best part was the nurungji... There was a layer of it underneath the stone-plate jajang. As it stuck to the hot plate, the black bean sauce soaked right into every grain of rice, and wow, it was so chewy and deliciousㅠㅠ!!!!!!!!! It was not simply crispy scorched rice; it had absorbed loads of black bean sauce, making it chewy and nutty at once. Seriously, mega chewy!! The texture was so good and it was delicious.

We also ordered the mini crunchy tangsuyuk. I thought the mini size might be a small portion, but it was surprisingly generous. Unlike regular tangsuyuk (Korean sweet-and-sour fried pork), the batter was unmistakably extra crisp and crunchy. Since the stone-plate jajang was on the rich side, having a piece of tangsuyuk now and then made for a great combination.

There was a cooler on one side with yogurt inside, and they said we could take one each. Finishing the meal with a cool yogurt was such a mood-lifting ending~!~!

The stone-plate jajang itself was unusual because it stayed warm to the very end, but as you ate, the sauce soaked into the noodles and grew richer, and it was fun scraping up the nurungji at the bottom at the end. The chewy black bean nurungji that had stuck to the plate was especially my kind of thing haha. Ordering the crunchy tangsuyuk alongside it added that crisp texture too, and I was very happy with the pairing.