Coconut-topped black vinegar pork and poached-egg jjajang: Bueokgan

Jjajangmyeon served with a poached egg on top? If you're tired of the usual Chinese food, listen up! I visited a famous jjajangmyeon spot in Haeundae that everyone's been talking about.

Location and hours of Bueokgan Chinese Haeundae Branch

• 📍Address: 200 Dalmaji-gil117beon-gil, Haeundae-gu, Busan, South Korea
• ⏰Hours: Daily 11:00 – 22:00 (last order 21:00)
• 🅿️Parking: Private on-site parking (free)
• 📎Amenities: Group seating, takeout, reservations, high chairs, separate men's/women's restrooms

European-style interior that doesn't feel like a Chinese restaurant at all

If you're picturing the red signage or the heavy, old-school scent of chunjang (black bean sauce) you usually associate with 'Chinese restaurant,' you're in for a big surprise.

The classic, sophisticated interior feels like walking into a modern European-style café or restaurant — a nice twist for a Chinese place.

It's perfect for a date, an Instagram-worthy photo, a proper family gathering, or just a clean, pleasant meal.

The restaurant has its own dedicated parking space, so you can park comfortably and walk right in.

Menu and prices

Noodles & rice dishes

• BUUK jjajangmyeon - ₩8,000
• Poached egg five-layer pork jjajangmyeon - ₩10,000
• Spicy jjajangmyeon - ₩10,000
• Beef brisket jjamppong - ₩12,000
• Seafood jjamppong - ₩14,000
• Mala cilantro jjamppong - ₩14,000
• Shrimp fried rice - ₩10,000
• Poached egg octopus Chinese-style rice bowl - ₩16,000

Main dishes

• Chinese-style cucumber salad - ₩8,000
• Shiitake shrimp - ₩18,000
• Fish-fragrant eggplant - ₩22,000
• Jalapeño cream shrimp - ₩22,000
• Whole garlic yuringi - ₩26,000
• Kkanpung shrimp - ₩28,000
• Black vinegar pork loin sweet and sour - ₩28,000
• Five-layer pork with chili and vegetables - ₩28,000

The basic side dish, jjajja (pickled radish), had a great crunchy texture, and the pickled radish was refreshingly clean too.

Black vinegar pork loin sweet and sour, topped with coconut powder

Black vinegar pork loin sweet and sour

Unlike the usual sweet and tangy sweet and sour sauce, this dish uses a dark reddish 'black vinegar' sauce.

It comes out coated in a rich, luxurious black vinegar sauce.

The batter has the same chewy texture as sticky-rice-style sweet and sour pork, and the pork loin inside is thick, plentiful, and free of any gamey smell.

The tanginess of the black vinegar balances out what could otherwise be a greasy fried dish.

Over the freshly fried pork, still steaming hot, snowy white coconut powder is delicately dusted on top.

Warmed slightly by the heat, its nutty, sweet coconut aroma blends harmoniously with the sharp bite of the onions.

Poached egg five-layer pork jjajangmyeon: the key is bursting the yolk

Busan-style jjajangmyeon usually comes with a crispy-edged fried egg as its signature, but here they top it with a soft, jiggly poached egg instead.

While the freshly stir-fried chunjang still carries that smoky aroma, you burst the poached egg yolk and mix it into the noodles.

On top of that, the pork belly isn't cut into small dice but into big, hearty chunks, so every bite bursts with the nuttiness of pork fat.

The nutty, smoky aroma of freshly stir-fried chunjang hits your nose right away, and the key move is popping the poached egg yolk with your chopsticks and mixing it into the noodles!

The burst yolk gently softens the saltiness that's characteristic of chunjang sauce and clings smoothly to the noodles, haha 😆

The yolk mellows out the sauce's characteristic saltiness while coating the noodles in a thick, glossy layer.

The nuttiness of the big chunks of pork belly bursting with every bite, combined with the rich flavor of the chunjang, was genuinely delicious — no exaggeration!

So how does the beef brisket jjamppong taste?

Beef brisket jjamppong

The generous pile of beef brisket and the deep color of the rich meat broth were mouth-watering just to look at.

The savory fat from the brisket melts subtly into the broth, striking a great balance between spiciness and clean, savory flavor.

This isn't the artificial, sharp heat of capsaicin — it's a deep, hearty, refreshing broth simmered for a long time with intense smoky wok-hei.

One spoonful and that direct-flame smokiness hits you right away. The spiciness isn't a sharp sting on your tongue — it's a heavy, satisfying kind of hot.

The broth soaks well into the noodles, so the flavors come together instead of feeling separate.

Tender beef brisket, chewy and crunchy wood ear mushrooms, and onions stir-fried to keep their crispness fill the bowl generously, so it stays satisfying until the very last noodle.

The rich meat broth and the natural sweetness of the vegetables combine for deep umami. It's a pleasantly spicy kind of dish — perfect mixed with rice as a hangover cure!

To sum up

This place is perfect for a drive along Dalmaji-gil in Haeundae, and with its own dedicated parking lot, you won't have any parking stress even in busy Haeundae. If you're tired of the same old boring Chinese food dates, come enjoy a special meal at 'Bueokgan Chinese,' a place that delights both your eyes and your mouth at once!