Sincheon-dong Daegu Chinese restaurant with room seating: Gyeryonggak

I heard a new Chinese restaurant had opened in Sincheon-dong, so I went straight over. This time it's Gyeryonggak!

They have all sorts of menu items, from basic Chinese dishes like jjajangmyeon and jjamppong to sweet and sour pork, so I agonized over what to order and ended up getting a bit of everything. Since it's a newly opened place, the space was clean and I was curious how the food would taste — let me honestly walk you through what I tried.

📍 Gyeryonggak / 54 Dongdaegu-ro 85-gil, 1st & 2nd floor, Dong-gu, Daegu / ⏰ Hours daily 11:00–21:00 / 🚗 Parking at nearby paid lots / 🍜 Group-friendly · takeout · reservations available

Gyeryonggak menu prices: jjajangmyeon from 6,500 won

Gyeryonggak has a price list posted at the entrance: jjajangmyeon is ₩6,500 cash, eolkeun jjamppong is ₩8,500, fried rice is ₩7,500, and mini sweet and sour pork is ₩9,900. I checked the prices before going in, and they were better than expected — overall, a pretty affordable range.

On top of that, Chamisul is ₩2,900 and Cass beer is ₩3,500, so having a drink with your Chinese food here doesn't put much dent in your wallet either.

Where to park near Gyeryonggak in Sincheon-dong: Public Parking Lot No. 1

We parked at the public lot. There's one right in front of Gyeryonggak, so it's fine to visit by car — we drove there that day too and parked at Public Lot No. 1 behind the Chamber of Commerce.

It's ₩1,000 for the first 30 minutes, then ₩500 every 10 minutes after that, and it's free on Saturdays and public holidays — good to know if you're planning a visit.

Inside Gyeryonggak: 1st-floor tables and a 2nd-floor private room

Gyeryonggak was bigger and cleaner than I expected. The first floor has a variety of seating, so it looked fine whether you're eating solo or with a group.

There's also a second-floor space.

Going up to the second floor, there was also a room space. Along with regular seating, they have a room-style area, which looked great for a family meal or a visit with several people. The room in particular is a separate, closed-off space, so it seemed ideal for anyone wanting a bit more privacy while eating.

What we ordered at Gyeryonggak: seafood white jjamppong and lard ganjajang

I originally wanted to order the charcoal-grilled ribs ganjajang and charcoal chicken jjamppong, but they were limited-quantity items and already sold out. So instead we went with seafood white jjamppong and lard ganjajang.

In particular, I was curious about Gyeryonggak's ganjajang, which is stir-fried with lard, since I wondered how it would differ from the ganjajang I usually eat. Lard is essentially rendered pork fat, and when used in stir-frying, it's said to add a distinctive rich, savory flavor.

Table setting and the self-serve bar at Gyeryonggak

The table came basically set with soy sauce, vinegar, and red pepper flakes, plus toothpicks and even hair ties.

There was also a separate self-serve bar. You can grab your own small plates and side dishes — pickled radish, onion, kimchi, and chunjang (black bean paste) were all available, so if you need more, feel free to grab extra without hesitation.

How does the seafood white jjamppong taste? Clear broth full of mussels and vegetables

Gyeryonggak's seafood white jjamppong is a clear-broth jjamppong piled high with mussels and various vegetables. It came out first while we waited, and honestly the visual alone was quite appetizing.

I tried the broth first — it was slightly spicy with a bit of seasoning. The refreshing taste from the seafood combined with the clean sweetness of the vegetables made the broth go down smoothly. There were more mussels than I expected, and plenty of bean sprouts, onion, and cabbage too, so it was fun to pick out each ingredient as I went.

The noodles were springy and chewy, which paired nicely as we slurped them up with the broth — this seems like a good pick for anyone who prefers a clean, mildly spicy white jjamppong over the more intense red version.

How does the lard ganjajang taste? Deep, savory flavor from the first bite

Next came the lard ganjajang I'd been curious about! It arrived in the standard style with the jjajang sauce served separately, and it was loaded with onion and other vegetables.

Mixing the sauce into the noodles gave them a real glossy shine, coating them thickly in the jjajang sauce. The noodles held their shape without going mushy and had a springy, chewy texture that went well with the sauce. Most of all, probably because it's stir-fried with lard, the very first bite had a savory, rich depth to it, and the sweet, salty flavor typical of jjajang was quite pronounced too!

The big chunks of onion added bursts of sweetness here and there, and with the sauce clinging so well to the noodles, the jjajang flavor got richer the more I ate. If you like your ganjajang more savory and intense than the usual version, this one's worth trying at least once.