# Uirimji Lake day-trip lunch at a Jecheon Chinese restaurant: Nangman

- By Soyeon (https://superchart.com/en/@gangwon-wooden-tray/)
- Written Sep 17, 2026
- Local places › Restaurants › Jecheon, Chungbuk
- Sponsored: This post was written based on a store-visit sponsorship.
- English edition: https://superchart.com/en/@gangwon-wooden-tray/jecheon-uirimji-course-jjajang-tangsuyuk/
- Also in: [한국어](https://superchart.com/ko/@gangwon-wooden-tray/jecheon-uirimji-course-jjajang-tangsuyuk/index.md)

## In short

Nangman Jjajang is a Chinese restaurant on Uirimdae-ro 48-gil near Uirimji Lake in Jecheon, Chungbuk, housed in what looks like a converted home with tablet ordering and a self-service corner. Before sightseeing at Uirimji, two of us ordered the tray jjajang (25,000 won) — spicy noodles with wok-charred onion and seafood — and the cream tangsuyuk with tenderloin (25,000 won), which stayed crisp under the sauce so neither dish felt heavy. If you want to fit a proper meal into a Jecheon itinerary, this is the pair at Nangman Jjajang to remember.

## Good to know

- **Tray jjajang**: 25,000 won (serves 2)
- **Cream tangsuyuk with pork tenderloin**: 25,000 won (for 2)
- **Address**: 2-41 Uirimdae-ro 48-gil, Jecheon-si, Chungcheongbuk-do
- **Ordering**: Tablet ordering at the table
- **Facilities**: Self-service corner (side dishes and utensils)
- **Price reference**: ₩25,000 ≈ $18 (2026-09-19)

*as written by the visitor on Sep 17, 2026*

![Tray jjajang and cream tangsuyuk set at Nangman Jjajang in Jecheon](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-01-nq691-966.webp)

Wondering where to get a proper, satisfying meal before or after walking around Uirimji Lake in Jecheon? Restaurants near tourist spots are convenient, but the food is often just so-so, so picking a place always feels like a bit of a gamble on a trip. I wanted to eat before heading to Uirimji, so I stopped by Nangman Jjajang, a spot locals in Jecheon actually go to :) But the menu here turned out to be quite different from your typical neighborhood Chinese restaurant!

![Tray jjajang and cream tangsuyuk table set for two at Nangman Jjajang](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-02-1usfu-1200.webp)

What I ordered was the tray jjajang (₩25,000) and the cream tangsuyuk with tenderloin (₩25,000). Just from the photos the portions look huge, and once I actually ate, I immediately understood why people order these two together :) The spicy, rich tray jjajang and the soft, savory cream tangsuyuk covered each other's weak points perfectly — it's still vivid in my memory. Today I'm introducing Nangman Jjajang, a restaurant locals frequent before visiting Uirimji in Jecheon!

![View of Nangman Jjajang near Uirimji in Jecheon](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-03-aom4t-966.webp)

![Surroundings of Nangman Jjajang on Uirimdae-ro 48-gil](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-04-t8opz-966.webp)

## Where is Nangman Jjajang, and how close is it to Uirimji Lake?

> A convenient stop before or after visiting Uirimji

Nangman Jjajang, a local favorite in Jecheon, sits at 2-41 Uirimdae-ro 48-gil, Jecheon-si, Chungcheongbuk-do. It's close to Uirimji, so it worked well as a meal-then-sightseeing route for me. When I travel, I really care about the distance between the tourist spot and the restaurant — no matter how good a place is, if it's too far off the route, it eats into your time. On that front, Nangman Jjajang was an easy pick as a restaurant near Uirimji.

![Exterior of Nangman Jjajang, resembling a converted house](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-05-neti6-966.webp)

The exterior felt more like a converted house than a typical Chinese restaurant.

![TV show appearance notice at the entrance of Nangman Jjajang](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-06-mk1xb-m-966.webp)

![Self-service corner inside Nangman Jjajang](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-07-wal9o-966.webp)

Right at the entrance you can see traces of the restaurant's appearance on a well-known TV show, along with descriptions of the food, and inside there's a dedicated self-service corner making it easy to grab side dishes or utensils.

![Dining hall seating at Nangman Jjajang](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-08-q7pje-966.webp)

![Tablet ordering screen at the table](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-09-1igql-966.webp)

## Nangman Jjajang menu and how tablet ordering works

At Nangman Jjajang you order through a tablet at the table, so it was easy to take my time browsing the menu. The first thing that caught my eye was how unusual the menu names themselves were! Cream tangsuyuk, garlic tangsuyuk, spicy jjajang, tray jjajang — items that feel a bit different from a typical Chinese restaurant. What I was most curious about on my visit was the cream tangsuyuk with tenderloin. Cream on tangsuyuk? Just hearing that sounds like it could be pretty heavy.

![Cream tangsuyuk and tray jjajang listed on the Nangman Jjajang menu](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-10-1hu6p-966.webp)

![Menu listing spicy jjajang and garlic tangsuyuk](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-11-1486o-966.webp)

But here the cream tangsuyuk is introduced as one of their signature dishes, and actual reviews often mention that even with the sauce already poured on, the fried texture holds up and it's not as greasy as expected — which got me excited. So instead of a regular jjajangmyeon, I also ordered the slightly spicy tray jjajang. In the end, that choice was so~ good. ^-^

## Tray jjajang, 25,000 won: portion size and wok-charred flavor

> Nangman Jjajang's tray jjajang — an overwhelming visual from the first look

Tray jjajang, ₩25,000. When the dish arrived, my first thought was, 'This portion is huge.' The large plate is almost entirely hidden under jjajang sauce, noodles, and toppings! Rather than the usual style of pouring sauce over noodles, this one feels more like the noodles and black bean paste were stir-fried together over high heat.

So the difference was obvious the moment I lifted the noodles. The sauce doesn't just sit on top — it clings thickly to every single strand. In the photo you can see the noodles glistening, properly soaked in the black bean paste!

![Tray jjajang noodles thickly coated in black bean sauce](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-12-142ut-966.webp)

The first bite brings a rich, savory sweetness from the jjajang, and after a moment a subtle spiciness builds up. Completely different from the usual overly-sweet tray jjajang! Instead of pushing sweet and salty, it has the deep flavor of stir-fried black bean paste, a smoky char, and a lingering spiciness that keeps your chopsticks coming back. Nangman Jjajang's tray jjajang is just spicy enough that you won't get tired of it no matter how much you eat, and it's packed with that charred, smoky appeal.

![Tray jjajang lifted up with chopsticks](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-13-1jn1g-966.webp)

### The wok-charred grilled onion in the tray jjajang

I think the grilled onion is what really carries that smoky flavor. It pulls the char and sweetness together nicely. The thickly cut onion is stir-fried over high heat so the sweetness comes out, but it's not completely limp — it still has some crunch. It's not just onion soaked in sauce, it's onion infused with smoky flavor, so it's delicious even on its own :) Picking up an onion piece together with noodles, like in the photo, gives you a hit of sweetness and moisture right in the middle of the rich jjajang flavor haha.

![Grilled onion picked up together with noodles](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-14-11s7g-966.webp)

![Tray jjajang plate loaded with vegetables and toppings](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-15-cke6g-966.webp)

### How much seafood and topping is in the tray jjajang?

What I liked about the tray jjajang was the variety and volume of toppings. If you dig through the noodles, there's a lot of onion and vegetables, plus seafood and meat mixed in. Picking up a piece of meat is a whole different experience — the black bean sauce coats it thickly, so it tastes like eating richly seasoned, savory-salty meat.

![A piece of meat thickly coated in black bean sauce](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-16-1dqii-966.webp)

![Meat and vegetable toppings inside the tray jjajang](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-17-1od0y-966.webp)

And what I really liked was the seafood. Plump shrimp and chewy seafood pieces show up here and there, breaking up the monotony that can come from just eating noodles. So even though the portion is large, it stays fun to eat until the very end. Searching for local favorites in Jecheon, I kept seeing this restaurant's tray jjajang mentioned — and after actually eating it, I understood why immediately :)

![Shrimp and seafood inside the tray jjajang](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-18-zordp-966.webp)

## Do the noodles and sauce cling together well?

> The real key is how tightly the noodles and sauce cling together

Personally, what I care about most in a tray jjajang is the noodles. No matter how good the sauce is, if the noodles are mushy or the sauce doesn't stick, you get tired of it fast. Nangman Jjajang's tray jjajang was the kind where the sauce soaks deep into the noodles! When you lift a big forkful, the jjajang sauce comes right along with the noodles instead of sliding off. So the flavor intensity barely drops from the first bite to the last ^.^

![Tray jjajang topped with perilla leaves](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-19-1j3wz-966.webp)

It feels much more like a stir-fry than a regular jjajangmyeon, so you can taste the char and the slightly toasted, savory flavor of the black bean paste. Eating a perilla leaf here and there was nice too — the distinct aroma of perilla leaf cuts through the intense jjajang sauce and refreshes your palate. At first I was surprised at how many perilla leaves were piled on top of the tray jjajang, but after tasting it, I got why haha.

## Cream tangsuyuk with tenderloin, 25,000 won: is it too rich?

> The cream tangsuyuk looks completely different from the start

And the dish I was most curious about that day. Cream tangsuyuk with tenderloin, ₩25,000. If you're expecting a typical tangsuyuk when the food arrives, you might be a bit surprised — instead of a brown tangsuyuk sauce, a pale cream-colored sauce is generously poured over the fried tenderloin.

![Cream tangsuyuk generously topped with pale cream sauce](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-20-uq535-966.webp)

![Cream tangsuyuk topped with onion and paprika](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-21-kpzni-966.webp)

Thinly sliced onion, paprika, and corn are scattered on top, so at first glance it looked like an upscale dish ^.^ But pick up a piece and underneath you find properly fried tangsuyuk. Even with a generous amount of cream sauce on it, the batter doesn't go completely limp — you still get crispness on the outside and softness from the tenderloin inside when you bite in. Reviews mention the same thing, that the fried texture holds up even under the cream sauce. Can you imagine how good that must taste? haha

![Crispy batter of the tenderloin tangsuyuk under the cream sauce](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-22-w03cx-966.webp)

Before eating the cream tangsuyuk, what worried me most was how greasy it might be. 'If they pour on this much cream, won't I get tired of it after two or three pieces?' But it wasn't what I expected. The sauce wasn't heavy and oily like mayonnaise. It was sweet, smooth, and even a little tangy — a creamy sauce that felt surprisingly light. Eating it together with raw onion is really important here! The crunch and sharp bite of the thinly sliced onion immediately cuts through the richness of the cream sauce. The first bite gives you the soft cream flavor, chewing brings out the clean meaty flavor of the tenderloin and the savoriness of the batter, and at the end the crunch of the onion lingers. So even with a lot of sauce on each bite, it never felt as heavy as expected. Cream, and yet not as greasy as I thought :)

### Why the tenderloin makes the tangsuyuk so tender

Being tenderloin, the meat itself was tender. At the end of the day, the meat is what makes or breaks tangsuyuk — no matter how special the sauce is, if the meat is tough, you won't go back for more. But the cream tangsuyuk with tenderloin lives up to its name, with noticeably tender meat inside. Pick up a piece with your chopsticks and you can see it has a decent thickness too. It's different from cheap tangsuyuk where all you taste is thick batter. The crispy batter hits first on the outside, and then the tender meat breaks apart nicely inside. Add the cream sauce filling out the meat's clean flavor, and it creates a unique taste somewhere between a creamy chicken dish and tangsuyuk. ㅎ_ㅎ I'd recommend this dish especially to people who think, 'since I've come all this way, let me try something I haven't had before,' rather than someone who just wants a classic tangsuyuk. For tourists looking for a restaurant near Uirimji, this is a dish worth remembering.

![Table for two with tray jjajang and cream tangsuyuk](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-23-zie7c-966.webp)

## Can two people finish both dishes at Nangman Jjajang?

The tray jjajang is a two-person dish, and the cream tangsuyuk is also portioned for two. If two people order both, at first you might think, 'isn't that too much?' The plates really are large. But because the tray jjajang is spicy and the cream tangsuyuk is soft and mild, the flavors don't overlap, so you end up eating more than you'd expect. As you can see in the photos, we ate until the bottom of the tray jjajang plate was visible. If you're planning a hearty meal at this local Jecheon favorite followed by a slow stroll around Uirimji, be careful — you might end up remembering Nangman Jjajang more than the lake itself ^.^

![Tray jjajang plate emptied down to the bottom](https://img.superchart.com/images/jecheon-uirimji-course-jjajang-tangsuyuk/jecheon-uirimji-course-jjajang-tangsuyuk-24-1n04w-966.webp)

## Nangman Jjajang as a stop on a Uirimji Lake itinerary

If you're planning to visit Uirimji on a trip to Jecheon, this is a great place to build into your meal itinerary :) For a first visit, I'd especially recommend the combo of tray jjajang (₩25,000) and cream tangsuyuk with tenderloin (₩25,000). The tray jjajang wasn't just a simple sweet jjajang — it stood out for its rich black bean paste, smoky char, subtle spiciness, and generous toppings, while the cream tangsuyuk had a strong identity of its own with crispy batter, tender tenderloin, and a sweet, savory cream sauce.

And the two taste even better when you eat them alternately. Once the richness of the cream tangsuyuk builds up, you crave the spiciness of the tray jjajang, and while eating the tray jjajang you start missing the soft cream tangsuyuk again. If you're looking for a local Jecheon favorite and want at least one memorable dish instead of a typical Chinese restaurant meal, this place is well worth checking out. Like me, visiting here before touring Uirimji and heading out with a full stomach was a good route. If you're looking for a restaurant near Uirimji, skip the usual jjajangmyeon and tangsuyuk and try the tray jjajang and cream tangsuyuk first. A few bites in, you'll understand exactly why locals in Jecheon flock here, and why these two dishes are ordered together so often. 😆

## Where it is

- Nangman Jjajang (낭만짜장)
- 2-41 Uirimdae-ro 48-gil, Jecheon-si, Chungcheongbuk-do, South Korea
- 충청북도 제천시 의림대로48길 2-41
- 37.1773028, 128.2122388
- Google Maps: https://www.google.com/maps/search/%EB%82%AD%EB%A7%8C%EC%A7%9C%EC%9E%A5/@37.1773028,128.2122388,17z

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