Chinese restaurant in Yeongjong, Incheon: jjamppong rice at Bongga Gyodong Banjeom

Where is Bongga Gyodong Banjeom, and what is it like inside?

While looking for a Chinese restaurant in Yeongjong, I went to Bongga Gyodong Banjeom (본가교동반점) on Eungol Cafe Street in Unseo-dong. Its introduction says it makes its own noodles and prepares seafood in-house, which made me curious about the food.

The dining room was neatly kept. There was no strong smell of cooking oil when I entered, which made a good first impression.

What did I order together?

I ordered an extra-large jjajangmyeon (noodles in black bean sauce), Gangneung Chodang soft tofu jjamppong rice, and mini tangsuyuk (sweet-and-sour fried pork). I alternated among the noodles, rice, and fried dish.

How were the noodles and sauce in the extra-large jjajangmyeon?

The house-made noodles were thick and pleasantly firm. The chunjang (black bean paste) sauce coated them evenly, and a sunny-side-up egg with a half-set yolk sat on top. Breaking the yolk and mixing it in added a nutty richness.

The chunjang had a savory, sweet flavor, without being overly oily. Although the extra-large portion was generous, I did not tire of it by the end.

What does the Gangneung Chodang soft tofu jjamppong rice taste like?

The Gangneung Chodang soft tofu jjamppong rice came with rice separately instead of noodles. Soft, nutty tofu went well with the rich, spicy jjamppong broth. It also contained a generous amount of squid and vegetables, and the broth had a savory seafood flavor.

The soft texture of the tofu stood out in particular. When I mixed in the rice, the spicy broth soaked into the grains and I finished the bowl.

How was the mini tangsuyuk alongside the meal?

The mini tangsuyuk had a thin, crisp coating. Its sauce was pleasantly sweet and sour, and I thought it worked better for dipping than pouring over the meat. Having a piece after the spicy jjamppong rice changed up the flavors nicely.

The savory sweetness of the jjajangmyeon, the spicy broth of the soft tofu jjamppong rice, and the crisp texture of the tangsuyuk suited one another well. Ordering all three meant I could keep eating without tiring of the meal.