Yeongjong Chinese restaurant with handmade noodles: Bonga Gyodong

Where is this Chinese restaurant in Unseo-dong?

My husband, child, and I stopped by Bonga Gyodong Banjeom (본가교동반점), near Eungol Cafe Street in Unseo-dong, Yeongjong, for lunch. It specializes in Gyodong-style jjampong, and I noticed that it makes its own noodles in-house.

I like noodle dishes, so I visited with some anticipation. We ordered jjajangmyeon (black bean noodles), and its springy, chewy texture stayed with me.

What did we order to share?

The menu included Gyodong jjampong, jjajangmyeon, jjampongbap, Gangneung Chodang sundubu jjampongbap, tangsuyuk (sweet and sour pork), and fried dumplings. We chose Gangneung Chodang sundubu jjampongbap, an extra-large jjajangmyeon, and a small tangsuyuk. It may have been a little too much for two adults, but we ordered several dishes so we could share what each of us wanted.

How were the texture and sauce of the handmade jjajangmyeon?

The extra-large jjajangmyeon was generously portioned and came topped with an egg. The noodles were a little springier and chewier than the noodles I usually have at Chinese restaurants. The sauce clung well to them, and even with the large portion, the texture did not noticeably deteriorate while we ate.

Rather than having an overpowering sweetness, the black bean sauce was mainly savory and nutty. The egg added a soft, rich flavor. It did not become cloying or feel overly greasy after several bites, and there was plenty to divide with my husband.

What did the Gangneung Chodang sundubu jjampongbap taste like?

The Gangneung Chodang sundubu jjampongbap had soft tofu in a spicy, peppery broth. Scooping up the tofu with the broth made the heat feel a little gentler. It had savory flavors from seafood and vegetables, while the broth was rich without being muddy.

Mixing rice into the broth now and then made for a filling meal as it soaked into the grains. We ordered rice instead of jjampong noodles that day, which let us fully appreciate the broth. The combination of spicy broth and soft tofu was memorable.

Was the small tangsuyuk good for sharing?

The tangsuyuk had a crisp coating that was not too thick, so it did not feel as though I was chewing mostly batter with the meat. With its sweet and sour sauce, it was good to alternate with the nutty jjajangmyeon and spicy jjampongbap. Adding the small portion made our shared meal more varied.

What was it like eating with a child?

My child is still young, so I was cautious about giving them Chinese restaurant food as-is. I mixed a little jjajang sauce into rice, and they ate it better than I expected. It was convenient that we could all eat together without bringing separate food that day.