Paju Chinese restaurant for hot white jjamppong: Dolpanseok

I visited a restaurant in Paju known for its stone-plate jjajangmyeon and stone-plate jjamppong, and the food was good. It was also a nice spot for a date around Simhaksan in Paju.

Dolpanseok Jjamppong near Simhaksan: location and parking

Dolpanseok Jjamppong is located in an area near Simhaksan in Paju where many restaurants are gathered.

There is a parking lot in front of the restaurant, so parking was easy.

The restaurant was clean and pleasant. Its neatly finished exterior made a refreshing first impression, while the tidy wood-toned interior felt calm and comfortable.

It is spacious enough for company dinners or family gatherings. It was a comfortable place to eat with family, a partner, or friends, and its clean, pleasant atmosphere also made it good for a date.

Self-service bar and after-meal treats

The self-service bar has pa-kimchi (green onion kimchi). It is not served at the table, so anyone who likes it can help themselves at the bar.

Steamed rice also comes with unlimited refills.

At the entrance, there were yogurt drinks and old-fashioned Korean snacks.

They were great for freshening up after the meal. They went surprisingly well with Chinese food.

Dolpanseok Jjamppong menu and order

Menu

Here is the Dolpanseok Jjamppong menu. There is a stone-plate jjamppong and pork cutlet chi-tang set, as well as a stone-plate jjajangmyeon and pork cutlet chi-tang set. There are sets with Ttungboshya, too.

• Three chicken seafood scorched-rice soup ₩43,000
• Cold jjamppong ₩10,000
• Scorched-rice stone-plate jjamppong ₩29,000
• Scorched-rice stone-plate jjajangmyeon ₩28,000

There is chili pesto stone-plate jjajangmyeon, scorched-rice stone-plate white jjamppong for ₩29,000, and mapo tofu as well. The mini handmade pork cutlet chi-tang is ₩15,000, Ttungboshya is ₩15,000, and there are fried dumplings, too. We ordered white jjamppong, Ttungboshya, and fried dumplings.

These were the basic side dishes. The pa-kimchi is at the self-service bar, so anyone who wants some can bring it over from there.

Hot broth and scorched rice in the stone-plate white jjamppong

Finally, the Dolpanseok Jjamppong arrived. Quite a sight, right? The main dish we ordered that day was stone-plate white jjamppong, and the generous serving on a wide, piping-hot stone plate was impressive from the moment it arrived.

Fresh seafood and vegetables were piled generously over the rich white broth as it bubbled away.

Thanks to the heat of the stone plate, it stayed warm right through to the last noodles. The seafood flavor and smoky wok aroma had seeped deep into the broth, making it rich and clean-tasting. I loved the refined savoriness unique to white jjamppong: not overpowering, yet filling and refreshing.

There was nurungji (scorched rice) at the bottom to eat after finishing the noodles. It made the meal feel even more generous.

A meal with shrimp toast and fried dumplings

Let me show you the fried dumplings and menbosha (fried shrimp toast) we had alongside the white jjamppong. The menbosha was especially large and plump-looking, with crisp bread on the outside and a thick filling of bouncy shrimp inside.

The crispy texture and sweet shrimp flavor were wonderful, and the mild white jjamppong paired beautifully with the nutty richness of the menbosha.

The fried dumplings came out beautifully golden and crisp, which I loved.

Even their savory meat juices paired so well with the white jjamppong. Instead of the usual spicy red-broth jjamppong, this was a satisfying lunch where I got to fully enjoy the mildness and savoriness unique to deeply steeped white jjamppong served on a stone plate.