Gyeongju, South Korea — A hidden gem for tourists and locals alike, ‘Bonghwangdae Jajangmyeon House’ is making waves by combining affordable Chinese fare with a firm commitment to health. Overlooking the serene Bonghwangdae, this restaurant offers a diverse menu that caters to both traditional tastes and adventurous palates, all crafted with a philosophy of wholesome ingredients.
At the helm is chef and owner Lee Doo-ho (37), who operates on a simple but profound principle: "I cook as if I'm preparing a meal for my own children." This ethos is reflected in every dish, starting with the very foundation of his cuisine. All noodles and fried items are made with a dough kneaded with water infused with gardenia fruit, giving the noodles a slightly less chewy texture but ensuring a uniquely crisp and vibrant color for the fried dishes. Lee emphasizes that this choice is a deliberate step toward healthier food without compromising on flavor.
Lee’s culinary journey began in his early 20s. After studying cooking in college, he chose to hone his skills not in delivery-focused Chinese restaurants but in specialized culinary establishments in Seoul. "Before opening 'Bonghwangdae Jajangmyeon House' in late 2016, I traveled all over, dedicating more than a decade to mastering Chinese cuisine," he recalls.
This tireless effort has resulted in a menu that is both unique and beloved by customers. In addition to popular classics like sweet and sour pork, his research-driven creations include Tteokgalbi Jajangmyeon, Pork Jjamppong, cold Jjamppong (a seasonal specialty from April to September), Yu Lin Gi, and Chinese Pasta.
One standout is the signature Tteokgalbi Jajangmyeon. This hearty dish features a bowl of uni-jajangmyeon (minced pork black bean noodles) made without water, topped with a fried egg and a hand-kneaded, aged, and grilled Tteokgalbi patty. Lee’s decision to add the patty came from a desire to transform jajangmyeon from a simple, casual meal into a fulfilling one. The result is a surprisingly light yet flavorful combination that defies its modest price.
The Crispy Sweet and Sour Pork is another crowd-pleaser, distinguished by its unique sauce made from apples, lemons, onions, and ginger. Lee takes immense pride in this sauce, noting that the health benefits of its ingredients are as important as their flavor. The batter is his own creation, ensuring a satisfyingly crisp texture.
For those who crave warmth, the Pork Jjamppong offers a rich, flavorful broth made from pork stock, brimming with seafood and generous slices of pork neck. And for a summer treat, the Cold Jjamppong provides a refreshing, spicy kick with a smoky flavor from stir-fried pork, a dish Lee perfected during his time as a military cook.
Finally, the Chinese Pasta showcases Lee's experimental spirit. This dish, with its unique blend of mustard sauce, sesame dressing, and smoky meat and vegetables, is named for its pasta-like texture and flavor profile, despite not containing traditional pasta noodles.
Lee's commitment to quality and affordability shines through in every aspect of the restaurant. He explains that his reasonable prices are a reflection of his goal to provide a satisfying, high-quality meal for everyone.
Bonghwangdae Jajangmyeon House Menu Highlights:
Tteokgalbi Jajangmyeon
Crispy Sweet and Sour Pork
Cold Jjamppong (April-September)
Pork Jjamppong
Chinese Pasta
Yu Lin Gi
Set Menus
All menu items available for takeout.
Handmade Tteokgalbi patties available for separate purchase.
Hours: 11:30 AM – 8:30 PM Phone: 070-8827-2651 Address: 14 Jungang-ro, Gyeongju-si, Gyeongsangbuk-do
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