1.285 Oryong Samseon Jjajang Myeon


17 (Sun) October 2010

Oryong Samseon Jjajang Myeon


at Yangjin

-Chinatown, Incheon, Gyeonggi, Korea-

with the Family, CBD

Oryong is Chinese dish.  Consists of a minced-shrimp meatball, wrapped in a slice of sea cucumber and deep-fried.  Typically served as its own dish, in a garlicky brown sauce.

At Yangjin, it was included as a topping for jjajang myeon, along with other seafood (samseon).  Both the noodles and the meatballs were excellent.  At 12,000 won, this was the most expensive version that I’ve ever had.

Our camping trip the evening before had taken us to an island off the western coast, near Incheon, where Korea’s only official Chinatown is located. Being in the neighborhood, I couldn’t pass up the opportunity to eat my favorite food of all time at its birthplace. In fact, the plan was to go to the very restaurant that claims to be ground zero, the originator of the Koreanized version of Chinese black bean sauce noodles. Alas, the long queue in front of the restaurant, a wait of more than an hour, forced us to settle on the joint next door. Fortunately, the food was pretty good. (I’m certain that I’ll review the other restaurant, the originator, sometime prior to the conclusion of this project.)


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