[Seoul/Bongcheon] Wolhyanghu – A flawless Chinese restaurant in Gwanak-gu

A Chinese restaurant that opened in the shopping area of the Ssukgogae Apartment Complex in Bongcheon-dong.
WolhyanghuThe three letters were illuminating the building wall with white light.

When it comes to Chinese restaurants in Gwanak-gu, 'Palgong' is quite famous.
While it has become difficult to visit as it has been widely featured on various YouTube channels and blogs,
I decided to visit because it caught my eye that they offer menu items rarely seen in the neighborhood, such as Mongolian beef.

The interior is calmly organized in gray tones.
Two gold pendant lights hanging down over the table stand out.
There aren't many seats, so it is on the cozy side.
Since it was a weekday evening, it wasn't crowded and was nice to have a quiet meal.
There are also three seats at the single-person bar table in the back.

It is the menu.
Prices are divided into small and medium sizes, including 1.3 servings, 1.5 servings, etc.
It is filled with detailed explanations about the quantity.

One entire wall is a cooking menu gallery.
Yangjangpi, Mongolian Chop Steak, XO Palborajo, Baguette Menbosha, Maesaengi Seafood Ryusansul,
From Mapo Pork with Tofu, Chinese Gambas, to Five-layered Dongpo Pork
The menu items are familiar yet feature a subtle chef's touch, piquing curiosity.

Mongolian Chop Steak, Five-Spice Beef, and Five-Pork Belly Dongpo Pork are menu items that require reservations 2 hours in advance.
Since it is a store run by a single chef
The dish menu, excluding main courses such as Jajangmyeon and Jjamppong and Tangsuyuk, is
They say you have to make a reservation at least an hour in advance.

While looking at the information boards placed on each table, my gaze stopped at one line.
Free corkage for one bottle of wine, traditional liquor, sake, or whiskey per table when ordering a special menu.
From the first additional bottle, it is 15,000 won.
A small notice was added stating that Yantai Kaoliang Liquor, Soju, and Beer were not included.
As a craft beer lover, it is a real shame that corkage is not allowed, but
It is not entirely incomprehensible from the perspective of stores where detailed distinctions are difficult.
It’s something that the corkage fee is free for one bottle of other alcohol.

You can also get a discount on alcohol if you make a reservation in advance (1 hour prior).
Yantai Kaoliang Liquor 10%, Soju & Beer 20% Discount.
I wonder how many Chinese restaurants in Gwanak-gu offer drinks under these conditions.

Now for the main point.
The one I ordered Chemical Jjajang.
As the word 'Hwagong' suggests, quickly stir-fried over high heat
It seems to be served poured over in the style of Gan Jjajang.

The fried egg in the center looks heartwarming.
In Busan, a fried egg on top of Gan Jjajang is the unwritten rule.
It has been a long time since I last saw it in Seoul.
I feel good inside seeing the egg I didn't expect.

When you take a bite, the excessive sweetness does not come through.
Instead of the sweet initial taste commonly found in Korean-style Jjajang,
A rich umami flavor hits you first.

Above all, the sauce, stir-fried thickly without any moisture, clings perfectly to the noodles.
It doesn't drip even when you pick up a chopstickful.
The taste of Jajangmyeon, where the sauce clings perfectly to the noodles and becomes one, needs no explanation.

It was finished with chili powder.
I usually prefer sprinkling chili powder on my jjajang.
The basic Jjajang tasted good, so I only tasted a little bit at the end.
I am the type of person who finds it difficult to add variations to a favorite dish I taste for the first time.

The noodles are stir-fried to a springy texture, and,
The sauce and ingredients are bound together as one, rather than separating on the noodles.
I could feel the depth of skill in just a basic bowl of jajangmyeon.
I think I will visit again in the near future.
I enjoyed the meal 🙂

This is my second visit.
The Hwagong Jjajang left a lasting impression on me, so I revisited with my companions this time.
Spicy seafood tray jajangmyeon and fresh sirloin.

True to its name, the seafood tray jjajang stands out with its large shrimp and well-prepared squid.
Compared to Hwagong Jjajang, the spicy flavor further enhanced the umami of the jjajang.
I generally prefer adding chili powder, but in the case of coarse chili powder
The distinctive grassy smell can sometimes interfere with the taste. It is nice that you don't have to worry about that if it is served spicy from the start.

As I felt last time, the sauce clings to the noodles really well.
It doesn't drip even when you pick it up with chopsticks, and the seasoning is just right.
Tray Jjajang tastes better than Chemical Jjajang.

Wolhyanghu's sweet and sour pork, Hyanghu raw sirloin.
I ordered it with a fruit-based sauce.
There are Sichuan-based and garlic-based options, but they were promoting the garlic-based as their signature.
The sweet fruit-based sweet and sour pork was decently tasty.

I, who usually do not prefer sweet sauces
I prefer dipping food in chili powder mixed with vinegar.
I tend to prefer Chinese restaurant tempura and fried meat over sweet and sour pork.

It is good that it is not excessively sweet even when dipped in sauce, and has acidity to cut through the greasiness.

I was eating both menu items and was very satisfied. Xiangchang I added fried rice.
Xiangchang has a stronger sweet taste compared to other sausages, and
The aroma of spices such as five-spice powder, cinnamon, and licorice stands out
It is a Taiwanese-style sausage.

The aroma of spices rising from the Xiangchang sausage and the generous, fresh scent of pepper are pleasant
It was the signature menu that Wolhyanghu put forward.
The rice grains are roasted perfectly, one by one; it is top-notch.

However, since the black bean sauce was such a strong-flavored dish, the fried rice tended to be overshadowed a bit.
I think I would have been more satisfied if I had eaten them in a different order.

The egg soup served with the fried rice is also light and clean.

My second visit was just as satisfying. I look forward to every dish on the menu.
Next time, I plan to make a reservation in advance and try the Mongolian chop steak.
I should use the corkage service too.
I enjoyed the meal! 🙂