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Discover Gochang Style Jjamjjamyeon: A Unique Korean-Chinese Noodle Dish You Must Try

Have you ever heard of Jjamjjamyeon? For most people, it might bring to mind a dish where Jjajangmyeon (black bean noodles) and Jjamppong (spicy seafood noodle soup) are served side-by-side in a divided bowl. This style of Jjamjjamyeon became popular in the late 90s and early 2000s in Korea, offering a solution to the eternal dilemma: 짜장 vs 짬뽕 (Jjajangmyeon or Jjamppong)?

However, today we’re not talking about that typical half-and-half Jjamjjamyeon. We’re diving into Gochang-style (고창식) or Gwangju-style (광주식) Jjamjjamyeon, a truly unique culinary experience mainly found in Gochang, North Jeolla Province and Gwangju Metropolitan City. This “real” Jjamjjamyeon is not divided; instead, the Jjajang and Jjamppong are mixed together!

What is Gochang Style Jjamjjamyeon?

While the origin isn’t definitively confirmed to be Gochang over Gwangju, Gochang is often considered the birthplace. Geographically, Gochang is closer to the South Jeolla region than Jeonju, the capital of North Jeolla, giving a hint as to why these two cities might have pioneered this dish. Personally, I prefer Jjajangmyeon over Jjamppong. So, even though it’s a Jjamjjamyeon, the Gochang version leans more towards a stir-fried Jjamppong style without much broth, making it seem closer to Jjajangmyeon. I was incredibly curious about the taste.

This unique Jjamjjamyeon has been featured on Korean food shows like Baek Jong-won’s Top 3 Chef King and Battle Trip, highlighting restaurants in Gwangju and Gochang. After some online research and considering visuals and reviews, I chose to visit Naraegong (나래궁) in Eumnae-ri, Gochang-eup, Gochang, Jeollabuk-do to try this intriguing dish. The restaurant’s signboard is quite eclectic, reading “Sunflower Total Fashion Super Arcade,” giving it a charming local vibe.

Dining Experience at Naraegong (나래궁)

A bowl of Gochang-style Jjamjjamyeon at Naraegong costs 8,000 won. Considering the unique nature of the dish and the ingredients, the price is understandable. However, the basic Jjajangmyeon is priced at 7,000 won, which feels slightly high. I ordered a set for 28,000 won that included Tangsuyuk (sweet and sour pork) and two Jjamjjamyeons.

The visual presentation of the Jjamjjamyeon was appealing. Of course, once you mix it, it just looks like Jjajangmyeon, so take your photos beforehand! Before mixing, I tasted both the Jjajang sauce and the Jjamppong sauce separately.

First, the Jjajangmyeon sauce was excellent, reminiscent of classic, old-school Korean-Chinese Jjajangmyeon – a good sign! A bad Jjajangmyeon base would have ruined the entire review. The Jjamppong sauce, resembling stir-fried Jjamppong or bibim-Jjamppong, was different from what I expected. I initially thought it might be similar to Jeonju’s Mul-jjajang (watery Jjajang), but it was distinctly stir-fried Jjamppong flavor. It was packed with ingredients like squid, shrimp, octopus, and various vegetables, indicating good quality. It had a slightly spicy kick, perhaps a bit more so if you were to eat only the Jjamppong sauce.

The magic happened when mixing the two sauces. The Jjajang flavor was dominant, but it neutralized the spiciness of the Jjamppong, resulting in a subtly spicy, rich Jjajangmyeon with hints of seafood from the Jjamppong. It wasn’t quite seafood Jjajangmyeon or typical Jjajangmyeon; it was Naraegong’s Gochang-style Jjamjjamyeon – surprisingly new and delicious! While the individual Jjajang and Jjamppong sauces were familiar, the combined taste was unique and better than expected. It’s a flavor combination you might not think of trying normally, but it works remarkably well.

If you’re curious but can’t make it to Gochang or Gwangju, you could try ordering Jjajangmyeon and Bokkeum Jjamppong (or Bibim Jjamppong) from your local Chinese restaurant and mixing them. It won’t be exactly the same, but it might give you a similar flavor profile. However, for the authentic experience, a trip to Gochang or Gwangju to try the real Gochang-style Jjamjjamyeon is recommended!

Tangsuyuk (Sweet and Sour Pork)

As for the Tangsuyuk, I’m a “dipping” type of person. The Tangsuyuk at Naraegong exceeded expectations. The sauce had a strong sweet flavor, possibly with a hint of fruit, which I personally prefer over sour-leaning sauces. The pork was thick, meaty, and had a chewy texture, indicating good quality meat and proper frying.

Final Verdict

Even though I didn’t try other dishes, based on the Jjajangmyeon, Jjamppong, and Tangsuyuk, I’m confident that Naraegong offers a consistently good standard across their menu. The Gochang-style Jjamjjamyeon itself, beyond being a regional specialty, is a genuinely appealing and unique dish worth trying. If you’re in Gochang, don’t miss out on this culinary gem!

Restaurant Information:

• Restaurant Name: Naraegong (나래궁)
• Location: Eumnae-ri, Gochang-eup, Gochang, Jeollabuk-do, South Korea (전북 고창 읍내리)
• Cuisine: Korean-Chinese
• Specialty: Gochang Style Jjamjjamyeon
• General Rating: Good

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