빠루(129 reviews)Lunch・Visited 2025/09(1 visits)2.505Mul-jjajang is fineDaebojang (대보장), a famous old Chinese restaurant in Gaeksa. Ordered the tangsuyuk (small), mul-jjajang, and ganjjang. Judging by the color of the onions in the ganjjang sauce, it's a properly made ganjjang stir-fried on the spot. Adding chives to the sauce was new to me, but it doesn't affect the taste much; it's a style with a deep savory flavor and high salinity, so it's quite punchy. It's on the salty side, so you need to be careful with how much you add—if you dump it all in without thinking, it could be a disaster. the noodles are thin, and there's plenty of liquid in the sauce, making them easy to mix and eat. However, the pork has a bit of a gamey smell that even the black bean paste can't fully mask, which is a struggle. Mul-jjajang isn't the familiar reddish color I've seen elsewhere, but a pale, whitish style. It looks like ulmyeon, and it actually tastes similar to ulmyeon or seafood nurungji-tang. It captures that unique, savory, and thick texture well, and because the noodles are thin, the sauce clings to them nicely. The pork in the tangsuyuk is small with lots of crumbs, and it's the old-school style fried until very crispy. I love this style, but the gamey smell of the meat is very distracting. Well, the meat in the ganjjang also had that smell, so it's inevitable that the tangsuyuk would too. Even the sweet sauce can't cover it up. Mul-jjajang wasn't bad, but I couldn't have a satisfying meal because of this gamey smell that you can't just gloss over by calling it an old restaurant. It seems they need to improve their pork quality, and until then, I recommend only eating the mul-jjajang if you visit.