From Chicken to Noodle: Wang Be Sung Again

For the sake of increasing diversity in my blog, I tend not to visit the same restaurant and post about it. Yet there is one and only Chinese restaurant that my family goes to in Korea: Wang Be Sung. We modified our order from last time so I don't feel too repetitive.

Since my brother joined us this time around, we also ordered a big dish called "Gganpoongi," or fried chicken wings in spicy chili sauce. Unfortunately, one of my New Year's Resolutions was to avoid fried food, so I didn't eat the chicken, but I have tried it before last summer.

About 20 pieces of chicken legs are fried, tossed in slightly sweet and spicy chili sauce with chopped vegetables (carrots, bell pepper, onion, and scallions), and served on a huge plate.

You can tell that the chicken was fried right before being served. Underneath the crispy surface is moist, juicy meat.

It's impossible to take a bite of this chicken without saying, "ho, ho" from the heat.

Usually fried food tastes the best when eaten right from the fryer, but this chicken is tasty even when cold.

As we were enjoying the "appetizer," the waitress brought the noodles. Jjampong, or spicy seafood noodle, had so many different types of mushroom, greens, and seafood piled on top. We had to let it cool before diving into the dish.

Judging from the oil floating on top, I am guessing that they added a spoonful of chili oil to the broth for the extra spiciness. I didn't try the broth because it looked too red.

I only had the noodle and the mushroom, which didn't entire soak up all the spices. Still, the noodle was a bit salty from too much pepper seasoning, but it needed a hint of salt.

The noodle had a very chewy texture.

Next came jjajangmyun, or noodle in black paste sauce. Like I blogged about last time, Wang Be Sung has the best jjangmyun because they don't put pork, cook with less oil, and has abundant vegetables and shrimp.

The sauce and the noodle came out separately so the diner can control how much sauce to pour. We put the whole thing.

Again the noodle was equally as chewy as the one in jjampong without the chili oil smothered on the surface. When I was little, I used to taste the noodle before it was mixed to judge the quality of the restaurant based on the noodle. Wang Be Sung's is supreme!