Yetnal Chinese Restaurant
JonmatdoriYetnal Chinese Restaurant is a Chinese food restaurant on Seoul Seongbuk-gu Seongbuk-ro 8-gil. The menu includes Ganjjajang and Tangsuyuk.
A concise guide based on what was ordered and described in the feature.
See what each feature ordered, described, and highlighted about the visit.
Old-school sweet-and-sour pork that left the host stunned in Seongbuk-dong
A visit to a long-running Chinese restaurant in Seongbuk-dong, Seoul, for sweet-and-sour pork, jajangmyeon, jjamppong, and fried rice.
A long-running Chinese restaurant in Seongbuk-dong, Seoul, said to have been operating since 1974.
The sweet-and-sour pork is described as crispy yet moist, the sauce as mildly aromatic rather than sharp, the jjamppong as thick and generous, and the fried rice as an old-school grainy style.
- Visit to Oedae Chinese Restaurant in Seongbuk-dong, Seoul
- Ordered sweet-and-sour pork, jajangmyeon, jjamppong, and fried rice
- Sweet-and-sour pork is described as crispy and moist
- Jjamppong is described as thick and generously filled
- Fried rice is described as an old-style grainy version
Mukbang at a 50-Year-Old Chinese Restaurant in Seongbuk-gu
A long-running Chinese restaurant in Seongbuk-gu serves free jajangmyeon on Jjajang Day and several classic dishes.
A Chinese restaurant in Seongbuk-gu with a 50-year history. It serves free jajangmyeon to older guests on Jjajang Day and shows several classic Chinese dishes.
The jajangmyeon is presented as the main dish. The jjambbong broth is described as thick and deep, the sweet-and-sour pork batter as airy, the meat as tender, and the fried rice as having a smoky wok flavor.
- A 50-year-old Chinese restaurant in Seongbuk-gu is featured.
- Free jajangmyeon is served to older guests on Jjajang Day.
- The video includes jajangmyeon, seafood jjambbong, sweet-and-sour pork, shrimp, fried chicken, fried rice, and sikhye.
- The jjambbong broth is described as thick and deep in flavor.
- The sweet-and-sour pork is described as having airy batter and tender meat.


