Bieung Banjeom 비응반점

Bieung Banjeom is a Chinese restaurant at 64 Bieung-ro in Gunsan, Jeonbuk, serving cuttlefish tangsu and seafood jjamppong. The cuttlefish dish replaces the pork used in conventional tangsuyuk with pieces of cuttlefish coated and deep-fried. A thin, crisp outer shell surrounds thick, elastic flesh, so the bite differs from both pork tangsuyuk and ordinary fried squid. The Sichuan-style cuttlefish tangsu is listed in small and medium sizes and comes with a red-toned sauce. Keeping the sauce separate preserves dry batter on some pieces while allowing other pieces to absorb the glossy seasoning. Seafood jjamppong combines noodles and red broth with squid, shellfish, meat, and onion. The broth does not depend solely on a high level of chili heat; sweetness from onion and savory liquid from the seafood remain identifiable around the noodles. Seafood jjamppong-bap uses a related broth and topping combination with rice in place of noodles. Seafood gan-jjajang places a stir-fried black-bean sauce containing seafood and meat in a vessel separate from the noodles, so the sauce is mixed at the table. Standard jjajangmyeon brings soft noodles and a sweeter black sauce together in one bowl. Jjaengban jjamppong changes the format again, spreading noodles, seafood, and seasoning across a broad plate with less free broth than the soup version. The sauce therefore adheres more directly to the noodles and leaves room for rice to be mixed into what remains. These dishes define several clear preparations within one Chinese menu: springy cuttlefish under fried batter, seafood and noodles submerged in broth, rice paired with that soup base, black-bean sauce poured over plain noodles, and stir-fried jjamppong on a platter. The dining room is a broad hall with many square tables sized to hold the large soup bowls and shared cuttlefish plate together.