Ililhyang Euljiro Branch 일일향 을지로점(日日香 中食)

Ililhyang Euljiro is a Chinese restaurant in Jung-gu, Seoul, serving eohyang-donggo, tangsuyuk, jjajang noodles, jjamppong, fried rice, and seafood dishes in an open dining room and private rooms. Eohyang-donggo begins with a whole shiitake mushroom packed with springy shrimp. Frying gives the exterior a crisp edge while the thick mushroom retains its chew, and a doubanjiang-driven sauce adds chile, sweetness, garlic, and fermented savor. The concentrated seasoning pairs naturally with plain rice. Mushroom and filling arrive as one substantial piece, creating a clear contrast between the tender cap and elastic center. Tangsuyuk uses pork loin cut notably thicker than the thin strips common at many Chinese restaurants. A light, crisp coating surrounds juicy meat, so pork remains the focus rather than batter. Sauce may be kept on the side, preserving the fried texture and allowing each piece to be seasoned individually. Gan-jjajang carries the toasted aroma of ingredients cooked over high heat and includes onions that remain crisp against the dark bean sauce. Haemul jjajang adds a generous portion of seafood and vegetables along with mild chile, keeping the sauce from tasting only sweet and salty. Fried rice is cooked so the grains remain distinct and pick up wok aroma. Clear egg soup accompanies it, supplying a mild, warm contrast to the fried grains. Jjamppong likewise draws its character from seafood and vegetables tossed over high heat before broth is added. The soup is clean rather than excessively dense, supporting the noodles and solid ingredients without masking them. When several dishes share the table, the concentrated sauce of eohyang-donggo, the meaty crunch of tangsuyuk, the broth of jjamppong, and the restrained fried rice occupy different positions in the meal. The restaurant has an open hall and enclosed rooms for groups. Round tables allow large plates to be rotated and divided among diners. Windows overlook Cheonggyecheon and the surrounding office district, bringing an urban view into the dining room. The layout accommodates a focused meal around eohyang-donggo as well as a longer sequence of fried dishes, seafood, soup, noodles, and rice.