JARI

The jjamppong uses rice noodles, which many found unique, less heavy, and contributed to a clean, refreshing broth.

The fried rice was highly praised for its distinct grains, balanced seasoning, and the 'wok hei' aroma, making it a standout dish.

The sweet and sour pork, often called 'cotton candy' or 'mohwa-som' due to its appearance, was noted for its soft, chewy texture and good sauce.

The fried eggplant with shrimp was highlighted for its excellent sweet and sour sauce, tender shrimp, and overall satisfying flavor.

The jjamppong broth was described as clean, refreshing, and flavorful, often having a hint of smoky taste, making it great for hangovers.