Jeil Banjeom in Seogwipo: 7,000 KRW Abalone Jjamppong
I had heard before coming to Jeju that prices were quite high, but I was still a bit surprised to see most meals costing around 10,000 KRW. I can understand the high cost of food in Gangnam given the fierce competition and jaw-dropping rent, but it puzzled me why some restaurants in Jeju, which have relatively less of that burden, charge the exact same prices.
Then I discovered Jeil Banjeom, an incredible value-for-money spot in Arang Joeul Geori (a food street in Seogwipo).
It has the vibe of a typical neighborhood Chinese restaurant, so I walked in with zero expectations about the taste, simply because I was craving Chinese food and the prices were cheap. Jajangmyeon (black bean noodles) is just 5,000 KRW. Jjamppong (spicy seafood noodle soup) is 7,000 KRW, but if you dine in, the "Samseon Seafood Jjamppong," "Samseon Spicy Jjamppong," "Oyster Jjamppong," and "Abalone Jjamppong" are all 7,000 KRW. Since I was eating in, I ordered the Samseon Seafood Jjamppong.
When I received my bowl, I was shocked before I even took a bite. What kind of 7,000 KRW jjamppong comes topped with abalone? It also had peeled shrimp, squid, wood ear mushrooms, and mussels. The abalones were small, but there were two of them. There was even meat in it, making me wonder how I would ever finish it all. (I'm not entirely sure if they were abalone or obunjagi. The size looked like obunjagi, but I can't be certain.)
Because it contains both seafood and meat, the broth is both smooth and refreshing. You could say you get to experience both flavors at once, or you could say it kind of misses the mark on both. I feel like it might be better if the balance leaned slightly more toward one side.
Honestly, though, that's just me being picky—it really hits the spot and tastes great. I was so busy eating all the toppings I almost lost track of time. The noodles were firm and not soggy at all, and the vegetables felt fresh and crunchy. I had such a cheap yet incredibly filling meal.
Since I was eating a late lunch, I noticed the restaurant owners having their own meal behind me, and they were eating jjamppong too. Seeing the people who made it eating it for their own meal definitely gave me more trust in the food.