Daegu Junghwa Banjeom, where Yakki Udon originated, was opened in 1954 by the late CEO Jang Yu-cheong under the name 'Junghwawon' across from Dong-A Department Store. Currently, his son, CEO Jang Yeo-rim, continues the long history and deep flavor of the restaurant. Jang Yu-cheong, of Chinese descent, developed Yakki Udon by adding spiciness with garlic and red chili powder to suit the palates of people from Gyeongsang Province. As a dish first created in Daegu, Yakki Udon was selected as one of the city's top 10 delicacies; although the number of restaurants attempting to replicate its taste has increased today, it is difficult to match the flavor of the original. Junghwa Banjeom's Yakki Udon, known for its diverse and rich flavor, is generously filled with over 11 ingredients—including pork, shrimp, squid, onions, napa cabbage, carrots, pumpkin, chives, garlic, and bean sprouts—in a pork bone broth simmered for a long time. Even without sugar, the natural sweetness extracted from the vegetables balances the flavor, while the spicy red chili seasoning and the smoky aroma from being quickly stir-fried over high heat double the umami. Since the udon noodles are made fresh to order, you must endure a wait before receiving your food. When you twirl the thick noodles of the yakki udon, served in a large bowl, around your chopsticks and slurp them up, the spicy seasoning and the sweet taste of the vegetables cling to your palate. Jung Hwa Ban Jeom is also popular for its sweet and sour pork. The fried pork, made with consistently high-quality cuts of pork for a long time, harmonizes perfectly with the white sauce made using 100% starch. Owner Jang Yeo-rim’s sincerity—carrying on her father’s culinary philosophy and vowing to spare no expense on fresh, high-quality ingredients—is fully reflected in the food.

Chinese restaurant type

406-12 , Jungang-daero, Jung-gu, Daegu

Tel 053-425-6839

Opening Hours 11:30-21:00 (Break time: Weekdays 16:00-17:30, Weekends 15:30-16:30)

Edit Jiyoung Ha

Photograph Yeseul Jun