Jjamppong zizon ( 짬뽕 지존 LA )

"Jjamppong Zizon, a noodle chain with over 100 locations in Korea, is serving up spicy versions of Korean Chinese classics like jjajangmyeon (black bean noodles) and jjamppong (spicy seafood noodle soup) in Koreatown. The restaurant incorporates a special sun-dried chili powder in its signature dishes, including the Hell Jjajangmyeon and Hell Jjamppong. Each dish has four levels of heat to choose from, but those who want to stick to the classics can order the non-spicy versions. To taste both of their most popular noodles, try the jjamjjamyeon, which is served in two smaller portions of jjajangmyun and jjamppong in the same bowl." - Matthew Kang

"One of South Korea’s biggest spicy noodle chains known for its signature spicy noodle dishes, now serving in Los Angeles's Koreatown." - Rebecca Roland

"A Koreatown spot known for its spicy noodles, jjajangmyeon, jjamppong, and tangsuyuk." - Rebecca Roland

"Spicy noodles have certainly had their moment all over the Internet, and especially in South Korea where instant ramen like Buldak and Shin Ramyun have become synonymous with the dish. The recently opened Jjamppong Zizon embraces this trend, bringing extra-hot versions of Korean Chinese classics jjajangmyeon (black bean noodles) and jjamppong (spicy seafood noodle soup) to LA’s Koreatown. A chain with over 100 locations in South Korea, Jjamppong Zizon is known for using a special sun-dried chile powder for maximum heat. This chile powder is the star of the restaurant’s most popular dishes, including the Hell Jjajangmyeon and Hell Jjamppong. With four levels of spice (and the option to go even hotter if one so chooses), diners can customize how much chile is added to their noodles — though even levels one and two are not for the faint of heart. Level one is comparable to the spiciness of Nongshim’s popular Shin Ramyun, while level two feels like it’s on the level of Samyang’s Buldak, an instant ramen notorious for making people break into a sweat. Jjamppong Zizon also offers classic versions of both dishes for those who aren't as courageous with spiciness. The regular jjajangmyeon comes with thin, chewy noodles in a slightly sweet sauce with large chunks of onions, potatoes, and pork. The jjamppong, which already boasts a somewhat spicy broth, comes loaded with seafood and kimchi, and is topped with a quail egg. All noodle entrees come with a complimentary side of rice. The menu also includes more non-traditional iterations. For those who can’t choose between the two staples, try the jjajangmyeon and jjamppong combination by ordering the jjamjjamyeon, served into two smaller portions in the same bowl. Diners can also opt for a silken tofu version of jjamppong or one that comes with sujebi (hand-pulled dough pieces) instead of with noodles. Like most other Korean Chinese restaurants, Jjamppong Zizon also serves sweet and sour pork, fried to a crisp with a sweet rice batter coating. For those who still crave more heat, the Sichuan-style version of the dish — which comes with its own “Hell” version — might also be worth a try. Jjamppong Zizon opened in April 2024 in Central Plaza on Wilshire in a rather large, polished space that took over Wok In Express, a fast-casual Chinese restaurant. Though Jjamppong Zizon serves packaged radish and plastic water bottles, the restaurant is also full of thoughtful touches that are characteristic of restaurants in South Korea. The cutlery drawers on the side of the tables are stocked with wet wipes, and each table has a small jar of hair ties — which may surely come in handy while wiping away the sweat caused by the heat. Jjamppong Zizon is open daily from 10:30 a.m. to 9 p.m." - Cathy Park