Jjamppong zizon ( 짬뽕 지존 LA )
Korean restaurant · Koreatown ·
Spicy seafood noodles, black bean noodles, and sweet & sour pork.
Spicy seafood noodles, black bean noodles, and sweet & sour pork.
"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 Korean chain that opened in Los Angeles’s Koreatown after building more than 100 locations across South Korea; it is known for spicy noodles made with sun-dried chile powder and offers spicy and non-spicy versions of jjajangmyeon and jjamppong, along with tangsuyuk, the crispy sweet-and-sour pork often found at Korean Chinese restaurants, as reported by Eater LA contributor Cathy Park." - Rebecca Roland
"I found that Jjamppong Zizon embraces the extra-hot Korean-Chinese noodle trend in LA’s Koreatown, bringing heat-forward versions of jjajangmyeon and jjamppong after opening in April 2024 in Central Plaza on Wilshire; it’s a chain with over 100 locations in South Korea. The restaurant is known for a special sun-dried chile powder that stars in its most popular dishes—the Hell Jjajangmyeon and Hell Jjamppong—and offers four spice levels (with the option to go even hotter), where level one approaches the spiciness of Nongshim’s Shin Ramyun and level two feels like Samyang’s Buldak. It also offers classic versions: the regular jjajangmyeon has thin, chewy noodles in a slightly sweet sauce with large chunks of onions, potatoes, and pork, while the jjamppong comes in a somewhat spicy broth loaded with seafood and kimchi and topped with a quail egg; all noodle entrees come with a complimentary side of rice. Nontraditional options include the jjamjjamyeon combo (jjajangmyeon and jjamppong split into two portions in one bowl), a silken tofu jjamppong, and a sujebi (hand-pulled dough) version. The menu also features sweet-and-sour pork fried in a sweet rice batter and a Sichuan-style version that has its own “Hell” level. I observed thoughtful, Korea-inspired touches in the large, polished space that replaced Wok In Express—packaged radish and bottled water are served, cutlery drawers are stocked with wet wipes, and each table has a small jar of hair ties—and the restaurant is open daily from 10:30 a.m. to 9 p.m." - Cathy Park
