Wooga Jjajang uses a thicker and chewy form of wheat noodles. I initially thought that they were using the common yellow noodles but there was none of the alkaline taste commonly associated with the yellow noodles.

I personally prefer the bulgogi over the bulgogi pork belly as it was more tender. However, it was a little dry and I wished that they cut it a little thicker so that the meat retained its juices better.