Why Everyone Is Obsessed With Narae-Gung Fei Xiang Gong in Buena Park

You’re driving down Beach Boulevard. It’s that stretch of Buena Park where the air smells faintly of car exhaust and, if you’re lucky, roasting coffee. But then you hit it. That specific, pungent, nose-tingling aroma of black bean sauce hitting a scorching hot wok. If you know, you know. We’re talking about Narae-Gung, also frequently known by its Chinese-inflected name Fei Xiang Gong, a spot that has basically become a pilgrimage site for anyone craving Korean-Chinese soul food.

It’s crowded. Always.

📖 Related: Why American Classics is an Official Site You Need to Bookmark

The Identity Crisis of Narae-Gung Fei Xiang Gong Buena Park

Let’s clear something up right away. If you’re looking for "Fei Xiang Gong Buena Park" and you end up at a place called Narae-Gung, you aren't lost. You’re exactly where you need to be. The restaurant uses both names—one reflecting its Chinese roots and the other its Korean branding. In the local community, people swap between them like they’re nicknames for an old friend.

This isn't your typical Panda Express situation. Not even close. This is Junghwa Yori. It’s a very specific hybrid cuisine born from Chinese immigrants in Incheon, South Korea, over a century ago. It is heavy, it is oily, and it is arguably the best comfort food on the planet. When people talk about Narae-Gung Fei Xiang Gong, they aren't just talking about dinner; they’re talking about a specific texture of noodle and a specific "wok hei" (breath of the wok) that is surprisingly hard to find in Orange County’s saturated food scene.

Why Buena Park? Well, the city has basically become the "New Koreatown" of Southern California. While Los Angeles’ K-Town has the history, Buena Park has the space, the parking, and, honestly, some of the most competitive kitchens in the state. Narae-Gung sits right in the middle of this culinary arms race.

The Jajangmyeon Factor: Why It’s Not Just "Bean Paste"

Most people walk through the door for one thing: the Jajangmyeon.

✨ Don't miss: Over the Knee Boots Outfit Ideas: What Most People Get Wrong About Styling Them

If you’ve never had it, the sight can be a bit intimidating. It’s a massive bowl of thick, hand-pulled noodles buried under a thick, obsidian-black sauce made of fermented soybeans, diced pork, and onions. At Fei Xiang Gong, the sauce has this glossy sheen that tells you they didn't skimp on the lard. That’s the secret.

It’s earthy. It’s slightly sweet.

But the real test of a Korean-Chinese joint isn't just the flavor—it's the water content. Bad Jajangmyeon gets watery after five minutes because the onions leach moisture. At Narae-Gung Fei Xiang Gong, the Gan-jajang (the version where the sauce is fried without water and served separately) stays thick and punchy until the very last bite. You’ll see people in business suits and teenagers in hoodies all doing the same thing: the "two-hand mix." You take a chopstick in each hand and lift the noodles high, coating every single strand in that dark, savory velvet.

The Great Tangsuyuk Debate

You can’t go to a place like this alone. Well, you can, but you’ll regret it when you see the table next to you sharing a massive plate of Tangsuyuk. This is Korean-style sweet and sour pork, and at Narae-Gung, it’s a masterclass in deep-frying.

The batter here is usually potato starch-based. This creates a crunch that is more "shatter" than "chew." It’s airy.

Then comes the "Pour vs. Dip" controversy. In Korea, this is a legitimate social divider. Do you pour the translucent, fruit-studded sauce over the pork (Bumeok), or do you dip each piece individually to preserve the crunch (Jjumeok)? Honestly, at Fei Xiang Gong, the pork is fried so well that it can handle the sauce being poured over it without turning into a soggy mess for at least twenty minutes. That’s the mark of a high-heat fryer.

What Most People Get Wrong About the Menu

While the "Big Three" (Jajangmyeon, Jjamppong, and Tangsuyuk) dominate the orders, the regulars—the ones who have been coming to this corner of Buena Park since the doors opened—know there’s more to the story.

1. The Jjamppong Heat: The seafood noodle soup here isn't just "spicy." It’s complex. They use a mix of dried peppers and fresh aromatics. If you order the "Samsun" version, you’re getting a higher grade of seafood—think sea cucumber, shrimp, and calamari that hasn't been overcooked to the texture of rubber bands.
2. The Wok-Fried Rice: Most people ignore the fried rice at Korean-Chinese spots. Don't do that here. The Bokkeumbap at Narae-Gung is smoky. It’s served with a side of black bean sauce and a small bowl of spicy soup. It’s basically a three-in-one meal.
3. Portion Sizes: They are huge. Seriously. One "regular" bowl of noodles is often enough for two people who aren't starving. If you're coming with a group, the move is to order a few noodle dishes and one large protein to share.

The Atmosphere: No Frills, Just Food

Don't expect white tablecloths. Don't expect a quiet, romantic evening. Narae-Gung Fei Xiang Gong is loud. It’s the sound of metal ladles hitting woks, the chatter of families, and the constant "ding" of takeout orders being flagged. The service is efficient—sometimes brusque—but that’s because they’re moving at the speed of light to keep the noodles from getting soggy.

There’s something honest about it.

You’re there to eat. You get your yellow pickled radishes (danmuji) and raw onions with black bean paste the second you sit down. These aren't just appetizers; they are palate cleansers. The acidity of the vinegar-soaked radish cuts right through the richness of the fried pork. It’s a functional meal designed for maximum satisfaction.

👉 See also: Getting the Tail Up Goat Menu Right: What to Order Before the Season Changes

How to Win at Narae-Gung

If you're planning a visit to Fei Xiang Gong, timing is everything. Weekends are a madhouse. If you show up at 1:00 PM on a Sunday, expect a wait. The sweet spot is usually a late lunch on a Tuesday or Wednesday.

Also, check the specials. Sometimes they’ll have seasonal dishes or variations on Kkanpunggi (spicy garlic fried chicken) that aren't the primary focus of the menu but are executed with the same high-heat intensity.

One thing to keep in mind: the "Fei Xiang Gong" name carries a certain legacy. It suggests a style of cooking that leans into the traditional Chinese roots of the cuisine while embracing the Korean palate's love for bold, spicy, and sweet flavors. It’s a balancing act that the chefs in Buena Park have spent years perfecting.

Actionable Takeaways for Your Visit

To get the most out of your experience at Narae-Gung Fei Xiang Gong, follow these steps:

• Order the Gan-Jajang: If you appreciate the flavor of charred onions and a more concentrated sauce, the "dry" fried version is objectively superior to the standard version.
• Ask for "Sauce on the Side": If you aren't sure if you’ll finish the Tangsuyuk, getting the sauce on the side allows you to take the leftovers home without them becoming a mushy disaster.
• The Vinegar Trick: Look at the cruets on the table. Add a splash of vinegar and a pinch of red pepper flakes to a small dish of soy sauce. Use this as a dipping sauce for your fried pork or dumplings. It adds a necessary sharp edge to the savory meal.
• Park in the Back: The front lot can be a nightmare. There’s usually a bit more breathing room if you circle around, though in Buena Park, "easy parking" is a relative term.
• Bring a Group: This is "family style" dining in its truest form. The more people you bring, the more of the menu you get to see.

Narae-Gung Fei Xiang Gong remains a staple because it doesn't try to be anything other than what it is: a high-quality, high-volume kitchen serving the kind of food that makes you feel full in your soul. Whether you call it by its Korean name or its Chinese name, the result is the same. You leave smelling like onions and wok smoke, already planning your next visit.