While the dish is good by itself, it wouldn't be hitting the spot completely without the accompaniment of 1) tangsuyook, sweet and sour pork/beef and 2) Korean Chinese kimchi made with green cabbage instead of the traditional napa. I liked the way Young Kyung served it -- the deep fried morsels of beef separate from the delightfully gooey, sweet and sour sauce dotted with slices of carrots, cucumber, mushrooms and green onions. This way, you only need to add sauce to parts of the beef pieces so the rest stays crunchy sans sauce. And crunchy they were. That's another aspect of the tangsuyook I liked -- the beef pieces were extremely crispy, likely coated in sticky rice flour that make them extra crispy.
It also serves raw sliced onions with concentrated black bean sauce as a dip and that's only for the brave who don't have to worry about having onion breath afterwards. Pour some vinegar over the onions to reduce the spiciness if you're diving into them. Pickled radishes are usually offered in Korean Chinese restaurants but for some reason, not this one.
For a bit of history, Korean Chinese dishes like jjajangmyun were brought into Korea by Chinese immigrants in late 19th century and is said to have originated from Shandong province in China. The modern-day version is a modified version of the original, which didn't have meat or vegetables and was lighter in color. Many ethnic Chinese in Korea used to run restaurants serving this dish although that has changed in Korea.
At Young Kyung, however, the servers spoke to the Korean customers in Korean and to each other in Mandarin, indicating their ethnic Chinese heritage.