My first time making Jajangmyeon from scratch. I was really worried about the sauce being too salty..but sugar came in handy. The pork belly was perfect and onions so delicious. My only regret is that I didn’t add more onion or have any cucumber.
That glossy sheen 😍😍
by Silverinkbottle
5 Comments
What type of noodles?
Did you add salt? I normally only salt the meat before cooking but I never found it too salty and I tend to be sensitive to tasting salt in food easily.
It’s one of those dishes that seem daunting but it’s super easy! The hardest part is going up the ingredients lol
The bean paste frying is overblown, you can just cook it with the vegetables and it’s totally fine.
Looks really good…. couple of weeks ago I made it with cheap Korean noodles (막국수) and Ottugi 3 minute Jjajang. It was edible.
Yup that’s looking good! I use to own a Chinese restaurant in Des Moines Wa. I had a great Korean chef that pulled noodles with hand and made the sauce with bean paste. I remember him using the method of frying the bean paste, adding the onions, carrots, green peas and pork meat. Not 100% authentic but it was sooooooo good. The hand pulled noodles are the best.