But now the weather is getting cold where I live, so it’s perfect for the fall when you need a full meal. I will make sure to site your website for your recipe and your photo. I am going to put your original recipe and the my triple version. Hi Caro, sure you can. You made my mouth water….Love jajangmyeon and yours look amazingly delicious!!! (It is ideal to have them with some (yellow) pickled radish. 3. The package said it was enough for seven servings and I think eight would have been closer to correct. I love good food and simplifying recipes. Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. I am thinking of making this recipe for dinner tomorrow. I want to say that this is the best version I have found. For cooking oil, I use rice bran oil day to day basis. Big Congrats on Drama Fever…recently I finished watching “let’s eat” and I am still thinking about that drama…really dangerous watching it late at night hehehe . Goghism.com makes money through affiliate partner links: If you click on a link, we may earn a commission. Let us know if you find any on your journeys! Sold Out View. Seriously it really added the extra flavour that was missing! Nong Shim Ansung Tang Myun (Spicy Miso Soup) Sold Out View. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg. Can you kindly help me with how to use powder? I searched through several Korean cooking websites and looked at the different variations but I liked your recipe the best and I definitely picked a winner! My boyfriend is korean and said it tastes amazing and my family loved it as well. . I really love the extra flavor lard has to offer in the sauce. The texture of the sauce should come from oil or fat, reaching a perfect emulsion that coats the inside of your mouth, and your tongue. In essence, try to substitute with other starch flours (e.g. http://www.seouleats.com/2015/04/5-of-best-jajangmyeon-in-city-of-seoul.html, I was looking through the recipe and realized I am allergic to some of the vegetables used. It’s not really a creamy feel like with I would expect from say an alfredo. Is there any possible way to cook with black bean garlic sauce instead of chunjang/black bean paste ? Happy to hear you enjoyed it. Otherwise the sauce might taste too strong (e.g. My family is still raving how delicious it was!! The wide form noodles Ottogi uses results in a more structurally dense noodle, resulting in a slightly better chew. Image credit: egg (Hong, Yun Seon)/Flickr. please I really wanna try any Korea food at all cost!! If you want to improve accuracy, you should calculate it based on the actual products you use. Definitely one of the sweetest jjajangmyeon’s in our trial, this one would most probably appeal to children. Your recipe is really great! Thank u much your website is really helpful. I’m looking forward to trying it. But please also know that it’s only an estimate based on the generic information available on the internet. Wife cannot read and understand English. I am making your recipe for a class banquet for my culture class at my university. Here’s what I used the first time: When I tasted it then I totally despised it and had refused to eat it since. Rick Savacool, Washington State USA, I just made the black bean noodles using lard and it was delicious. That happened to be American because that is my heritage. . Paldo Bul Jjajang - Instant Noodle with Spicy Black Bean Sauce 203g (Pack of 4) 4.0 out of 5 stars 6. The packages don’t necessarily have to be labeled as jjajangmyeon (as there are a lot of variations in spelling), but it does need to be an instant noodle in a chunjang based sauce (not soup broth). I don’t eat pork so I thought I would use either beef or make it vegetarian stlyle. 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