@@hermiona1147 Why would she need to cook a dish that uses the body parts of enslaved, murdered, and dismembered sentient beings? Or do you mean plant-based chicken? :)
@@bhavikasicka3098 Because enslaved, murdered and dismembered sentient chickens are delicious? Yall vegans are so funny, you look up the most impactful possible word for a meaning and uses that to sound more dramatic 🤣🤣. I sincerly hope you do not walk outside to MURDER all the ants snails and other sentiment beings. You MURDERER!!
Something I think was missed. Traditionally, jajangmyeon noodles r rinsed quickly under cold water & drained after boiling to cut the starchiness so that the sauce isn’t so salty. It’s reheated under the heat of the sauce that’s poured on top and we also enjoy it w kimchi &/or a runny fried egg on top
Indeed and also the noodles were the wrong kind. They were 칼국수(Kalguksu) noodles or knife-cut noodles. The jajangmyeon noodles are much more springy. The sauce looked quite fantastic, but you need to almost fry the black bean paste in oil. But in all honesty no one cooks jajangmyeon at home. It's 100% a takeout dish that is very difficult to do properly. I have made it multiple times when I was homesick, but I have never came close.
@@sangwonpark8967 “Never came close” is so true when made at home. You could instantly tell the mom-made (school lunch) versions and how much they differ from a proper joint. I’ll take the “never came close” complaint a step further; out side of Korea you rarely find Korean-Chinese restaurants that do it properly (maybe LA is an exception, I hear). It’s such a seemingly simple dish that’s just not the same elsewhere.
@@sangwonpark8967 I was just telling my husband that a giant bowl of jajangmyeon is like 7 bucks so there's no point to do it at home. It's not hard but just too involved. The restaurant ones are always better.
I learned chow mein from grandpa lau, first time I made it, it instantly became my favourite cook-at-home meal. I have chow mein at least twice a week now. So simple, so flavourful ,and healthy! But pro tip, remove your veggies, get your wok or pan hot af again, then go in with some high smoke point oil and straight in with the drained noodles. Let them fry without stirring for about two or three minutes, then flip, let them fry for another 3 minutes, then add the sauce and mix it through the noodles fast, then put the veggies (and any meat) back in. That's the fried noodles part of the fried noodles. you don't wanna burn them but you do want some crunchy texture and golden brown colouring. Also traditional chow mein is white onion, green onion, (chilli or ginger optional) and bean sprouts. The white onion, white parts of the green onions and chilli are fried in oil first, then removed, the noodles are fried, then sauces added, then finally the cooked aromatics, bean sprouts and green parts of the green onion are tossed in to be warmed through by the already hot noodles in the pan, then plated with the green bits almost raw.
Long ago I switched from bean sprouts to sliced to cabbage. It’s so hard to find good bean sprouts, they can be kind of musty, but cabbage is easy to find and keeps well in the fridge.
I've been learning to make "throw the ingredients together" curry -- a general balance of stuff, rather than following a given recipe -- and trying to figure out the spices and all, but one thing I love is that if it's too soupy (if the amount of coconut oil and broth is still a lot near the end of cooking everything), I can just toss in a section or two of rice vermicelli and within a couple of minutes they'll absorb nearly all of the extra liquid, sopping up all that flavor. Yum yum! I've been debating about trying to put together my own Cup o' Noodles using rice vermicelli, since it cooks reliably and fast in just hot/boiling liquid. I figure I could find a set of goodies to put together ahead of time and then add a small set of fresher stuff (meat, mushrooms, fresh veggies) when it's time to cook it up.
Highly recommend starting your pork belly lardons in a bit of water. Helps slowly render the pork to prevent it from hard searing and getting chewy / fatty pork. Once the water has evaporated, the pork will crisp up perfectly while keeping the texture on the inside perfect.
Good timing for the black been noodles - 14 Apr is "Black day" in Korea (one month after "White day" on 14 Mar which is in turn one month after Valentines day, both of which involve giving gifts to those you are romantically interested in) and on Black day single people eat black bean noodles.
Little tip on the jjajjangmyeon noodles. When you're done boiling them, move them to some ice water or just cold water and agitate them to wash off the starch. Dip them back into the hot water to heat them back up and then serve. This prevents the noodles from clumping up and sticking together.
@@Luminous-Being Same reason you make a corn starch slurry rather than adding the starch directly - it's easier to mix in when it's fully liquid. If you don't you can end up with chunks
suggestion.... the one with the black bean paste def looks delicious and i have made it before soo yum... when i made it the first time a little heavy and salty i just used less black bean sauce... and a bit more sugar not much just to balance how salty the bean paste/ sauce is .... =) but never thought to use cuccumber to freshen it up might add that too with a bit less black bean paste .... love ur vides been watching soooo many!! thanks for your content
the vermacelli noodles with lots of thinly sliced veg and flavours that you simply pour boiling water on are amazing for packed lunch. Healthy, quick to cook and delicious
@@lofiuwu for that style lunch dish you pack it dry then add boiling water right before eating. Precook any veggies/meats add ontop of dry noodles, add seasoning. Pack up. Then add boiling water at lunch time.
@@lofiuwu Yeah the earlier reply is right, don't add any water until you're ready to eat! Cover it with boiling water, cover and leave for 5 min then stir and tuck in. I don't even pre-cook veggies or tofu, I cut them thin enough that they cook in the water too.
@@HNM69 personally I add crushed garlic, ginger, chilli flakes, splash soy sauce, a bit of vegetable stock powder, chopped spring onions and black pepper. But I have seen people very happy with using miso paste, or other pastes which is easier to prep.
Your videos have actually inspired me to up my noodle game a couple years ago. I continue to push my skillset to make the dishes you show. I also push boundaries by using noodles I can get out here in the middle of nowhere like using angel hair pasta.
Black bean paste makes the dish so appealing that I will be looking for it in the store tomorrow. By the way, I like your garden. It's great when you grow your own food! This is a guarantee of quality!
The chef that I cut my teeth with back in the day showed me how to do Chinese style noodles (we worked in an Italian restaurant so it always smelled like starch water). Black bean paste with beef stock really explodes over noodles. Please don't use the beef stock cubes, it's just spiced up chicken stock. It really needs that gelatinous fatty broth.
Love this! I am gluten free and have found 100% rice noodles that allow me to explore all these recipes. PS: recently purchased the Sour Dough cooking course for my hubby. Definite hit! 💛
Try konjac (aka shiratake) noodles. They work best washed several times in cold running water, then steamed, then fried. I use them in my chow mein once in a while. They can also be substituted for pasta but I only really like them when they've been fried, without it they have a distinctively vegetable taste and texture.
@@Poetry4Us if you're allergic, 15% buckwheat means the rest is regular wheat and you get really sick. That damage to your digestive tract can also lead to things like colon cancer, so yeah, it does matter for our lifespan
Props to you for getting the proper noodles for jajangmyeon. They are knife cut (thinner and not glossy like udon noodles) with a great texture for absorbing the sauce. I was impressed you made the pickled yellow radish. It is not really a garnish, but a banchan (side dish) that provides acid to cut into the rich sauce. Jajangmyeon is beloved amongst Koreans and is one of the most popular dishes on takeout orders.
This is really interesting and delightful to see you review highly praised food videos in a specific niche, and then cook it yourself! Man this is inspiring!
FWIW, "Yellow No 5" is food colouring. Chow Mein noodles are probably meant to be yellow from either eggs or wheat; when mass-produced, they probably need some colouring to help get it to look right.
Literally thank you so much 😭 I love chow mein but get overwhelmed by lots of steps in cooking so this is PERFECT FOR ME!! So looking forward to making this!
Souped Up Kitchen sells this amazing Wok. Easy clean up and it never sticks. The only drawback, since I am tiny, it could be a bit heavy for me to flip the ingredients, but other than that it works fabulously.
these look delicious. The Korean noodles was recently made, his own recipe, by a Korean UA-camr I watch. The channel is Aaron and Claire. If you haven't seen any of his videos I highly recommend them. He makes usually traditional Korean dishes and his wife tries the food.
Zhajiangmian was one of my absolute favorite comfort lunches when I lived in China. Now I feel like I ought to embark on a bit of a nostalgia project this weekend
That was a fascinating take on noodles. I like you respect for other pro home cooks and foe TikTok. I am inspired by cooking ideas on TikTok every day. It takes a bit to weed through all the copycat and click seeking crap to find the authentic pieces. But they are there. Thanks for sharing your finds.
Great garden Mike! I wish I had the space to grow all that. Love this episode. The chow mein looks amazing. I've also been wanting to try jajangmeyon ever since I saw Aaron make it on the Aaron and Claire channel. The black bean paste is the one thing I forgot to buy on my last Korean market trip. Maybe I'll go this weekend.
I was introduced to a recipe similar to the last one probably 30 years ago that didn't use Miso - it used simply peanut butter. And yes, the person who introduced me to it was Vietnamese.
I made that black bean sauce and put in freezer then when I’m ready to make noodle just pull a bag out the freezer the night before. Let it thaw and just cooked noodles and veggies add the sauce boom dinner is done. It’s easy and save a lot of time. Thank you for sharing. God bless you. 🙏🙏
For the jajangmyeong, you'll want to immediately cool the noodles in ice water to make them chewier. Using kalguksoo is okay (hand-cut noodles) but fresh ramen is normally used (the myeong/mein in jajangmyeong).
yeah as a korean that kalguksoo part made me think "not sure about using that type". Not thats its illegal (i sometime use spaghetti heresy!) but definitely those noodles are flatter and more for broth
I cannot believe how perfectly timed that was. I was just looking for a really good noodle recipe to change things up a bit. I cannot wait to give some of these a try!
From what I know the Japanese ramen broth is a combination of stock and miso as well, maybe not as much of the miso but definetly is used in there, so the recipe was twicked just by adding more fresh Thai/Vietnamese style garnishes and using different noodles. Definetly an easy and tasty meal prep though😋
For years I wondered what Jajangmyeon tasted like. Koreans just say it's savory. Thank you for describing the taste of Jajangmyeon clearly, at least in my head.
@@davidzhang4670 From what I've heard Koreans usually say it's Chinese but some Chinese I met said it was Korean I know it's originally Chinese but that made me super confused 🤨
@@RnRnR It's basically just a "Korean-ized" version of the Chinese dish and similar to egg rolls and orange chicken. Every non-Chinese American wouldn't hesitate to call them Chinese food but every Chinese person I know of calls them "American-ized and fake" Chinese food. You could say jjajangmyeon is Chinese-Korean while egg rolls and orange chicken are Chinese-American food.
@@RnRnR Same category as General Tso's chicken or Chop Suey or pretty much everything sold at chinese buffet restaurants not located in "chinatown". Not really traditional chinese food but made by chinese immigrants to be more palatable to people they immigrate to.
I've seen dozens of variations of this by other chefs here, but you're the only one who's actually given credit to her, which is awesome. You are genuine and authentic!! Also, does anyone know if we can sub black vinegar with white? Will it taste good?
White vinegar has a much sharper and "flatter" taste than black vinegar so I would definitely reduce by at least half the amount. Black vinegar has a richer and milder flavor overall.
been following you for years n years ... congrats on the new home, I've been away for a bit, but so good to see these vids -- I've so many to catch up on :)
I really liked that last dish. I have tofu in the fridge as the protein. Should I toss it in raw, or cook it first? I have to make this. Best thing ever is I just made a bunch of chicken stock yesterday. Thanks for the great videos every time. 😋
My guess is, with the temp of the miso broth once you put it in the bowl, raw is fine since it'll cook with the noodle during that wait period! Mostly depends on your preference in texture I think
The thing about tofu is that it's all about texture. I eat tofu pretty much every other day, and I prefer to pre cook it if it's a dry dish like a stir fry and if it's a soupy dish I prefer them soft and just the way it is. I would also recommend dicing the tofu into small pieces and actually putting them in the actual pan to soak up all those broth.
During the pandemic I started making more east asian cuisine and I have totally become addicted to all the different noodles and noodle soups. They are very easy, have a ton of veggies and they all basically funciron the same way - mix sauce, cook veggies, cook noodles - combine. What sauce and what veggies you use decides the taste. How you cook decides texture and the dish. Now I have like 7 diffeernt kinds of noodles and 15 different sauce ingredients etc. The number of different kinds of mushrooms and seaweed I have bought is ridiculous but I love it. My fave so far are japjae, tteokbokki with noodles, miso noodle soup(nothing like the one shown here it is way more complex mix of flavours), miso soup with bamboo shoots and lotus stems, cholmyun, pad thai and dan dan mian. Still discovering new ways to make things and new things. But for any soup noodle my fave thing to do is poach two eggs until their yellows are custardy in the soup itself - ummm....flavorful heaven. Also since when did chow mein become Chinese "American" ? It is a traditional Chinese dish. That is stolen cuisine. But I guess most american cuisine is and what is american would probs not be classified as food in most of the world, lol)
The yellow pickled radish is eaten as a Banchan (side dish) not a garnish. Also at korean restaurants they serve (or you can request) black bean paste and chopped raw onion as a side dish. Like kimchi. Although the jajangmyeon made in the video was different from what I was taught but still looked very nice. The restaurant I worked at used ALOT of onions instead of water or beef stock as a source of "liquid". Not sure the exact reason of how it happens but cooking a large pot of chopped onions starts to release alot of water from the onions making the liquid. Frying the veges is also very important before on strong flame for that wokhae "flavour". Onion and cabbage fill up most of the portions while zucchini and pork meat being the rest. You could also add chilli powder or make a seafood variety by replacing pork with shrimp, squid rings and mussels, and make it even better. Sweet salty and spicy sauce with slightly chewy noodles. Awesome combo. There's also 2 variations where you can have it sort of like chow mein where it's stronger in flavour and fried or the original version with more liquidy sauce.
I had all the ingredients for the vermicelli- miso and bone broth soup so I made that but I only had boxed bone broth so I amped it up with chicken sausage and homemade pork dumplings…it’s not light anymore and I’m so full😭💕
the jajangmyeon that I've had at restaurants is wonderfully sweet - that balances out the salty. not sure you put enough sugar in it to balance the saltiness out but when I make it at home, I think I make the same mistake. I can't seem to emulate the restaurant style which I prefer. gotta keep working at it. they also make it velvety smooth and I guess it's because they are generous with oil.
I'll try all of these asap 😋😋 But hear me out... "microavable dishes"!! Like, I have to bring lunch to work and only have access to a microwave (I really despise lukewarm food, I need my lunch to be hot) and would loooooove to learn some recipes that still taste decent after being microwaved lol please help, I'm tired of soggy leftovers 😭
A huge microwave tip is not to use 100% power (the default)... I usually use about 80% power... it helps reheat without recooking (i.e. making soggy). Unless I'm cooking something like a frozen meal, I rarely use 100% power.
I've been subscribed for quite some time now but have been focusing on other subjects on youtube for a long while...it is really cool to see you in this big kitchen that you plan to make adjustments to! Last I saw you, you were in a tiny space with or without a friend, flipping leftovers. I can't wait to see what else is going on your channel..cheers to you and these noodle dishes..looks like something for everyone here! :)
the Takuan(sweet pickle radish) for JaJangMyun is a side dish with raw onions. You can add some vinegar to the onions and then use the plain JaJang sauce as a dip for the raw onions and Takuan. also You might have been a little light on the jajang but it looks good.
Beans sprouts with the last dish would've given it that little bit of crunch to really make it awesome. I'm definitely saving this video and trying every recipe. I love noodles!!😋
Chowmein is most famous in India, it is most common street food and my personal favorite.. Whenever I go to buy chowmein i fascinated how they made this and yaa i learn it just by watching them and glad I made super tasty chowmein i mean everyone loves it...
The Vermicelli Miso Broth is similar to how I've been making noodle dishes for years! I'd usually also add some ginger, sesame oil and beansprouts/pak choy. Also a half egg and present it with the meat ontop of the noodles. It's so good.
When I make it i fry off the oil first and set it aside and then fry everything and add black bean paste when I’m about to put it all together and add the slurry. That black bean paste is the one I use!!! I love love love it. And for those who like gluten free, try serving with rice instead of nuders. Totally doable!! And delicious!
Would love to see one on snacks or meals from leftovers from TikTok! Love your videos! Now I don't need to sift through TikTok for recipes since you've done all the hard work 🙌🏾 thank you
sadly in my case due to managing gout, diabetes type2 and a heart condition I've had to tweak recpies away from using ingredients like soy sauce, oyster sauce, hoisin sauce..any sauce that contains a yeast or a yeast extract. I've replaced with korean soy bean paste, I know not the same..and use a splash of dark soy when color is required. Any time there is is sugar involved..I usually have to adjust the amount going into a dish.
This vermicelli miso is phenomenal! I'm doing keto right now so I used sauteed shredded cabbage, onions, and a bit of garlic instead of noodles, and for the chili oil I used Alex's Not Your Mama's szechuan chili oil recipe with some dry-roasted coriander and mustard seeds. very simple yet with complex layers of flavor that continue to develop even as you swallow.
chicken chow mein is one of my staples, make it all the time. of course it's totally fine to use whatever you have, but still definitely recommend getting a wok - cooks quicker and makes it a lot more fun imo :)
I grew up having chow mein, but my mom would add chicken to it and a lot more verity of vegies. I love your channel. It's so educational and entertaining. Keep it up!
Woohoo, i too wanna try that last recipe. I always got instant rice vermicelli laying around coz i got a 17yr old that’s always hungry. Also got my 1 night miso in the fridge fermenting away slowly. Thank you.
the rice vermicelli should cook a bit like the instruction in the package, otherwise it might not cook or bad texture. for miso normally people don't boil it so you dissolve it in the hot soup, can heat up a bit but make sure turn off the fire before it boil. you can cook mushroom in the soup as vege for the last noodles dish.
i love noodles and these dishes are so easy to make. The korean black bean one...my mum makes that cold. so they are great on a hot day. i am on my fast day today, so these dishes really satisfied me
I've never had black bean paste, but the other two look amazing. I'd definitely be game for trying the BBP, but I did notice she said most folks don't cook it in ENOUGH oil, & she used a lot more oil. I wonder if the extra oil along with cook time helps tone it down a tad. I've always loved Chow mein, but I wanted to crawl through the TV screen and slurp right outta your bowl on the last one! lol.
Absolutely second Maangchi. Her jajangmyeon/bap (I prefer the bap over the myeon) is thick, silky, and has muli (radish) in it too. Radish (whether muli or daikon) adds so much to simmered dishes and soups.
Chowmein is my go to dish even though I'm Indian ethnically because it makes me eat a variety of veggies in a single dish (I always add a bit more and you figure out different veggie combination as you go)
Can I just tell you how much I love your videos? It is like being there with you, I love the editorial comments, you crack me up! I am absolutely going to try all of those. I am a HUGE fan of Pho so the last one is for sure #1, the Chow Mein looked incredible. Not so sure about the black bean one, but I am adventurous so I will likely give it a try! Thank you for your incredible videos and tips, super awesome! 💖💖😉👍🍜
I love how chaotic your cooking style is. You bring out the measuring spoons which we rarely see, then end up just eyeballing the ingredients HAHAHA
It's perfect, isn't it? I love it coz I never measure. Or almost never unless it can really mess things up. 🤣
@@helenafranco5091 You know you are a cook when you stop measuring. I really enjoy never making the exact same dish twice.
That doesn’t mean chaotic. It means using your senses, instincts, and skill.
😂😂😂😂😂😂. Seriously who the fuck cares lol we all end up doing that hahaha it’s like a fun way to cook lol love it
I needed to see that
It’s this channel that makes me want to cook something new more often
Try his chicken salad from the last video so good 👌
Yeah. I've learned more from him than any other cook, professional or otherwise
@@hermiona1147 Why would she need to cook a dish that uses the body parts of enslaved, murdered, and dismembered sentient beings? Or do you mean plant-based chicken? :)
@@bhavikasicka3098 no he meant a murdered meat based chicken who was enslaved and dismembered
@@bhavikasicka3098 Because enslaved, murdered and dismembered sentient chickens are delicious? Yall vegans are so funny, you look up the most impactful possible word for a meaning and uses that to sound more dramatic 🤣🤣. I sincerly hope you do not walk outside to MURDER all the ants snails and other sentiment beings. You MURDERER!!
so happy to see tiffy cooks get featured! she's an amazing cook and so happy to see her succeed and share her recipes
Something I think was missed. Traditionally, jajangmyeon noodles r rinsed quickly under cold water & drained after boiling to cut the starchiness so that the sauce isn’t so salty. It’s reheated under the heat of the sauce that’s poured on top and we also enjoy it w kimchi &/or a runny fried egg on top
Indeed and also the noodles were the wrong kind. They were 칼국수(Kalguksu) noodles or knife-cut noodles. The jajangmyeon noodles are much more springy.
The sauce looked quite fantastic, but you need to almost fry the black bean paste in oil.
But in all honesty no one cooks jajangmyeon at home. It's 100% a takeout dish that is very difficult to do properly. I have made it multiple times when I was homesick, but I have never came close.
Great tip, thank you
@@sangwonpark8967 “Never came close” is so true when made at home. You could instantly tell the mom-made (school lunch) versions and how much they differ from a proper joint. I’ll take the “never came close” complaint a step further; out side of Korea you rarely find Korean-Chinese restaurants that do it properly (maybe LA is an exception, I hear). It’s such a seemingly simple dish that’s just not the same elsewhere.
@@sangwonpark8967 I was just telling my husband that a giant bowl of jajangmyeon is like 7 bucks so there's no point to do it at home. It's not hard but just too involved. The restaurant ones are always better.
How does that technique affect the saltiness? Trying to learn.
I learned chow mein from grandpa lau, first time I made it, it instantly became my favourite cook-at-home meal. I have chow mein at least twice a week now. So simple, so flavourful ,and healthy! But pro tip, remove your veggies, get your wok or pan hot af again, then go in with some high smoke point oil and straight in with the drained noodles. Let them fry without stirring for about two or three minutes, then flip, let them fry for another 3 minutes, then add the sauce and mix it through the noodles fast, then put the veggies (and any meat) back in. That's the fried noodles part of the fried noodles. you don't wanna burn them but you do want some crunchy texture and golden brown colouring.
Also traditional chow mein is white onion, green onion, (chilli or ginger optional) and bean sprouts. The white onion, white parts of the green onions and chilli are fried in oil first, then removed, the noodles are fried, then sauces added, then finally the cooked aromatics, bean sprouts and green parts of the green onion are tossed in to be warmed through by the already hot noodles in the pan, then plated with the green bits almost raw.
Thank you for the tip!
Dawg gone vidz, you and grandpa are geniuses. Many thank you's for the gem of a tip. Fry those noodles solo!
Thanks for explaining that!! That sort of char on the noodles sounds so good!
Long ago I switched from bean sprouts to sliced to cabbage. It’s so hard to find good bean sprouts, they can be kind of musty, but cabbage is easy to find and keeps well in the fridge.
that guy is right cabbage is not in it.
but when im drunk i add coslaw to my noodles
as far as I am concerned, Vermicelli noodles are still way underrated. glorious stuff.
I've been learning to make "throw the ingredients together" curry -- a general balance of stuff, rather than following a given recipe -- and trying to figure out the spices and all, but one thing I love is that if it's too soupy (if the amount of coconut oil and broth is still a lot near the end of cooking everything), I can just toss in a section or two of rice vermicelli and within a couple of minutes they'll absorb nearly all of the extra liquid, sopping up all that flavor. Yum yum!
I've been debating about trying to put together my own Cup o' Noodles using rice vermicelli, since it cooks reliably and fast in just hot/boiling liquid. I figure I could find a set of goodies to put together ahead of time and then add a small set of fresher stuff (meat, mushrooms, fresh veggies) when it's time to cook it up.
Highly recommend starting your pork belly lardons in a bit of water. Helps slowly render the pork to prevent it from hard searing and getting chewy / fatty pork. Once the water has evaporated, the pork will crisp up perfectly while keeping the texture on the inside perfect.
No like chewy?
Good timing for the black been noodles - 14 Apr is "Black day" in Korea (one month after "White day" on 14 Mar which is in turn one month after Valentines day, both of which involve giving gifts to those you are romantically interested in) and on Black day single people eat black bean noodles.
Little tip on the jjajjangmyeon noodles. When you're done boiling them, move them to some ice water or just cold water and agitate them to wash off the starch. Dip them back into the hot water to heat them back up and then serve. This prevents the noodles from clumping up and sticking together.
For miso, scoop the amount into a small strainer and dip it into the broth to dissolve it! Wife is Japanese and we make our own miso (and koji)
Und wahrscheinlich macht ihr auch euer eigenes Bier 🍺, nach deinem Namen zu urteilen.
Yes! I use a tea strainer for mine! I used to use a small sieve but realised the tea strainer was so much easier to clean
For what purpose? Why not just dump it in?
@@Luminous-Being Same reason you make a corn starch slurry rather than adding the starch directly - it's easier to mix in when it's fully liquid. If you don't you can end up with chunks
suggestion.... the one with the black bean paste def looks delicious and i have made it before soo yum... when i made it the first time a little heavy and salty i just used less black bean sauce... and a bit more sugar not much just to balance how salty the bean paste/ sauce is .... =) but never thought to use cuccumber to freshen it up might add that too with a bit less black bean paste .... love ur vides been watching soooo many!! thanks for your content
the vermacelli noodles with lots of thinly sliced veg and flavours that you simply pour boiling water on are amazing for packed lunch. Healthy, quick to cook and delicious
sounds great, what do you prepare for seasoning?
I have wondered about this. How do you pack it for lunch? I have a nice bowl that can actually keep food hot for 5 hours, wouldn't they get soggy?
@@lofiuwu for that style lunch dish you pack it dry then add boiling water right before eating. Precook any veggies/meats add ontop of dry noodles, add seasoning. Pack up. Then add boiling water at lunch time.
@@lofiuwu Yeah the earlier reply is right, don't add any water until you're ready to eat! Cover it with boiling water, cover and leave for 5 min then stir and tuck in. I don't even pre-cook veggies or tofu, I cut them thin enough that they cook in the water too.
@@HNM69 personally I add crushed garlic, ginger, chilli flakes, splash soy sauce, a bit of vegetable stock powder, chopped spring onions and black pepper. But I have seen people very happy with using miso paste, or other pastes which is easier to prep.
Your videos have actually inspired me to up my noodle game a couple years ago. I continue to push my skillset to make the dishes you show.
I also push boundaries by using noodles I can get out here in the middle of nowhere like using angel hair pasta.
Where are you located? Chances are that an Hmart may be not too far away considering all the locations they’ve been opening up.
Black bean paste makes the dish so appealing that I will be looking for it in the store tomorrow. By the way, I like your garden. It's great when you grow your own food! This is a guarantee of quality!
gush much?
Unless you’re shit at gardening 😂
@@Marcel_Audubon explain
The chef that I cut my teeth with back in the day showed me how to do Chinese style noodles (we worked in an Italian restaurant so it always smelled like starch water). Black bean paste with beef stock really explodes over noodles. Please don't use the beef stock cubes, it's just spiced up chicken stock. It really needs that gelatinous fatty broth.
❤️ truths!!!
Bro, I'm so happy. You have grown beyond that little kitchen in Brooklyn by leaps and bounds. I'm so proud of you. Keep up the Great Work.
Love this! I am gluten free and have found 100% rice noodles that allow me to explore all these recipes.
PS: recently purchased the Sour Dough cooking course for my hubby. Definite hit! 💛
Try Soba Noodles they are made with buckwheat and gluten free. So much better flavor than regular noodles!
@@allexis356 Store bought soba noodles often have only 15% of buckwheat, so watch out
Try konjac (aka shiratake) noodles. They work best washed several times in cold running water, then steamed, then fried. I use them in my chow mein once in a while. They can also be substituted for pasta but I only really like them when they've been fried, without it they have a distinctively vegetable taste and texture.
@@ThomasSmoke what happens if u have 15% buckwheat? ur not gonna live 100 years? is that the goal ? lol
@@Poetry4Us if you're allergic, 15% buckwheat means the rest is regular wheat and you get really sick. That damage to your digestive tract can also lead to things like colon cancer, so yeah, it does matter for our lifespan
Props to you for getting the proper noodles for jajangmyeon. They are knife cut (thinner and not glossy like udon noodles) with a great texture for absorbing the sauce. I was impressed you made the pickled yellow radish. It is not really a garnish, but a banchan (side dish) that provides acid to cut into the rich sauce. Jajangmyeon is beloved amongst Koreans and is one of the most popular dishes on takeout orders.
This is really interesting and delightful to see you review highly praised food videos in a specific niche, and then cook it yourself! Man this is inspiring!
FWIW, "Yellow No 5" is food colouring. Chow Mein noodles are probably meant to be yellow from either eggs or wheat; when mass-produced, they probably need some colouring to help get it to look right.
Yes, because they use powdered eggs.
Also found in Mountain Dew
@@edwardchen9475 I didn't realize they put powdered eggs in Mt. Dew. Gross
Interesting. Thanks for the explanation.
Yes and illegal in large parts of the world because it's toxic and could cause a number of health issues.
Literally thank you so much 😭 I love chow mein but get overwhelmed by lots of steps in cooking so this is PERFECT FOR ME!! So looking forward to making this!
I’m so happy for your plants! They looks so nice and healthy 💚
Souped Up Kitchen sells this amazing Wok. Easy clean up and it never sticks. The only drawback, since I am tiny, it could be a bit heavy for me to flip the ingredients, but other than that it works fabulously.
these look delicious.
The Korean noodles was recently made, his own recipe, by a Korean UA-camr I watch. The channel is Aaron and Claire. If you haven't seen any of his videos I highly recommend them. He makes usually traditional Korean dishes and his wife tries the food.
Love their channel x
Same!! 💖💖💖💖 They are a joy to watch
Zhajiangmian was one of my absolute favorite comfort lunches when I lived in China. Now I feel like I ought to embark on a bit of a nostalgia project this weekend
That was a fascinating take on noodles. I like you respect for other pro home cooks and foe TikTok. I am inspired by cooking ideas on TikTok every day. It takes a bit to weed through all the copycat and click seeking crap to find the authentic pieces. But they are there. Thanks for sharing your finds.
Great garden Mike! I wish I had the space to grow all that.
Love this episode. The chow mein looks amazing. I've also been wanting to try jajangmeyon ever since I saw Aaron make it on the Aaron and Claire channel. The black bean paste is the one thing I forgot to buy on my last Korean market trip. Maybe I'll go this weekend.
I was introduced to a recipe similar to the last one probably 30 years ago that didn't use Miso - it used simply peanut butter. And yes, the person who introduced me to it was Vietnamese.
Do you remember the name of the recipe?
I made that black bean sauce and put in freezer then when I’m ready to make noodle just pull a bag out the freezer the night before. Let it thaw and just cooked noodles and veggies add the sauce boom dinner is done. It’s easy and save a lot of time. Thank you for sharing. God bless you. 🙏🙏
For the jajangmyeong, you'll want to immediately cool the noodles in ice water to make them chewier. Using kalguksoo is okay (hand-cut noodles) but fresh ramen is normally used (the myeong/mein in jajangmyeong).
yeah as a korean that kalguksoo part made me think "not sure about using that type". Not thats its illegal (i sometime use spaghetti heresy!) but definitely those noodles are flatter and more for broth
I cannot believe how perfectly timed that was. I was just looking for a really good noodle recipe to change things up a bit. I cannot wait to give some of these a try!
Same !
From what I know the Japanese ramen broth is a combination of stock and miso as well, maybe not as much of the miso but definetly is used in there, so the recipe was twicked just by adding more fresh Thai/Vietnamese style garnishes and using different noodles. Definetly an easy and tasty meal prep though😋
For years I wondered what Jajangmyeon tasted like. Koreans just say it's savory. Thank you for describing the taste of Jajangmyeon clearly, at least in my head.
It’s has the same taste profile as zhajiangmian because it’s basically the same dish that Koreans market as Korean.
@@davidzhang4670 From what I've heard Koreans usually say it's Chinese but some Chinese I met said it was Korean
I know it's originally Chinese but that made me super confused 🤨
@@RnRnR It's basically just a "Korean-ized" version of the Chinese dish and similar to egg rolls and orange chicken. Every non-Chinese American wouldn't hesitate to call them Chinese food but every Chinese person I know of calls them "American-ized and fake" Chinese food. You could say jjajangmyeon is Chinese-Korean while egg rolls and orange chicken are Chinese-American food.
@@RnRnR Same category as General Tso's chicken or Chop Suey or pretty much everything sold at chinese buffet restaurants not located in "chinatown". Not really traditional chinese food but made by chinese immigrants to be more palatable to people they immigrate to.
I've seen dozens of variations of this by other chefs here, but you're the only one who's actually given credit to her, which is awesome. You are genuine and authentic!! Also, does anyone know if we can sub black vinegar with white? Will it taste good?
White vinegar has a much sharper and "flatter" taste than black vinegar so I would definitely reduce by at least half the amount. Black vinegar has a richer and milder flavor overall.
If you don’t have black vinegar, try balsamic! It’s not exactly the same but I think closer to black vinegar
@@jolee2987 Sure, will do. Thanks for the tip. BTW I did find black vinegar and I tried that recipe and it's AMAZING. A must try
@@MsLuminous there’s nothing quite like it! I love it!
been following you for years n years ... congrats on the new home, I've been away for a bit, but so good to see these vids -- I've so many to catch up on :)
I am dying!! all looks so very good and I love your encouragement and giving credit to the creators!
Note on the first recipe, I think she used Napa Cabbage. It will give less crunch and cook a lot quicker than regular cabage
I really liked that last dish. I have tofu in the fridge as the protein. Should I toss it in raw, or cook it first? I have to make this. Best thing ever is I just made a bunch of chicken stock yesterday. Thanks for the great videos every time. 😋
My guess is, with the temp of the miso broth once you put it in the bowl, raw is fine since it'll cook with the noodle during that wait period! Mostly depends on your preference in texture I think
The thing about tofu is that it's all about texture. I eat tofu pretty much every other day, and I prefer to pre cook it if it's a dry dish like a stir fry and if it's a soupy dish I prefer them soft and just the way it is.
I would also recommend dicing the tofu into small pieces and actually putting them in the actual pan to soak up all those broth.
Fry the damn tofu with the onions and mushroom
During the pandemic I started making more east asian cuisine and I have totally become addicted to all the different noodles and noodle soups. They are very easy, have a ton of veggies and they all basically funciron the same way - mix sauce, cook veggies, cook noodles - combine. What sauce and what veggies you use decides the taste. How you cook decides texture and the dish. Now I have like 7 diffeernt kinds of noodles and 15 different sauce ingredients etc. The number of different kinds of mushrooms and seaweed I have bought is ridiculous but I love it. My fave so far are japjae, tteokbokki with noodles, miso noodle soup(nothing like the one shown here it is way more complex mix of flavours), miso soup with bamboo shoots and lotus stems, cholmyun, pad thai and dan dan mian. Still discovering new ways to make things and new things. But for any soup noodle my fave thing to do is poach two eggs until their yellows are custardy in the soup itself - ummm....flavorful heaven.
Also since when did chow mein become Chinese "American" ? It is a traditional Chinese dish. That is stolen cuisine. But I guess most american cuisine is and what is american would probs not be classified as food in most of the world, lol)
After nearly ten years married to a Korean woman the idea of jjajangmyeon as a novelty seems totally foreign. Kind of fun to see your reaction.
The yellow pickled radish is eaten as a Banchan (side dish) not a garnish. Also at korean restaurants they serve (or you can request) black bean paste and chopped raw onion as a side dish. Like kimchi. Although the jajangmyeon made in the video was different from what I was taught but still looked very nice. The restaurant I worked at used ALOT of onions instead of water or beef stock as a source of "liquid". Not sure the exact reason of how it happens but cooking a large pot of chopped onions starts to release alot of water from the onions making the liquid. Frying the veges is also very important before on strong flame for that wokhae "flavour". Onion and cabbage fill up most of the portions while zucchini and pork meat being the rest. You could also add chilli powder or make a seafood variety by replacing pork with shrimp, squid rings and mussels, and make it even better. Sweet salty and spicy sauce with slightly chewy noodles. Awesome combo. There's also 2 variations where you can have it sort of like chow mein where it's stronger in flavour and fried or the original version with more liquidy sauce.
I love adding gochujang for a nice sweet spicy kick.
I had all the ingredients for the vermicelli- miso and bone broth soup so I made that but I only had boxed bone broth so I amped it up with chicken sausage and homemade pork dumplings…it’s not light anymore and I’m so full😭💕
Sounds delicious
lol its not light anymore
the jajangmyeon that I've had at restaurants is wonderfully sweet - that balances out the salty. not sure you put enough sugar in it to balance the saltiness out but when I make it at home, I think I make the same mistake. I can't seem to emulate the restaurant style which I prefer. gotta keep working at it.
they also make it velvety smooth and I guess it's because they are generous with oil.
This was a great recipe! I loved every bit of it. Easy to follow, quick to make and the sauce was fantastic! 😊
I'll try all of these asap 😋😋 But hear me out... "microavable dishes"!! Like, I have to bring lunch to work and only have access to a microwave (I really despise lukewarm food, I need my lunch to be hot) and would loooooove to learn some recipes that still taste decent after being microwaved lol please help, I'm tired of soggy leftovers 😭
A huge microwave tip is not to use 100% power (the default)... I usually use about 80% power... it helps reheat without recooking (i.e. making soggy). Unless I'm cooking something like a frozen meal, I rarely use 100% power.
You're limited to Mexican 🇲🇽 meal prep I believe. Sans foil of course
Bring a sandwich coz, speaking of despising, trust me on this, nobody at work wants to deal with the stank of your microwaving.
@@alice_agogo explain
@@Marcel_Audubon well, don’t offer a microwave than 🤷🏼♀️ If it’s there, you can be damn sure I’m using it
I love this series! Can't wait to see more!
Your Garden Looks so Food!
I was planning to do chow mien for dinner and then I saw your video - right on time :D
I've been subscribed for quite some time now but have been focusing on other subjects on youtube for a long while...it is really cool to see you in this big kitchen that you plan to make adjustments to! Last I saw you, you were in a tiny space with or without a friend, flipping leftovers. I can't wait to see what else is going on your channel..cheers to you and these noodle dishes..looks like something for everyone here! :)
the Takuan(sweet pickle radish) for JaJangMyun is a side dish with raw onions. You can add some vinegar to the onions and then use the plain JaJang sauce as a dip for the raw onions and Takuan. also You might have been a little light on the jajang but it looks good.
Please post more! You make cooking an delicious adventure with no guess work.
yess more garden content pls!!
Jajangmyeon needs some freshness to cut through just how HEAVY it is. My favorite garnish is kimchi and pickled daikon radish.
Beans sprouts with the last dish would've given it that little bit of crunch to really make it awesome. I'm definitely saving this video and trying every recipe. I love noodles!!😋
Also, love the Brian Lagerstrom music on the Jajangmyeon recipe. Big fan of you both!
Thanks so much for this video - I did the chow mein yesterday and loved it
That last bowl, my friend, is what we call a foodgasm.
The garden is so exciting!
That miso vermicelli at the end was amazing.
Add the scallion whites before the greens. The whites are tougher and take longer to cook so should be added first!
4:50 Yellow 5 is also known as Tartrazine. It's a yellow food coloring.
Nice garden! Get some blueberry bushes in there. I have 19 pints from my one bush so far this year.
I am definitely making the first and last ones! Great stuff
Wooo! Excited to try these! 😋
Also did myself a favour and got those vitamins too 😁
Chowmein is most famous in India, it is most common street food and my personal favorite..
Whenever I go to buy chowmein i fascinated how they made this and yaa i learn it just by watching them and glad I made super tasty chowmein i mean everyone loves it...
The Vermicelli Miso Broth is similar to how I've been making noodle dishes for years! I'd usually also add some ginger, sesame oil and beansprouts/pak choy. Also a half egg and present it with the meat ontop of the noodles. It's so good.
Love that TiffyCooks was the first video. Her recipes are amazing.
It's a Miso soup mix called So Easy Miso! I order it from Amazon and it's yummy.
So love watching you cook . . . I connect with your style. Great content and fun.
When I make it i fry off the oil first and set it aside and then fry everything and add black bean paste when I’m about to put it all together and add the slurry. That black bean paste is the one I use!!! I love love love it. And for those who like gluten free, try serving with rice instead of nuders. Totally doable!! And delicious!
Also the Koreans I know have said the proportion of onion to other ingredients should be higher…lots of onion!! :)
I really love this theme where you experiment :)
Miss the big chewy noodles. Now its stringy like sprouts. Looks like a good use for the premade asian salad mix I never end up eating.
Yes, oyster sauce is everything! And sesame oil!
Would love to see one on snacks or meals from leftovers from TikTok! Love your videos! Now I don't need to sift through TikTok for recipes since you've done all the hard work 🙌🏾 thank you
Congrats on the HD650, the best cans for sure. You know your stuff!
Water chestnuts, baked tofu, sesame seeds, nutritional yeast, umeboshi and sambal and I love it even more.
sadly in my case due to managing gout, diabetes type2 and a heart condition I've had to tweak recpies away from using ingredients like soy sauce, oyster sauce, hoisin sauce..any sauce that contains a yeast or a yeast extract. I've replaced with korean soy bean paste, I know not the same..and use a splash of dark soy when color is required. Any time there is is sugar involved..I usually have to adjust the amount going into a dish.
The first two are my favorite Tiktokers and have made some of their recipes.
This vermicelli miso is phenomenal! I'm doing keto right now so I used sauteed shredded cabbage, onions, and a bit of garlic instead of noodles, and for the chili oil I used Alex's Not Your Mama's szechuan chili oil recipe with some dry-roasted coriander and mustard seeds. very simple yet with complex layers of flavor that continue to develop even as you swallow.
Epic noodles here, noodle dishes are so underrated! Greetings from a Swede in Beijing 🍜 Korean and Chinese cuisines are epic 🥰
Just wanna say you make me so happy dude. love it
The garden area is amazing. Can't wait to see what you grow. Thanks for the recipe ideas.
i like udon with meso paste and oyster source and plum saurce, mushees and spring onion.
chicken chow mein is one of my staples, make it all the time. of course it's totally fine to use whatever you have, but still definitely recommend getting a wok - cooks quicker and makes it a lot more fun imo :)
Farming veggies, we used to plant a row for us and a row for the deer. We always had plenty.
I grew up having chow mein, but my mom would add chicken to it and a lot more verity of vegies. I love your channel. It's so educational and entertaining. Keep it up!
Nothing can ever beat Calcutta style chowmein noodles , periodth! Once you taste that, you can never go back
Its pretty similar to this one btw just a little more ingredients, even Indian cooks consider Calcutta chowmein the best
2:35 "use your pan of choose" anyone else spot this error? Lol 😆
Woohoo, i too wanna try that last recipe. I always got instant rice vermicelli laying around coz i got a 17yr old that’s always hungry. Also got my 1 night miso in the fridge fermenting away slowly. Thank you.
Loooooove these tik took takes
the rice vermicelli should cook a bit like the instruction in the package, otherwise it might not cook or bad texture. for miso normally people don't boil it so you dissolve it in the hot soup, can heat up a bit but make sure turn off the fire before it boil. you can cook mushroom in the soup as vege for the last noodles dish.
i love noodles and these dishes are so easy to make. The korean black bean one...my mum makes that cold. so they are great on a hot day. i am on my fast day today, so these dishes really satisfied me
Yellow number 5 is a food color dye. Dang! I have a deer fence :) Love your channel!
Your videos make me happy. I always put your channel on my tv and let the videos play one after the other😊😊
I've never had black bean paste, but the other two look amazing. I'd definitely be game for trying the BBP, but I did notice she said most folks don't cook it in ENOUGH oil, & she used a lot more oil. I wonder if the extra oil along with cook time helps tone it down a tad. I've always loved Chow mein, but I wanted to crawl through the TV screen and slurp right outta your bowl on the last one! lol.
is nobody else talking about how he has a 1 frame random pic of himself at 1:51 ? just thought id throw that out there
Go with Maangchi or Korean Bapsang for your Korean recipes. They're the authoritative Korean mamas.
Absolutely second Maangchi. Her jajangmyeon/bap (I prefer the bap over the myeon) is thick, silky, and has muli (radish) in it too. Radish (whether muli or daikon) adds so much to simmered dishes and soups.
Those first noodles look so damn good!
Chowmein is my go to dish even though I'm Indian ethnically because it makes me eat a variety of veggies in a single dish (I always add a bit more and you figure out different veggie combination as you go)
I added cilantro to the last dish and it was 👌🏼👌🏼👌🏼
Can I just tell you how much I love your videos? It is like being there with you, I love the editorial comments, you crack me up! I am absolutely going to try all of those. I am a HUGE fan of Pho so the last one is for sure #1, the Chow Mein looked incredible. Not so sure about the black bean one, but I am adventurous so I will likely give it a try! Thank you for your incredible videos and tips, super awesome! 💖💖😉👍🍜