As a korean, I am very impressed with this recipe! One thing I would like to suggest is keeping the mixture dry after stir-frying without adding dashi and starch slurry. This version is called Gan-jjajang (간짜장) which focuses more on the flavor of each ingredient and the stir-fried aroma, only with moisture from the vegetables 👍
@tfkdandsvkc hmmm, I suppose carribean, Indian and African food are flavour centric but lack presentation (although there are some obvious exceptions, but they are not the norm), Anglo, Norse, Slavic and Germanic foods tend to be both bland and lacking in presentation (again, there are exceptions, also Anglo and Germanic pastries and desserts tend to be nice, but savoury food is bland), Spanish and Portuguese food is good in all aspects, Greek too, Italian and Arabic as you stated are also good, east Asian too, south East Asian is flavour centric but can be lacking in presentation (with notable exceptions), south American food is amazing, but has mediocre presentation (better presentation than most, just not the best). And as much as people like to hate the French, I can't deny that their food is both tasty and looks good, even though my Anglo blood doesn't want to admit it, but it is true. There are quite a few unique cuisines that are specific to regions in China and India, both of which are countries with massive populations and a wide variety of cultures and languages, but I am not too familiar with some of those specific cuisines and cultures to comment on them. Edit: forgot the USA and Mexico. The USA actually has a fairly diverse range of cuisines in their country by region, American style BBQ is probably amongst the most tasty food on earth, and has a sort of rugged beauty, but is still not as well presented as east Asian and French food in my opinion. Mexican food may very well be the best food on earth, but again their presentation is similar to south American, in that it is better presented than most foods but not quite as good looking as Japanese, French or some specific regional Chinese food.
It’s a Korean-CHINESE dish. Jajangmyeon is derived from original Chinese zhajiangmian. Some Chinese immigrants moved to Korea and they invented jajangmyeon to suit Korean tastes. It’s like how Chinese immigrants moved to America and invented American-Chinese food to suit American tastes. It’s also OFFICIALLY part of Korean-Chinese cuisine. Even Koreans themselves in Korea literally call it “Chinese food”. Just like how Americans call American-chinese food “chinese food”. Therefore, jajangmyeon is not part of Korean cuisine, it’s part of Korean-CHINESE cuisine.
I call it chinese korean fusion dish because it is indeed originally chinese, but its been changed and adapted. it tastes different and looks different to the original chinese one
Thank you so much for posting this! When I was in Japan they served this at my hotel for breakfast and it was one of the best dishes I had and I could not for the life of me remember what it was called. I’m so excited to make this now!
It's a Chinese dish and the pronunciation is actually their imitation to the dish’s Chinese name. It’s just Japan and Korea learned this dish and innovated in their own way. What you had in Japan might be very different from what it’s like in China and Korea.
for in most cases the thirty minutes aren't a problem. It's the feeling to search the ingredients a week long at least if not longer that stops me. It still looks delicious.
I made this yesterday and it was soooo good! I see why y'all say it's comforting and addictive. So good. This was one of the videos recipe I followed...only different thing I added a lil soy sauce when I added the oyster sauce and cabbage with the zucchini and onion. ❤
The first time i ordered this dish it came with a pickled radish… at first i thought i wont be eating that side dish like most side dishes i get when i eat korean foods but after eating a few spoons, i get it. The side dish is there coz you’ll definitely need it when you eat the noodles or you won’t be able to finish the dish.
It’s a Korean-CHINESE dish. Jajangmyeon is derived from original Chinese zhajiangmian. Some Chinese immigrants moved to Korea and they invented jajangmyeon to suit Korean tastes. It’s like how Chinese immigrants moved to America and invented American-Chinese food to suit American tastes. It’s also OFFICIALLY part of Korean-Chinese cuisine. Even Koreans themselves in Korea literally call it “Chinese food”. Just like how Americans call American-chinese food “chinese food”. Therefore, jajangmyeon is not part of Korean cuisine, it’s part of Korean-CHINESE cuisine.
@thebestgachatuberever3864 I love both cuisines 🫶🏽😋 thank you, that is very interesting, and I can see why they have similar dishes like Japanese as well.
Man I love jajamyeong, I remember seeing it in Mr. Sunshine and they made it look so good. Found a place named haru near me that had it. That first bite was amazing
Also need to replace the oyster sauce with mushroom "oyster" sauce, and dashi broth with a vegetarian broth. (I got the mushroom "oyster" sauce I use on Amazon.)
you could use any protein you like! when i worked at a korean restaurant fried tofu was the most popular substitute, but you can use chicken, beef, and even shrimp
As a korean, I am very impressed with this recipe! One thing I would like to suggest is keeping the mixture dry after stir-frying without adding dashi and starch slurry. This version is called Gan-jjajang (간짜장) which focuses more on the flavor of each ingredient and the stir-fried aroma, only with moisture from the vegetables 👍
I’ll definitely give that a try :)
Thank you.
Same Korean 🎉🎉
I think that's the reason why the color of the noodles looked more reddish than black when he mixed it
Gan jja jang is way to go!
also mix both sauce and noodle pre served. even better 😮
Just insane flavor , On top of flavor...and of course....you already know.....topped with flavor ❤😊😊
Thank you :)
Asian food is an art form
Yes it is. From West Asia to South to East, we do food well.
such a statement can be interpreted as excluding other cuisines from the title of "artform"
@@bucko3353 I can say Italian and maybe Arabic cuisine is also an art form but maybe coz I have tasted those
@tfkdandsvkc hmmm, I suppose carribean, Indian and African food are flavour centric but lack presentation (although there are some obvious exceptions, but they are not the norm), Anglo, Norse, Slavic and Germanic foods tend to be both bland and lacking in presentation (again, there are exceptions, also Anglo and Germanic pastries and desserts tend to be nice, but savoury food is bland), Spanish and Portuguese food is good in all aspects, Greek too, Italian and Arabic as you stated are also good, east Asian too, south East Asian is flavour centric but can be lacking in presentation (with notable exceptions), south American food is amazing, but has mediocre presentation (better presentation than most, just not the best). And as much as people like to hate the French, I can't deny that their food is both tasty and looks good, even though my Anglo blood doesn't want to admit it, but it is true. There are quite a few unique cuisines that are specific to regions in China and India, both of which are countries with massive populations and a wide variety of cultures and languages, but I am not too familiar with some of those specific cuisines and cultures to comment on them.
Edit: forgot the USA and Mexico. The USA actually has a fairly diverse range of cuisines in their country by region, American style BBQ is probably amongst the most tasty food on earth, and has a sort of rugged beauty, but is still not as well presented as east Asian and French food in my opinion. Mexican food may very well be the best food on earth, but again their presentation is similar to south American, in that it is better presented than most foods but not quite as good looking as Japanese, French or some specific regional Chinese food.
@@bucko3353 definitely will try Norse someday tho hopefully it surprises me ,Japanese is next on the list and it reminds me of french fine dining
진짜 잘만드신다.센스가 좋으시네요❤
Yummy Yummy yum 😋
Thank you 😋
Mmm I n love Korean food
It’s a Korean-CHINESE dish. Jajangmyeon is derived from original Chinese zhajiangmian. Some Chinese immigrants moved to Korea and they invented jajangmyeon to suit Korean tastes. It’s like how Chinese immigrants moved to America and invented American-Chinese food to suit American tastes. It’s also OFFICIALLY part of Korean-Chinese cuisine. Even Koreans themselves in Korea literally call it “Chinese food”. Just like how Americans call American-chinese food “chinese food”.
Therefore, jajangmyeon is not part of Korean cuisine, it’s part of Korean-CHINESE cuisine.
man i love your content, keep it up!
i worked at a korean restaurant for 2.5 years in college and i stay awake at night thinking about jjajangmyeon 🥲 i miss it so much
This comment makes me wanna try it for the first time. Never had it before
why don't you make it then? this recipe looks simple and you have professional cooking experience so it should be extremely easy.
@@kiyoponnnthey didn’t say they were a cook… there’s other jobs at a restaurant besides cooking she may have been a server or something else 😅
I was just watching your old Jajangmyeon video until you uploaded the new one 😄
Updated version :)
Its also a Chinese dish :) Its one of my favorites to make
Who asked
I call it chinese korean fusion dish because it is indeed originally chinese, but its been changed and adapted. it tastes different and looks different to the original chinese one
Can you say, which flour use for noodles.
@@Ipromiseyounobodyismadwho
@@oaknotesgenius 🤣🤣
DELICIOUS YES PLEASE LOOKS SOOOOOOO DELISH 😊
Thank you so much for posting this! When I was in Japan they served this at my hotel for breakfast and it was one of the best dishes I had and I could not for the life of me remember what it was called. I’m so excited to make this now!
It's a Chinese dish and the pronunciation is actually their imitation to the dish’s Chinese name. It’s just Japan and Korea learned this dish and innovated in their own way. What you had in Japan might be very different from what it’s like in China and Korea.
Thank you for making this recipe. I'll definitely try it
It's my favorite 😍 as well! Thanks for the recipe!
This is just sensational
Yummy i love this!! Its so good and satisfying 😋💕
Looks so delicious! I love this dish ❤️
Another winner.
for in most cases the thirty minutes aren't a problem. It's the feeling to search the ingredients a week long at least if not longer that stops me. It still looks delicious.
My favorite dish!
Oh yeahhhh im totally doing this! Thank you ❤
This is one of my favorite dishes!❤
Looks great! I gotta try it out
I made this yesterday and it was soooo good! I see why y'all say it's comforting and addictive. So good. This was one of the videos recipe I followed...only different thing I added a lil soy sauce when I added the oyster sauce and cabbage with the zucchini and onion. ❤
Looks delicious 👏🏻😻🔥
SOOOO GOOOD 😭😭
You’re the Asian cook king 👑 looks soooo delicious!!
Divine 🖤
you should try the original chinese version!! it’s def different but so good
looks delicious! Where can I find the details of the ingredients?
yummmyyyyy
Yum
Hmmm, pork 😋🥩🥓🤲
Yuuuuum
how tf this dude is not over mill sub? everything is on point👌
The first time i ordered this dish it came with a pickled radish… at first i thought i wont be eating that side dish like most side dishes i get when i eat korean foods but after eating a few spoons, i get it. The side dish is there coz you’ll definitely need it when you eat the noodles or you won’t be able to finish the dish.
❤❤❤❤❤❤
This looks incredible but definitely is taking longer than 30 minutes
I eat the grean samyanga and is was tasty
Sarap ng dinuguan 😂
we making this tomorrow 100%
❤
Derek 陳， as a chinese, this is actually the recipe I like the most. It's so relevant and close to the authentic version. Good job !
I love the little nod he does when he’s done eating 😂😅
The only reason I even know what jjajangmyeon is, is because Wooin from Eleceed eats it :) It looks even better in real life - now I want to try it!
Hey
I heard your cooking skills were strong.
Holy shit this looks insane
Yummm 😋 Thankfully it's just before dinner time here so I won't have to stay hungry for long
Omg i love Jjajangmyeon 😋 i just buy the bottle sauce of black bean paste from H Mart and add onions. Im not Korean but i make this 😂 don't judge lol
It’s a Korean-CHINESE dish. Jajangmyeon is derived from original Chinese zhajiangmian. Some Chinese immigrants moved to Korea and they invented jajangmyeon to suit Korean tastes. It’s like how Chinese immigrants moved to America and invented American-Chinese food to suit American tastes. It’s also OFFICIALLY part of Korean-Chinese cuisine. Even Koreans themselves in Korea literally call it “Chinese food”. Just like how Americans call American-chinese food “chinese food”.
Therefore, jajangmyeon is not part of Korean cuisine, it’s part of Korean-CHINESE cuisine.
@thebestgachatuberever3864 I love both cuisines 🫶🏽😋 thank you, that is very interesting, and I can see why they have similar dishes like Japanese as well.
Yoo what's up Whittier :) SoCal living baby! Love to see your channel grow fam💪
Appreciate it :)
That looks so good, but there is no way I´m getting black bean paste where I live :(
dashi ... or dashida
dashi or hondashi is fish broth made with bonito
dashida is a brand of broth powder thats classically beef
Man is an elite chopper ! 30 min for all that ! But looks amazing
Beautiful hair
Man I love jajamyeong, I remember seeing it in Mr. Sunshine and they made it look so good. Found a place named haru near me that had it. That first bite was amazing
All of your dishes look delicious, but where do I find the recipes? 😋
This will take most people more than 30 min as create so much dishes.
Hey, Max Miller has that same brand of apron.
What if we want to substitute the pork belly in this recipe, what can we use instead?🤔
I enjoy Jjajangmyeon, but Japchae is on top.
I just KNOW that cucumber HITS 😭🔥
where is the recipe exactly?😊
Description
Black beans; is good for those of us who don't like the pig meat replace it withchicken
it would take me 30 min just to chop everything 😭
For how long do I have to cook the black been paste?
Can we add Tofu as a vegetarian option? 😅😅
Also need to replace the oyster sauce with mushroom "oyster" sauce, and dashi broth with a vegetarian broth. (I got the mushroom "oyster" sauce I use on Amazon.)
What black bean paste do you recommend
What is black paste
What kind of noodles are the best to use?
how many mins need to fry the balack bean paste?
You can eat the sauce with rice too.
Jajjangmyeon (myeon means noodles). Jajjangbap (bap means rice, like gimbap).
What’s MSG???
Thank god I had all this stuff ready to go somehow, because I knew once I saw this short that I was changing my dinner plans.
😮😋
the dashi broth is a new take.
What do I do if I can't buy the bean paste here😢
Where can I get the measurement?
adding a little shiitake mushroom also makes it extra flavorful
We dont do that
What if I don't add sugar?
It took millions of years.
It took millions of years for what?
For a moment in one of the short videos, I taught you were Jose.elCook
What if you came have pork? Any good substitute?
💚✌🏽Since you
MSG is ?
what would be the ideal sub for pork here? i don’t eat pork so i’m wondering what else i can use
you could use any protein you like! when i worked at a korean restaurant fried tofu was the most popular substitute, but you can use chicken, beef, and even shrimp
@@cecizilla man beef jjajangmyeon sounds BOMBBB!!!
Beef and chicken are good substitutes as some restaurants use beef or chicken instead
Cooking : 30 min
Gathering ingredients:😢
Yes just a bunch of ingredients I appears keep in my pantry 😅
Which camera are you using?
It looks SCRUMPTIOUS
Ty :)
does the pork not overcook? i have never cooked it before
Man I'm so jealous of your luscious hair
jjajangmyeon taste better not fresh from what I experienced. I would let it sit for a while to get the take out experience.
no pork bone marrow in the sauce?
What does the msg do ? Flavor?
What can replace pork with?
Funniest thing is i dont have access to almost all of the materials used
What kind of noodles??
What kind of noodles do you recommend there?
Is there any good meat substitute I can use for pork?
chicken or beef
potato
Man I always want to make these but I'm not getting those ingredients when I know I'm only using them once