LET’S MAKE—KOREAN JJAJANGMYEON

Hey all!

Today I made my own Jjajangmyeon recipe and I want to share it with you.

Usually, every time I look at a recipe for Jjajangmyeon, when I eat it, it’s so bland! I follow the exact recipe too! I wanted to hop on the train of people who said it was delicious for a long time.

I realized the key to this is the protein and the stock you use. For this recipe, I used vegan chicken bouillon and some fermented salted shrimp I had. You can use regular shrimp, chicken, or whatever you have. Usually people use pork belly but I don’t eat pork.

Also, for the noodles, I chose my favorite Chengdu noodles that I used in a previous recipe. They are chewy and they don’t get gummy. They are perfect for this recipe.

This dish is very flavorful and I hope you get to try it. :)

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