I used a combination of recipes, but Maangchi is my favorite YouTube channel for Korean cuisine.

I substituted rice noodles for the udon-style jajangmyeon noodles because it’s what was in my pantry. I really like the contrast the pure white noodles had with the black sauce, though, and will probably use rice noodles going forward. I somewhat prefer the thinner rice noodles from a texture perspective as well.

Can someone who’s made this tell me whether or not I should be removing the seeds from the cucumber slices? I’ve done it both ways and, while I can’t tell a difference myself, I’m still interested in knowing the traditional method of making the dish.

  • baseless_discourse@mander.xyz
    link
    fedilink
    English
    arrow-up
    4
    ·
    1 year ago

    I am surprised with the rice noodle as well. From my experience they either have a hard tine grabbing sauce or breaks easily.

    That being said many traditional noodle used for jajangmyeon doesn’t grab sauce that well, as it is a pretty heavy sauce.

    • LoneGansel@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      The rice noodles I used were fairly strong. I shocked them with cold water after boiling them from a dry state, which seemed to have been what was needed for this dish.

      Next time I’ll take a picture after it’s all mixed together so you and others can see how it comes out.