Since we can’t get our hands on Hanwoo beef, a good option would be sirloin or ribeye with lots of marbling throughout. This cut will be tender and juicy, which is optimal for this dish.

Noodles: wheat flour (USA), potato starch, palm oil, salt, seasoning (canola oil, sugar, sweetener: E420, emulsifier: E322 (contains soy)), acidity regulator: E501, E339, E500, Tocopherol liquid (antioxidant Mitel: E306, emulsifier : E322 (contains soy)), Green tea extract (oligosaccharide, tea catechin, citric E330), coloring: E101; Soup powder: condiments ( soy bean paste, corn flour, onion, maltodextrin, salt, palm oil, wheat, shrimp), sugar, caramel powder (maltodextrin, coloring: E150c), flavor enhancer: E631, E627, salt; Seasoning oil: vegetable oil (rapeseed, olive oil, corn, peanuts, sesame, mustard), onions; You can stir-fry the noodles, and add different kinds of meat or vegetables. Depending on your personal preference of course. If you haven’t seen the the movie, then spoiler alert: there’s a slurp-worthy noodle dish featured in the film that has taken the Internet by storm.To make Gan-Jjajang (a drier version of Jjajangmyeon and my favorite style), add in only ONE soup ladle of starch water. On the other hand, we have jajangmyeon, which is my favorite. I rate this a 9/10 because it tastes amazing and is quite easy to make.

Make sure to not overcook the noodles because they will be simmered again later once the sauce is added. Strain the noodles But rest easy, we can easily make this dish at home. What type of beef to use in this ramdon recipe? Jjapaguri gained prominence on the internet and in South Korean pojangmachas when it was featured on an episode of Dad! Where Are We Going? in 2013. [4] The meal is a bit of a oxymoron of sorts — cheap noodles and expensive beef. I guess it’s somewhat of an “elevated” dorm-room meal.

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At The Secret, we do everything we can to make sure the information about the products we sell is always as accurate as possible. However, because products are regularly improved, the product information, ingredients, nutritional guides and dietary or allergy advice may occasionally change. The beef adds a bit of textural chew to the dish and gives it an overall feel of a “proper” meal, rather than I’m just eating instant noodles. Traditional Korean restaurants don’t seem to sell Jajangmyeon. Every time I went to the Myeon-dong market in Seoul I didn’t see any traditional Korean restaurants selling this.