So the other day I was making Jajangmyeon and went into my blog archives for the recipe that I posted almost a year ago. To my horror, the instructions were TERRIBLE! I mean so bad that I was embarrassed to keep the recipe up. The image was broken, and the original photo was terrible. I wouldn’t think so much improvement with my posts would happen in such a short amount of time. But Jajangmyeon is one of my favorite dishes, and I just had to keep the world in the loop of this yummy dish. I originally grew up eating this because of my Aunt Hannah. She is Korean immigrant who married into my family. She would bring packages that looked like ramen that she called “Black Spaghetti.” She taught me her special way of cooking them. If I was in an Asian food market I would snatch up as many as I could. When I went to college in Philadelphia I had access to Korean restaurants. I became obsessed with finding one that would serve these black bean noodles. When I finally found one, I became sold on fresh jajangmyeon. They were pricey, so I learned how to make the noodles myself. Since I had it fresh, I found out those dinky ramen packets were pretty terrible. Continue reading
Reply
