Jjajangmyeon (짜장면) is a popular Korean dish of wheat noodles topped with a thick black soybean paste. It usually contains diced meat and sliced cucumber, but can contain a variety of meat and vegetables. Seafood such as squid, shrimp, or sea cucumber is sometimes added, but never fish. In South Korea, singles get together to eat jjajangmyeon on Black Day (April 14th).
Jajangmyeon is derived from the Chinese dish jajiangmian. My friend and I happened to wander into this Chinese restaurant because it was the only restaurant open late. Interestingly, all of the Chinese restaurants I've seen in Seoul are deep red, dim, and heavily decorated with glowing lanterns.
We started off with a trio of banchan, Korean side dishes.
Lychee stuffed with pineapples
Crunchy yellow radish
Jjajangmyeon! This restaurant serves delicious jjajangmyeon. The black bean paste was thick and flavorful with beef and mushroom. The stretchy noodles were cooked just right.
Jjajangmyeon! This restaurant serves delicious jjajangmyeon. The black bean paste was thick and flavorful with beef and mushroom. The stretchy noodles were cooked just right.
My friend and I enjoyed it so much that we ordered three servings for two people!
Bobo China
Sindang Station
2233-2922
1 blurbs:
OMG! I wanna have Jjajangmyeon now! hungry...hungry..
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