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Homemade Jjajangmyeon: The Ultimate Korean Comfort Food | Recipe Quest | Eric Kim | NYT Cooking

Byamazingfoodstv


Get the FREE recipe for Eric’s Jjajangmyeon:

Eric Kim is taking you on another recipe quest, pulling back the curtain on his work as a recipe developer. This time, he’s making jjajangmyeon: chewy wheat noodles smothered in a super savory gravy studded with pork belly. (Think of it as South Korea’s cultural equivalent to delivery pizza in the United States.)

Behind each new recipe, there’s a huge amount of work that goes into developing it. From finding inspiration to researching a dish’s various incarnations and reporting out its story, there’s plenty going on behind the scenes. Recipe Quest tells that story.

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39 Comments

  2. 90's Korean from NYC here. First off, I'd like to say that even though jajangmyun is a celebration food, it is a highly approachable delivery food. Along with fried chicken, it is amongst the top 3 delivery items in South Korea. First location, actual Korean name is, "You get the jajang and I'll get the Jangpong".

    Chinese House, solid choice, their sauce is more saucy and similar to the chinese recipe it's based off of. They have several locations including one in flushing. Their sweet and sour pork is incredibly crispy.

    Shanghai mong, fairly new compared to the previous locations. Now I have to say that compared to some of the places in queens, Shanghai mong has been pretty flavorless and watery. Highly disappointed that Eric choose to come here because all the main jajangmyun places are centered around Bayside, Queens where Eric was first at.

    The absolute OG and best jajangmyun in my opinion is SamWonGahk. They've been around since the 90s and unfortunately the Bayside location is the only one open at this point. Please if you have not experienced jajangmyun, take the LIRR and eat at this location. You will not regret it!

  3. Eating at the jajangmyeon places I grew up in. SO GLAD YOU WENT TO 짬짜면 aka "Joong gook jip" that is my favorite jajangmyeon spot. But wish you also showed the dishes of fried pork or beef called 깐풍기 <3

  4. I grew up on "Korean Noodle House" jjajangmyun (when the old owners were there), and it would always be such a special treat because Flushing/Bayside was far. They were closer to what I remember eating in Korea–sweet and salty and flavorful with a good bite of meat. "Chinese House" or Joongguk-Jip was other people's favorite, but I felt like they always tried to be too "healthy" by throwing in random vegetables and not seasoning. My family actually started making jjajangmyun at home during the pandemic. We add a lot of really chunky pieces of potatoes, and we don't use cabbage, but the recipe we have now is eerily similar to yours. The chicken broth (or other broth) is definitely a must for a home recipe. I'm going to suggest trying maple syrup instead of sugar next time!

  7. Yes finally a recipe I can trust it's so hard to find good 짜장면 in the US! Next please do a recipe for 탕수육 ^^ (sweet and sour pork that usually eaten with these noodles. Another hit by Erik!

  9. Interesting that you call it celebration food. It's definitely comfort food though. I'd order it from the Chinese restaurant at the bottom of my apartment after a long day at work, pay the 3,000W and take my huge bowl up to my apartment. Back in the states it costs $14 so I just make it myself.

  10. Yes! That first spot is the place my relatives take me when I visit New York every year!
    I always have 짜장면 once when I visit cuz it's so nostalgic as someone who grew up in NY
    It was definitely a treat meal
    짜장면 and 새우깐풍기 everytime!

  12. My earliest memory of jjajangmyun is around middle school. My mom got me into kdrama in elementary school when she would watch them Vietnamese-dubbed, but by middle school I could watch them in Korean w/English subs and also by then I could identify jjajangmyun as a dish in kdramas that I absolutely had to try. My mom and I got it at the only H-Mart in Houston one day and were hooked. It became a special treat for us on Saturday evenings, the last work day of the week for her nail salon where I used to go help out as a kid, because she'd be deadbeat tired and H-Mart was on the drive home. At the time, Korean food was considered a pricier takeout treat for our family, and now I feel so privileged to just be able to eat it any time that I want it. JJM holds a really special place in this Viet family's hearts. Thank you for sharing all these recs in NYC! And your recipe, I'll have to make it for my mom now!

  28. ooh i just bought jjajang sauce, onions, and tofu last weekend so i can make vegan jjajangbap (jjajangmyeon with rice instead of noodles) this week! now I’m gonna try adding fried potato like that one restaurant.

  29. From a technical standpoint why did the Video guys shoot it at such a narrow depth of field. Let me see the whole bowl in focus with his face, Crank up the noise guys. Let me see all of the goodness. I want to see a thick depth of field with the thick sauce.

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