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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but can you finish a bowl of jjajangmyeon in one or two bites like Tzuyang?
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!
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
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!
The addition of syrup is genius. Adds caramelized flavour without having to caramelize the onion.
Oooh I can’t wait to make this recipe
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!
Clicked on this video so fast!! Would love to have a whole series like this
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.
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!
Buford Highway in Atlanta just felt like a shot through the heart
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!
Oh Lord this makes me hungry
Never had these and I'd be intrigued if not for the montage of close-ups of people slurping and stuffing noodles in their mouth. Really off-putting, I'm afraid.
hello , jiajanmein in or on a korean menu is hard for chinese people to order.. – usual like bibimbap or japche with a bowl of rice. thank you. el-
I sometimes add mozzarella on top and let it melt.
"Might as well throw in a potato" — yes.
If anyone gets the chance to make Eric's version, please let me know how it goes! I live far away from the asian supermarket so I don't have chunjang at the moment 🥲
you calling jjajangmyeon sauce a gravy made me realize i do inexplicably internally consider jjanjangmyeon and biscuits + gravy as having the same vibe of food and you made me realize why.
loved this video. it felt more intimate and personal than a typical cooking video. this guy has great chemistry with the camera.
Whew! I was worried about you on that first day. I didn't know about this dish, but I am so looking forward to seeking out a place that prepares it. ❤
맛있게 보고 갑니다.💛💛
This got me craving the Shanghai mong Jjajangmyun all over again 😍 thanks Eric for inviting me out!!
11:03 Eric! You’re up too late working. Get some sleep
I absolutely despise those slurping videos. You don't understand the rage that wells up inside me. I turned this off two seconds in.
Cafe Maddy!!😊❤ not my besties linking
What’s the ‘had to return the bowl in Korea’ story they mentioned.
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.
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.
the new jersey one appears to be the best
6:15 Naw, get that messy eating sorted on first date and move from that space…cuz how one eats is _how one will always eat_. Goblin cards on the table!
Want to say, there is not too much mouth noise. Asain noodle dishes is meant to be a noisy food. It is meant as a compliment to the food!
I just came back from Buford Hwy Farmer’s market when I watched this video… love the ATL shoutout, Eric! ❤
Would it be insane to have Eric do a food tour type series of unexpected places around the country with good Korean food?
One of my death row meals
So relax. I’ve always admired your beautiful channel! If you guys enjoy that kind of vibe, check out my channel where I bring you comforting meals with a side of relaxation https://www.youtube.com/channel/UCF3sP-J77XtJvQhBfWHUbsA
Absolutely love Eric.
Absolutely could’ve done without two clips of high-gain audio mouth sounds.
Pork belly really is the OG clutch ingredient in all the best dishes
The comment on raw onion and chunjang on the table for "adults" is deeply relatable, haha. Only later did I appreciate how delicious it is as a side