this post was submitted on 15 Jul 2023
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I used a combination of recipes, but Maangchi is my favorite YouTube channel for Korean cuisine.

I substituted rice noodles for the udon-style jajangmyeon noodles because it's what was in my pantry. I really like the contrast the pure white noodles had with the black sauce, though, and will probably use rice noodles going forward. I somewhat prefer the thinner rice noodles from a texture perspective as well.

Can someone who's made this tell me whether or not I should be removing the seeds from the cucumber slices? I've done it both ways and, while I can't tell a difference myself, I'm still interested in knowing the traditional method of making the dish.

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[โ€“] LoneGansel 2 points 2 years ago (1 children)

The rice noodles I used were fairly strong. I shocked them with cold water after boiling them from a dry state, which seemed to have been what was needed for this dish.

Next time I'll take a picture after it's all mixed together so you and others can see how it comes out.

[โ€“] [email protected] 2 points 2 years ago

Great! I am very intrigued!