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.
I am surprised with the rice noodle as well. From my experience they either have a hard tine grabbing sauce or breaks easily.
That being said many traditional noodle used for jajangmyeon doesn’t grab sauce that well, as it is a pretty heavy sauce.
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.
Great! I am very intrigued!