Have you guys ever tried any instant Jjajangmyeon (Korean black bean noodle)? I had one today and just wanted to share some pictures of it.
Like the picture shows, I usually add a fried egg and some Kimchi on it (seasoned cucumber in this case). There is a stereotype that Koreans eat Kimchi all the time, right? It is true.
The way you cook instant Jjajangmyeon is pretty much the same as how you cook instant noodles. But you have to pour the water out of the pot first and then mix its sauce at the end. It's VERY important.
Of course, real Jajangmyeon and instant Jajangmyeon taste different. But I can't tell you which one is better. Sometimes I just prefer the instant one. So, I want you to try both and see how you like them!