A month ago, I cooked Jiajangmyun. It was quite nice especially the noodle. Even though it was package noodle but it was still so Q as if it was made locally. The sauce was very nice too but I think I added too much starch flour and hence it became quite thick. I prefer it to be more watery. I am unable to grade the Jiajangmyun I cooked because I need to try the authentic one.
My recipe was taken from
Maangchi.
Photos of my cooking process. I took some pictures only because I was busy and forgotten to take pictures.
Frying the roast pork.
Radish added.
The super black sauce done. It is black but it is yummy!
Cooking the noodle.
Close view of the end product. Yummy!
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