After my first disaster with jjajangmyun, (too much starch water=too sticky paste=blah!) I decided to give it another go. This time I followed all of the instructions in Maangchi's recipe and this time I used the proper myun for the dish and it came out great. I still like to put the sauce on my jasmine rice and make jjajangbap though. The sauce compliments the rice's nutty flavor well. BTW, this was hot off of the stove and you can still see the steam coming off the sauce. Looks good. Yum...
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