Jajangmyeon (jajangmyun or jjajangmyeon) is a popular Korean noodle dish. It’s originated from the Chinese dish Zha jiang mian, and has developed its own unique taste over the years. The dish consists of thick wheat noodles and thick black bean sauce with lots of vegetables.

Instead of jajangmyeon, I made jajang bap one day. It’s the same black bean sauce, but you just add the sauce on top of rice, not noodles. [......]

What I love about jajangmyun is rich black sauce, fully fried onions and other vegetables, and chewy noodles. Simply that’s everything that jajangmyun is about. I remember being quietly crazy about jajangmyun when I was a kid. My uncle actually ran a Korean style Chinese restaurant, junggukjip, in my hometown Kumi, S. Korea where their [......]

Los Angeles is probably the best city for most Koreans who want or need to live outside Korea because it has the largest Korean community. Living in this favored city, especially for the first five years in Koreatown, I’ve taken it for granted that I can get almost everything Korean with a quick driving. [......]

Feeling thrifty and feeling lazy, my husband and I agreed to have ramyun for Saturday dinner in spite of its definite killing of Saturday’s romantic mood.
Cooking ramyun is extremely simple with very minimum requirements. Yes, water, heat, and ramyun are all you need! Yet, I believe many people are willing to pay a little more [......]

3630 Wilshire Boulevard
Los Angeles, CA 90010
(213) 385-7789
After I found out authentic Chinese dumplings are probably not for many Koreans, I was not in the mood to try any dumplings anywhere. But subconsciously I must have wanted to compensate my disappointing experience in Beijing by finding an alternative place nearby in Los Angeles. All of sudden, [......]