I make jajangmyeon religiously for my family. We tend to like ours on the sweeter side, so about 1.5 tablespoons of sugar into the sauce is perfect. I absolutely love kimchi fried rice! Idk why it never crossed my mind to turn it into a noodle dish. Definitely a must now!
I tried the kimcho noodles because I love kimcho rice. these noodles tastes soooooo much better me and my family loves them thanks so much for sharing love ya❤❤❤
I personally enjoy some scrambled eggs (firm) in my zhajiangmian mixture, and when I eat it I like to put in some white rice vinegar or Chinese black vinegar
This just looks fantastic!!! I would love to try and make all 3!!! You have such wonderful ideas Dzung! I was wondering, is knife noodles like Udon noodles? Or what type of noodles. I never heard of it. I'm in Hawaii, so I know I can get them, I'm sure. Also, for the Thai Noodles, do you use natural peanut butter it does it matter? What kind of peanut butter do you use? I'm sooo excited to try all of these!!! Thank you for sharing! Love your videos!!!
+Michelle Huynh You can do it!! And I'll be here if you need any help. :) So glad I could help you explore the cooking world. You're going to be great! 💕
JUST found your channel this very second. It was the 3 latte recipe video. I am now SUBSCRIBED! 😊😉👌🏻 Thank you for all of these yummy recipes and ideas to try out on myself (and my husband!) Mmmmmmm!!! Xx
Whah?!? No bun thit nuong? What's wrong with you, Dzung. :) I am with you, I like noodles more than rice. And that second recipe with the kimchi looks the best to me, too. Yum! Thanks for sharing all three recipes. BTW, I had the green tea frap with pumpkin spice...I do not recommend it. I think I should have told the barista to only put half the pumpkin spice in because it was a wee bit too sweet and...I dunno...I think I'd stick with just the green tea frap next time. :)
my first attempt on the kimchi noodles was a delicious success. However I know I didn't have the right noodles, anyone know this type of noodle? rice? bean? Ramen?
Hi Honeysuckle, My name is Gye Nyame and I go to Wildwood School. I am working on a project called Into The Wild where I explore a passion of mine for a year. I'm required to blog about my passion once a week and have a mentor. I love your channel and you've inspired me to explore cooking videos as my passion. I was wondering if you would be willing and able to be my mentor which would entail communicating through skype or email at least three or four times this year and supporting me by following my progress and helping me in determining my goals throughout the project. Having you as my mentor would be such an amazing opportunity and I look toward to hearing back from you. Thanks, Gye Nyame
Gwen Hamilton Of course you can!!!! I am Korean and vegetarian, so you can trust me :) I think if you fry your tofu before you mix it with other ingridients, the texture will be awesome!!!
It's also a bit strange that you left out the green parts of the spring onion/green onion.... I mean, its called green onion for a reason! In western dishes they would do this, but not in Asian dishes. Green is GOOOOOD! :-D
This is really bothersome as a student with a tiny kitchenspace, but a fond for cooking. I need so much stuff and barely any space to keep it in! Mirin, Gochujang, Black bean paste, gochugaru, sesame oil, olive oil, vegetable oil.. Besides the oils being a staple as well as soy sauce, that's so much stuff to buy and keep!
The sauce probably isn't that hard to make, but if your Asian store doesn't have the sauce, then they probably won't have the Beans you use to make it. You don't just use regular black beans that we are used to in Southwestern cuisine here in the U.S. They're fermented Soy beans. If your local Asian store doesn't have the fermented black beans, you can find them online on Amazon and stuff I'm sure....but then, you might as well just buy the already made black bean paste.. lol :)
the standard noodle dish i ALWAYS make is ramen soup with some tom yum paste if i have it- yes!! I actually made a ramen stir fry the other day with tom yum paste- so it was like dry tom yum noodles. my addiction for asian noodles is too much, there is nothing better in my opinion.
Rachel's Eats Made Japchae a few weeks ago. Now I'm craving Bibim Naegmyeon, but I currently have the ingredients to make some seriously good Yakisoba in my fridge. Noodles ftw!
JUST found your channel this very second. It was the 3 latte recipe video. I am now SUBSCRIBED! 😊😉👌🏻 Thank you for all of these yummy recipes and ideas to try out on myself (and my husband!) Mmmmmmm!!! Xx
