[Culture] ❤ Korea ❤ What jajangmyeon tastes like

The origins of this dish aren´t really Korean, but I'm not here to give you a history lesson, instead I like to invite you reader, to try it. 

I have been to a lot of real Korean and Chinese restaurants before (not in Korea nor China, but...),  I did try this a lot of times and the best taste of this korean-chinese dish was in a Korean-Chinese restaurant. Why? I have absolutely no idea. The flavors in that Korean-Chinese restaurant was and still is one of the best. The other restaurants simply lacked something in their ingredients, some of them were too salty, some other were too watery, the meat used wasn´t soft, the vegetables weren´t properly cooked or the noodles were too chewy. 

But what does it taste like? It´s kind of hard to describe in words how great the "real" flavor of this dish is, the black looking sauce is made of black soybeam paste and when you don´t add a lot of water when preparing it, it tastes very, very salty and it just taste awful, imagine drinking a mixture of salt with a few drops of water. Eww, right? 

Sometimes they put pork meat in this dish, other times they might put seafood, like shrimp; the important thing for this dish to be great (talking only about the meat, of course) is the quality of the meat, a soft and tender meat is ideal for this dish because it contrasts the vegetables which add the crunchy vibe, they normally use onions, cabbages, potatoes and rarely zucchinis. Now, the noodles are regular noodles, they can be seem as Japanese udon noddles and they taste pretty much like udon, so no need to explain about them. 

The flavor of this dish is not too salty, it has the neutral flavor, meaning that is not sweet and not seasoned (salt & spices) at the same time, it is very enjoyable, almost relaxing.  

Jajangmyeon might look horrible to some picky people and I agree, this dish is not beautiful to the sight but it does taste marvelous.