We had been wanting to make this noodle dish we are always seeing on our Korean shows, jjajangmyeon, and finally (sort of) got around to it. I was not happy with the execution at all: most recipes call for pork belly, but we inexplicably used tofu instead. Big mistake as it doesn't add any flavor at all. I knew Jason was wrong about this but he wouldn't budge. We also used spaghetti instead of real Korean wheat noodles (another battle I lost). The final straw was my own fault; I didn't let it simmer and reduce long enough. Since neither of us had ever actually tried this before (although I may have at UMass) I felt it wasn't fair make so many substitutions. ANYWAY, it was a little bland and a little sweet. Some chili crisp and more black bean paste helped, but I wasn't impressed. I think we should try again but following the recipe more closely (I used a combination from the NYT and from Maangchi). More rhubarb spoon cake for dessert so at least that was good.
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