Spicy Jeonju Mul Jajangmyeon en The Boneless Kitchen — Reseña de xinru-t (9 dic 2024)

New addition to the menu! ✨ Unlike conventional jajangmyeon, mul (water) jajangmyeon is a specialty from Jeonju, using soy sauce and starch water instead of black bean paste, and featuring seafood instead of diced meat. It does, however, use the same thick chewy wheat flour noodles. 🍜 This vegan version came with 'fishcake'-like tofu, chopped mixed mushrooms such as shiitake and shimeji, zucchini, as well as cabbage. 🍄🥒🥬 The overall flavour profile reminded me of Japanese champon seafood noodles! This mildly spicy version had more depth of flavour which I personally preferred. 🌶️ Would like to see even more regional Korean dishes being introduced into the menu in the future! 🇰🇷 (Allium-free, $14) #sgvegan #koreanfood #sgkoreanfood #alliumfree #socialenterprise #womenowned