Jeonju Mul Jajangmyeon

New addition to the menu! ✨ Personally preferred the spicy rendition, but this non-spicy rendition was interesting too. Apart from the spiciness levels, both dishes were essentially pretty much the same - thick chewy wheat flour noodles with 'fishcake'-like tofu and chopped mixed mushrooms as 'seafood' substitutes, alongside zucchini and cabbage, all stir-fried in soy sauce and starch water. 🍜🍄🥒🥬 The Jeonju mul (water) jajangmyeon tasted kinda like Japanese champon seafood noodles; nothing at all like conventional jajangmyeon with black bean paste and diced meat. Enjoyed this unique item and 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