151 COMMENTS

Ladies and gentlemen, Monsoon season has set in, and the weather is ultra-poopy, and we don’t want to go anywhere. So, we’re turtling indoors and trying to keep up with our WANKs and FAPFAPs in this mopey weather. It’s only appropriate, then, to do a video on Chinese Food Delivery. It’s perfect mopey weather food! And delivery guise will drive in any weather. A couple of years ago Korea had its biggest snowstorm in, like, 100 years, and delivery guys drove through it like “wharves.” Nothing will stop them. Hell, there could be a shark-nado and they’d drive through it without blinking to get you your food. Damn, I love me some Korean Delivery.

This food isn’t really Korean, though, and it’s not really Chinese. It’s hard to say which one it’s actually more of. It’s called Chinese food, but it’s not like any Chinese food anyone we know has ever eaten, even when we speak with Chinese people who lived in China. Some people have suggested that Korea’s version of Chinese food is more like food from Northern China, but I have no way of confirming or denying that. All we know is that, even if this isn’t accurately Chinese, we still totally dig it.

Well, Martina’s not too much of a fan of Jajangmyeon. She saw a documentary on it once on cable TV, and supposedly the sauce is made out of a lot of lard and it’s exceptionally unhealthy for you. We sure didn’t feel light and fresh after eating it, that’s for sure. So, Martina’s ability to eat Jajangmyeon has dwindled. I, however, didn’t watch that show, and I can still hoover a bowl of it in an instant. Yay for ignorance!

One thing we’ll say about Chinese food in Korea and how it’s different from the Chinese food we had in Toronto: we really like having Chinese food as leftovers in Toronto. Here, though, Korean Chinese food pretty much degrades very quickly. Leftovers aren’t nearly as delicious. The sauce on the Jajangmyeon by the end of our filming were all super absorbed, and wasn’t nearly as delicious as it was half an hour before.

Anyhow, in the spirit of being more helpful, here’s a translated menu, if you ever feel like ordering Korean Chinese Food Delivery yourself. Woohoo! See, here at Eatyourkimchi, not only do we provide cheesy entertainment, but we’re also mildly informative. Score!

Speaking of cheesy, we’ve got a bunch of bloopers from this week as well. Check em out if you feel like giggling at our dumbness, or if you want to see Martina dance to 2PM’s “ADTOY” :D

 

ToFebruary
  1. Hey guise! Found out how jjajangmyong equates to Chinese food. It’s a dish called zha jiang mian. It’s a noodle dish made with bean paste and ground pork, the cucumbers are there to displace the saltiness. Dunno if it’s already been covered. But hey, might as well spread the knowledge if it’s there right? Till next time!

  2. Youmie Robert
    Youmie Robert

    Hey guys, I’m planning on studying in Korea starting fall 2016 in Ewha university. I was just wondering if dorms allow food deliveries? like apparently when you have guests you have to tell the security guard and everything, is it the same? XD Do you have to tell the guard that your jjajangmyeon or fried chicken is on its way? I’d really appreciate an answer! :)

  3. Allie Jane

    :D I’m gonna go to a Korean and Chinese Restaurant with a friend that I found in my town!! I can’t wait to try their Jajangmyeon which is interestingly on the Korean side of the menu!! They don’t have much of a korean selection, which isn’t a surprise considering how big chinese food is in popularity. akjdalskjdas can’t wait to try it!

  4. Jja jang myun is very popular with Korean kids! That was one awesome fact you left out!

  5. Martina, can you do a Open The Happy tutorial for this look? It’s so pretty I want to marry it and have it’s babies.

  6. Hi Simon & Martina! There is indeed a Chinese version of the dish it is called Jia Jiang Mien, which translates as “Fried Sauce Noodles”. It is very different from the Korean version in that the sauce is much more dry and the ingredients are cut into small cubes. Here is a photo of the Chinese dish – ignore the shrimp, it’s not usually served with shrimp. http://farm7.staticflickr.com/6090/6115784530_b9bd5a9e83_z.jpg
    My wife is Chinese from Taiwan, although her family is from northern China, so she makes it from time to time.
    I do love both versions although the Chinese version is tastier IMHO.
    Love you guys,
    Tim

  7. the__dreamer

    There is definitely “Jajangmyeon” in Toronto’s Chinatown, if you look for the ones that serve Northern Chinese food. It’s a bit different than what it looks like in Korea though, as it is less thick, has meat and less bean paste. Same with the buns, I see those at supermarkets all the time. A lot of what is considered as “proper” Chinese food in Toronto is actually HK/Canton style Chinese food, which is authentic (and delicious!) Chinese food but represents only a facet of what’s out there :) Definitely worth going to Chinatown and looking around as there’s much more variety downtown and they’re all next to each other. It gets a bit harder to find these places as you go into Scarborough/York Region as the restaurants are spread further apart and are located in random areas.

  8. tipper000

    Hello Simon & Martina! I’m originally from the Northern Chinese province of Liaoning, which borders North Korea. The Korean Chinese food that you see in Korea is very similar to the foods that we consume daily at home in the Northern provinces. In fact, they are some of the most classic and popular dishes you will find here there. You won’t see many of these foods in North America because most Chinese restaurants in these areas are of a Southern Chinese origin. Mandarin and Korean have a lot of similarities so the Korean name for the foods you are consuming, for example, ja-jang-myeon is the same and denotes the same dish in Chinese: 炸酱面 (zha-jian-mian) and also tang-su-yuk is just a sweeter version of the recipe for tang-cu-rou or literally, sweet and vinegar meat. But, just like the differences between Chinese food in China and Chinese food in America, Koreanized Chinese food is a sweeter, saucier version of the Chinese food in Northern China. I would like to say though, having traveled through Korea, I love Koreanized Chinese food! However, I would prefer my zha-jian-mian the way my mom and gradmom makes it, with a thick black bean meat sauce, julienned cucumbers, tons of cilantro and freshly crushed garlic on hand rolled noodles. Come to Shenyang or Dalian, I can show you lots to eat!

    • magda_11_06

      Hey Tipper000m your explanation is very complete and beautiful if I may say so, thank you so much for sharing your culture and knowledege. I’m a huge fan of asian cuisine and this has helped open my eyes to new and interesting facts that I’m so looking forward to investigating about. Thank you again and have a great day!

  9. Anthony Rivera

    i wish it would rain in california :(

  10. Martina, Simon, have I ever told you that you’re my favorite people, like, ever?

  11. I looked through parts of the menu and you can definitely have some of the dishes listed there in Chinese restaurants in america (and I’m hoping china has them as well). Jajangmyeon is my favorite dish to order at dumpling or noodle houses. The sauce isn’t quite as thick as what was shown and it usually is served with chopped chayote. You usually don’t find it in the bigger Chinese restaurants. Sweet and sour fried pork is one of the dishes you can order at the large chinese places, as well as mapo tofu.

  12. urbzak1018

    you guys are the cutest couple in the entire universe *^*/

  13. urbzak1018

    i love those ostriches

  14. That looks amazing and I want it!

    In a month I’ll be moving to Malaysia to work there as an art teacher (thank you guys so much for inspiring me!), so maybe I can have it there ^^

  15. “It’s time for food adventure for awesome people!”
    Me: OMG! Metallica!! That’s a Metallica shirt!! O.O OMG, I love you Martina!!

  16. SmilingAngelxD

    I have been to China twice and i believe you can get access to Jajangmyeon in the airport area it is kinda like Incheon airport
    When I arrived to the airport i saw many restaurants, they had a restaurant they served Hong kong dishes, japanese dishes etc, but if it is outside of the airports then no
    they are quite isolated when it comes down to restaurants, they only serve chinese food
    but the place i went to visit was a pretty small town called Jinhua and so it might be different elsewhere

  17. viewtiful

    Hey Simon and Martina, I hope you see this!

    All those dishes are very common northern chinese mainland dishes.
    All the restaurants in Canada you’ve been to and your Chinese friends are most likely from Hong Kong, Taiwan, or just generally from the south.
    Southern Chinese food is more prevalent in the west because southern Chinese people moved there first. But the dishes you had are far more prevalent in China than the Chinese food you’re used to.

  18. Becky Strickland
    Becky Strickland

    Simon and Martina, my 6 year old an i just watched the bloopers, and she said, “lets play rock, paper scissors shoot” then when we actually played she said “Kie, bye bo” (i don’t know the spelling, sorry) so cute! you guys are teaching my daughter something!

  19. Christine

    simon what is that bag strapped on your torso? lol
    i’ve never liked jajangmyeon which is unfortunate bc i don’t know any other korean who doesn’t like it. in second grade i tried it for the first time, then the next day i was throwing up like crazy. it turns out there was a stomach flu virus going around all the kids in my apartment complex so it wasn’t the jajangmyun that made me throw up, but it kind of psychologically stuck to my brain so now i tend to avoid jajangmyun =/

  20. Rukie Andrei

    Serious question: Can you get sweet and sour pork in Korea without any pineapple in it?
    Chinese sweet and sour sauce over here in Canada (usually a red sauce) doesn’t have pineapple in it,
    in fact I’m pretty sure its just chemical flavours.
    I’m allergic to pineapple so I was wandering if there is an alternative sauce.

  21. Please keep using the ostrich. Oh my god.

  22. There is instant jajjangmyeon, too, although the sauce is not as thick and ooey-gooey. I bought a packet of Chapagetti from my local Asian supermarket. It was definitely very salty and I had to down like a cup of water before my throat actually felt normal.

  23. Jjajang meon and tang soo yook (sweet and sour pork) have similar recipe in China, I tried them in China but did not like them. When Korean president Park visited China recently, the Chinese tried to offer Chinese version of jjajang meon (the watery version where black bean paste (chunjang) is added to chicken broth and noodle (yack!)). President park wisely declined, hahaha. Another version, popular in Shandong area, is closer in appearance to Korean version, but is much more salty and not sweet like Korean version. In Northern China, there is deep fried meat with vinegar sauce, similar to Korean tang-soo-yook. But much more sour and the sauce is watery, not as thick as Korean version. Another popular “Chinese” dish, jjambbong originated in Osaka, Japan and is not found (as far as I know) in China.

  24. I collapse into giggles every time I see that ostrich!

  25. i grew up in a chinese- vietnamese community in australia and have always had authentic chinese and vietnamese food. the streets are aways roaming with legit asian food. when ever i go to the city and see the chinese and vietnamese food that is a western take on it. it always makes me cringe on the inside

  26. We have an “authentic” Chinese food restaurant in my area ( northern Virginia, USA) that serves Jajangmyeon. I think it is a Taiwanese chain.

  27. KATHyphenTUN
    KATHyphenTUN

    i can’t stop laughing because I’m trying to picture a “shark-nado” with delivery scooters zipping though.
    you guise are so…. creative…. XP

  28. Oh Martina, you were just so adorable ordering food. And you did a GREAT job. It reminded me of when my English wasn’t good and I had to order/talk about something on the phone. I remember the “fool, what language are you speaking? repeat!” responses. I remember the rehearsals and even scripts prepared ahead. I don’t think you should get so anxious about it. That you can pronounce 짬짜면 or 탕볶밥 means people should have little problem understanding your Korean. I mean even some native speakers can’t pronounce those words well.

  29. I have a hard time eating jajangmyeon. When I moved to Korea I ate it a lot, but then I was eating it soooo much that I got sick of it. Too greasy and too much of the same taste. Martina, I know how you feel. :S I’m sure if it was homemade jajangmyeon it would taste better…

  30. Maashugna
    Maashugna

    Fasting -_-
    ………..but it’s okay, gonna go break ma fast with warm samosas

  31. Lost_island

    Soooo, this has nothing to do with Chinese food or anything….. but Simon, what is that string bag shoulder fanny pack thing you’re wearing?

  32. I know American Chinese food is very different from actual Chinese food too. In fact, some restaurants have menus written in Chinese for “real” Chinese food and but the English menus have the Americanized dishes on them. Tso’s Chicken, sesame chicken, crab rangoons, sweet and sour stuff, etc. are not authentic. That, of course, doesn’t keep them from being delicious.

  33. Cara Rose
    Cara Rose

    lol, the moment you burp/ breath in each others faces. I can only hope to find that someday XD

    …and now I’m hungry… for Jajjangmyeon.

  34. Kathyfish

    Okay so I’m ethically Chinese but live in Toronto and I’m kinda obsessed with Korean stuff so I can kinda tell you about the Jajangmyeon thing. (Funny fact I actually just had it a couple hours ago .>

  35. Laura Tran

    Why no pervert cam to watch the guy pick up the dishes? =P

  36. Hannah Guillory

    Jjajangmyun! YUM! I miss “Chinese” take-out jjajangmyun! And the yellow turnip things that come with it. Drooling now…

  37. Nicoll Paatan

    I see the Adipose Stress Toy I sent you got some good squeezing, Martina. :P

  38. “We’re turtling indoors”
    Thank you Simon for introducing the word turtle as a verb. It is now part of my vocabulary.
    at least I think simon wrote that part of the blog post. Oops?

  39. Hungry everytime I watch FapFap… ‘Tis my curse T-T On the other side, I LOVE THAT SOUND from the ostrich, I kept squealing with laughter each time it came up on your adventure last week. If I could download that noise I would use it as my sms signal. Please make it happen, then I can giggle hysterically each time I get an sms :D

  40. Christine Edmunds

    I have a Taiwanese friend who makes this and didn’t know it was Korean until I told her…..so maybe it’s also a Taiwanese dish. It sounds very similar in Mandarin but I don’t know how to write it in Mandarin even though I can pronounce it. My friend’s variation of this dish is a little bit different and she adds meat and peas, but it’s really good :)

Related Latest Trending