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


  1. 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! :)

  2. :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!

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

  4. 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.

  5. 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,

  6. 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.

  7. 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!

    • 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!

  8. i wish it would rain in california :(

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

  10. 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.

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

  12. i love those ostriches

  13. 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 ^^

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

  15. 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

  16. 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.

  17. 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!

  18. 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 =/

  19. 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.

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

  21. 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.

  22. 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.

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

  24. 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

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

  26. 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

  27. 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.

  28. 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…

  29. Maashugna

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

  30. 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?

  31. 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.

  32. 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.

  33. 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 .>

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

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

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

  37. “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?

  38. 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

  39. 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 :)

  40. Do the restaurants have websites or can you guys only order over the phone? I’m always more comfortable that way, but I understand that smaller shops might not have that option. ::sigh::

  41. For why there wasn’t any noodles in the japchae, maybe it was because you specifically ordered gochu-japchae?
    Traditionally/historically, japchae actually didn’t have noodles and was just composed of various lightly stir-fried vegetables (and occasionally some mushrooms and tofu I think) created for the king of the Josean dynasty. The noodles weren’t added until later in the early 20th century.
    I just found that out yesterday, ironically enough. I never even knew that as a Korean person either.

  42. LongClawTiger

    Ooh, that looks so good. Wish I could find some of those dishes around here. Wish I could leave dishes out on the stairs like that too, but that would just attract a horde of raccoons and stray cats.

  43. Am I the only one who thought that what Simon was wearing looked like what Infinite was wearing in Destiny?

  44. Martina you so sexy!

    Simon, I was confused by what you were wearing. At first I thought you were wearing a pair of overalls really differently and then in the bloopers it became clearer. It’s some sort of manly fanny pack?

  45. Actually, I don’t think Jjajangmyeon is too bad for you? I’ve made it at home and you may use a little oil to saute veggies (if you add any) and meat. Other than that the kind you have looks like fermented black bean sauce and noodles. The way I learned how to make it (from Kimchi Chronicles) you don’t really add a whole lot to the bean paste. I have added garlic, etc…. but the first time around I didn’t add anything.

    So, no, I don’t think there’s a LOT of fat in it unless restaurants are doing something different than I do :)

    • Huh… I read what you guys said about lard in the sauce. So is lard in the black bean sauce or do they add a lot of fat in restaurants?? The sauce out of the container just looks like fermented black beans?

  46. jjajangmyeon isn’t made with lard oo… at least the one i make isn’t @_@simonandmartina:disqus you have to stirfry the blackbean sauce, but you do that to make it plyable and easier to make a gravy out of, but you drain the oil out before that, so the oil content isn’t high. the noodles are heavy because of the slurry gravy+the noogles= high starch(carb) content oO hope this helps.. and Kun mandu is Big mandu oo

    • Jjajangneon sauce base is made by heating chunjang (a kind of black bean paste) with large amount of oil or lard. maybe 1:1 ratio. Using lard makes it taste better for most people, unfortunately. In regular jjajangmeon, chopped ingredients and water are added and corn starch added as thickener when boiling. cooked noodle is also added.
      In gan-jjajang, the base has more oil to make it thinner and no water is added and the sauce is served in separate dish.

  47. Martina How did you learn Korean? Do you speak Korean daily? (like at the mall, when shopping groceries etc…) How is speaking Korean viewed by native Koreans?

  48. Well as a Chinese-American, I can safely say there is no equivalent of any of the foods you guys got, either in China or in Americanized-Chinese food haha.

  49. So..this chinese food is the equivalent of taco bell (mexican food) in the usa….lol

  50. i love watching food videos while i’m fasting. XD
    you guise should do a FAPFAP on Halal restaurants in Korea :D

  51. chachamaru013

    WHY AM I WATCHING THIS???? It’s Ramadan and I’m soooooooooo HUNGGRY!!! :’(


    Cutest diet ever! At least until it kills you!

    On a note on topic, I live in the US currently but also lived in the UK. For me, Asian food is my comfort food so I’ve had more than my share of Chinese in various places. Chinese food where I live (in Virginia) is different from Chinese food in NYC which is different from Chinese food in the Midwest. All of it is dramatically different from the Chinese food in the UK. I’ve asked, because I have no shame and will talk to anyone that stands still, and I was told that it has to do with the region of China that the larger number of immigrants in the area are from. So in the UK, I was eating Hong Kong style Chinese food, here locally it is usually Hunan style and in NYC it is Schezwan (I know I butchered that spelling, I’m ashamed). I wonder if that’s part of what is happening in Korea as well as making adjustments for their market’s palette??

  53. O: so much food wasted! :c

  54. ;Just watched the Whfite Day Video. Soooo sweet! I have only been following you guys for about 2 years so I am still catching up on old videos.

  55. I loved the bloopers. xD Especially when Simon burped and “haduken”‘d Martina with it. Then just said, “Marriage.”
    Massive lawls. ^^

  56. It’s adorable how Simon seems to cling to his MANbag :) Btw it’s time for finals here and I can sit outside all day learning with friends.. soo peaceful and sunny!!

  57. Oh, and to comment on the food, it’s not like the stuff you see in Toronto is real Chinese food either. (General Gao’s Chicken, which is actually General Tso’s Chicken, was invented in Brooklyn.) However, even in Canada they have a Chinese population that remains doggedly authentic in their cuisine, so a non-Chinese food tourist can shop around for the right places. (Usually all-Chinese clientele, all-Chinese menu… look for the right signs.) In homogeneous Korea… not so much. So they don’t have anything else to compare it to. I kinda feel sorry, except I don’t, really, as Korean-Chinese food stands pretty well on its own. I even cooked up my own Jajangmyeon! (Next mission: Tangsuyuk!)

  58. Dammit, Simon, you JUST had to get in that “YT banned in China” jab, didn’t you?! As a Nasty moving to China, I find it just a bit frustrating that not only can’t I get access to EYK goodness, but even Simon himself seems to jus’ don’ curr. Now you’re obligated to upload your ENTIRE library to Youku and Tudou. I’ll even help you…

    Now if you did a Wonderful Adventure Now China sometime next year (while I’m there), I’ll not only not hate Simon, I’ll even love you forever!

    • chachamaru013

      OOH!! I’m moving too to china and i was wondering how i’m going to live without my daily fix of youtube goodness!!

    • Hey dear! You CAN access Youtube in China! Get a VPN service on your computer and it’ll make it so you can access youtube and facebook and pretty much everything. So so soooo very useful. Or go on Tudou, which is China’s youtube equivalent. (I’m living in HK but I have Chinese friends and they have all sorts of ways to get around the governmental internet blocks.)

    • That’s right I am moving to China as well, and I have already installed my VPN. With one of this you have access to YouTube and Facebook, as well as other websites that may be block.

    • I’m from Iran so I know how much internet blockage sucks! But I know a few ways on how to get around it. For China, there’s a really awesome software you can get called Freegate by Dynaweb. Just search Dynaweb and it’s the first thing you’re gonna get on Google. It hides your IP address and you can access any site but your browsing speed will get slower.

  59. For the Jajangmyeon, it’s a more bean paste take on the Chinese version of Jiazhangmian (similar in pronunciation). The chinese version has stir-fried ground meat (usually pork) mixed with the bean paste. That’s from what I remember and normally you would have to go to the more specialized Chinese restaurants to find the noodles.

  60. As a Chinese Canadian. I think I’ll try to explain the difference in the food. So um. Chinese fast food isn’t really proper Chinese food, it’s been westernized and grease-i-fied. And Chinese fast food is more Hong Kong/Canto food (I’m trying my best, I’m from Beijing and mando so yeah, I don’t know how to explain it and I’m not really that knowledgeable about it..)

    OKAY. If you go to a Chinese Restaurant and the owner is from mainland China, you’ll find more “traditional” (I’m using traditional loosely) dishes. Plus it depends on where they’re from. A lot of restaurants have been slightly westernized as well. I know there’s sweet and sour pork here (which is has had food colouring added so it’s bright orange… and I still consider it Chinese fast food) but yeah. I think Korea’s version looks healthier lol. Jjangmeon is Chinese food and I’ve had it all my (short) life. But it is more of a home dish because it’s really messy to eat and I’ve never seen a restaurant serve it. However, when I went back to China, a few noodle shops will have it, but those restaurants are more of the random pop-up kind. But like your blog post suggested, these dishes are more from Northern China (well. I’m pretty sure Beijing is north so uh. yeah.) And traditionally, the black bean paste is fried in lard, but because China has more vegetable oil now then when jjangmeon (in Chinese : zhajiangmian, literally fried sauce noodles) the sauce isn’t that pig fatty anymore~

    Mandu is just “dumplings” in Canada. And we normally boil them and sometimes we might go with the fry/steaming (we do both in the same pot) but they’re call pot stickers if we do fry them (so they’re basically gyozas)

    That was my amateur ramble on food. And like @107c11d23760568bf41c692705836e34:disqus said, Chinese town is more HongKong town xD

    If you guys ever come back to Toronto, I’ll invite you over for homemade Chinese food and show you these great places for more traditional Chinese food :D

  61. GoldenAngelFeather

    Jajangmyeon exists in china as chinese food.

    I’m chinese and i ate black bean noodles my whole life. I bet the taste must be different and is made differently but we have it. My mom likes to make them ^_^
    But it looks more appetizing than this delivery food though.
    We also often eat it with thin sliced cucumbers ^_^

  62. We definitely have Jajangmyeon in Northern China, and with almost the exact pronunciation in Mandarin Chinese.

    In Chinese, it literally means “Fried(ja) Sauced (jang) Noodle (myeon)”. This name came as the black sauce/thick gravy is usually made from deep frying (use a bit more cooking oil than pan-frying) the soya bean paste (fermented to dark brown color, and it’s not from black bean i guess), and some may add a little pork fats in the frying process to improve the taste (This is the traditional way). And mostly importantly, minced or diced pork are added to the black sauce. So if Korean Jajangmyeon is like Macaroni Cheese, the Chinese version is more of a spaghetti with meat sauce. And there will be more boiled/raw striped vegetables served. The Chinese version’s sauce is as thick as the Korean’s, but some may be more oily. Having been eating home-cooked Chinese Jajangmyeong for 20 years, when I first knew about the Korean version as a kid, I even doubted if it was originally adopted from the Chinese cuisine. But I guess, they probably just have been sharing their appreciation for the noodle dish since hundreds of years ago. But in today’s China, a more common version of Jajangmyeon is one with more minced meat and very watery sauce, which is closer to other minced pork noodle delicacies from other parts of China, not really original to the Northern style.

    For the second dish, it’s like something the Chinese will cook at home, pan-frying vegetables and meat strips. No fixed combinations though, most likely using the vegetables that are in season. The little bun is called “Hua (Flower) Juan (Twist)” and Korean called it “꽃 bun”, again, pretty close! Different from the smooth surface of the usual bun, the dough is twisted (well i guess, very randomly and some may look like flowers after steaming, but the Korean’s look pretty ‘neat’ ..haha) before steaming, just a different presentation of … a bun. I saw my mom and grandma making Chinese “꽃 bun” countless times at home. I really know this.

    “탕수육” = “tang cu rou” in Chinese, Tang(Sugar=> sweet) Cu(Vinegar=>sour) Rou(Meat), it basically explains what the sauce is supposed to be made of. We have this dish in restaurants, and so as in most Chinese homes. We may prefer to have stewed pork at home and order this in restaurants because of the difficulty of making a nice sauce from mixing sugar and vinegar. It does require some cooking skill and frying big pork dice is kind of troublesome as well. However, today’s restaurants use ketchup and sugar instead of vinegar to reduce the hassle and improve the taste, thus the color tend to be bright red, while some others adding chili sauce. But again, the original sugar-vinegar taste is definitely irreplaceable.

    Chinese Mandu is boiled (at least in most of the Northern China), steamed dumpling should be strictly called as “siew mai”. I know Cantonese dim sum siew mai looks way different. But trust me, I ate the Northern Chinese “siew mai” with a different way of wrapping than the boiled dumpling as a child. They called it “Siew Mai” but no sure if it still exists in China today.

    Spring Rolls are common in almost every part of China as much as I know :p.

    And, there are 8 main cuisines in China due to the vast geographic/climatic difference. People invented different ways of cooking and processing the same or even the same combinations of ingredients. And they all called their cuisine CHINESE FOOD. I believe Canada used to have more Cantonese immigrants from Hong Kong, and like most of the Southeast Asian Chinese population, their idea of Chinese food is Cantonese/ Hokkien/ Hainanese Food. So I don’t know, maybe some Chinatown in Canada is more like “Cantontown”? And the tastes vary and change over time. With the geographic proximity to the Northeastern China, Korean cuisine could just be part of Northern Chinese Cuisine, buy with the extraordinary Kimchi and more!! :p

    Lastly, love FAPFAP, please have more episodes! I’m putting all these on the list of must-trys when I visit Seoul!! :D

    • Oh gosh I was typing up a comment explaining this… I’ll still finish and post it ^^

    • Yes…. Real chinese 炸酱面 is one of my favourite dish ever…
      I used to have it like once a week lolz…

    • Thanks for explaining this. I always wondered this because I keep reading how it is really a Chinese dish. And Simon and Martina, in the US, the closest we get to Jajangmyeon in Chinese food places are black bean stir-frys. I am fairly certain it is the same black bean paste that is used in Jajangmyeon. Except less is used, and isn’t such a thick sauce. I know I make “healthier” versions of Jajangmyeon by basically omitting the oils to thin down the paste and use broth or soju instead. The paste is so strong I really don’t notice much of a difference.

    • Wow I learned a lot from this comment. thx for all the explanations:)
      Plus, as far as I know Jajangmyun was first made by Chinese immigrants who settled in InCheon and missed their homeland and their food!

    • Such a helpful post, thank you!

    • agree about the cantontown comment about chinese food, and i would extend that to ‘in western countries in general’, they always seemed to be part of the first major wave to arrive in alot of western places and settled down to cook food so that became the chinese food de rigueur even though its just one of a plethora of cuisines

      for america, the ‘greasy chinese food’ you read about in endless books or hear about on tv shows when people want to get delicious take out, the accents/language you hear whenever theres a scene set in chinatown or a chinese restaurant, even just the common names for chinese food bandied about(like lo mein, egg foo yung), for the better part all of that is distinctly cantonese

      alot of food descriptions didnt much sense to me being a singaporean chinese until i went to hongkong and taiwan as a kid and suddenly everything clicked, all the grease/foodnames ever described was suddenly there in a plate in front of me everywhere, and then living in london it was much the same, the number of canton type places far outweighs any other chinese cuisine, the supermarkets stocks lean extremely towards cantonese sauces as well (as in we might have the same name for a certain sauce across chinese populations anywhere in the world but boy we know even those can be miles apart, ja jiang mian being a good example),travelling through europe and always trying to pop in a chinese meal or at least observe what kind of chinese restaurants there were in the city, same same same. more and more nowadays there are more people who arent cantonese running alot of the restaurants in london though, but the food remains cantonesebiased i guess because of its established popularity and familiarity to the british.

      the only country i would consider western that i havent experienced this in however is AUSTRALIA!! where you guys are going!! unbelievable east asian food no matter which city i was in, not only is there a much more even variety of different chinese/eastasian cuisines, to put in a non pc way, everything i had was generally unfucked with, thai food tasted like it was from thailand, malaysian like it was from malaysia etc. maybe it has to do with proximity to asia i dunno

  63. And Martina looses Kai bai bo again… I feel for you Martina!

  64. hahaha.. i was watching this at 12am (I’m from Malaysia) because tomorrow I’ll be fasting.. and everytime I watch FAPFAPs my SUPER HUNGRY MODE will be activated.. BTW, Simon, I’m sorry but I was watching this in PLAYLIST MODE!!! and I laughed so hard on the video on How to Order Korean Delivery because a) Simon looks so young and b) his phone call which sound so weird and awkward.. oh my stomach *wipes tears*

  65. I’ve only ever had tangsuyuk in Korean restaurants xD You guys are specialllll~

  66. Wait, the delivery guy comes in, sets the table for you, and even afterwards picks up the dirty dishes? That`s just awesome!!! Btw is the delivery much more expensive than eating in the restaurant?

    Coffee Prince!!! Loved that drama :)

  67. thisisjustforfunval

    This made my homemade strawberry. walnut, brown sugar steel cut oatmeal taste so bland. I shouldn’t watch fapfap’s while eating, well, any meal of the day.

    And I tend to read, hear, see things a bit off so I keep reading monsoon as mongoose and on your tweet mongoosing. Unless Korea has a mongoosing season then I read it correctly. My constant misinterpretation of the world leads to some very hilarious moments in life.

  68. Martina’s dance after Simon said he had cash–Bahahhahahaaaaa I’m in love.

  69. xuan6793

    Definitely Korean take of Chinese food. I mean, They exist, and are similar, i.e. stir fried vegetables, they serve it with vegetables of the season, but in Korea they make the sauce thicker, as in they add more starch on their sauce, the sweet ans sour pork is also similar, and jjjajangmyun,well it exists, more runny, and more savoury, is like Korea tends to sweeten their savoury food, and their noodles are bulkier. What’s funny is that, korean make their korean version of chinese food,not knowing that food of their own are much more similar to proper chinese food, like for example, their mandu is the same as chhinese cao zi, japchae is like chinese vegetable stir fry. I dont know if I made my point. >___<

    • Totally get your point. Actually, Korean Chinese is more like Americanized Chinese food, the stuff that you’d get outside of the Chinatowns.

  70. In response to your question Martina, I was in Jiangsu Province and Shanghai last month and none of the typical food that locals eat look anything like that, granted that each part of China has its own favorite dishes. Even then, to me, what you have there is very Korean.

  71. I am so excited you guys did this video I’ve wanted to try Jajangmyeon, but it is sold no where in my area of no wheres ville Utah except one restaurant only 2 nights a week. which I always seem to miss those nights. :( you made me want to try it so much more :(

    • And dang it Martina I just finally got A.D.T.O.Y out of my head for the first time since it came out why! why is it stuck in my head again. I love that song to much I don’t want to get sick of it. but its in my head all day. all night. all day . all night. I think about you that’s all I do.

  72. How’s the Italian food these days? First time, I was in Korea it tasted of a can, Second time, I found this great restaurant in an old school house with REAL ITALIAN FOOD (Few customers, but GLORIOUS! Sadly, I’m told gone…). Third time, I was taken to a popular place where the food was bastardized into some Korean Fusion nightmare. (Pizza crust should not be black or covered in sesame, and what was with the butter pickles on the side Korea? Chicken Marsala is not Jajangmyeon with Chicken. AHHHH!!!) With the semi-recent drama “Pasta” have they redeemed themselves among us other garlic eaters?

  73. What? You can just leave it like that on the stairs and someone collects it?! That is like MAGIC!!

    Anyways, I’m Chinese and I’ve never heard of Jajangmyeon before getting into Kpop. THEN, I finally saw some Chinese Jajangmyeon but by then I’m not sure if it originates from China or Korea anymore. By the way, both Jajangmyeon versions are different. Chinese’s version has pork in it but it seems like the Korean one is just plain noodles with black sauce.

    Also, Tangsuyok is actually quite a popular dish here (I’m Chinese Malaysian). I personally don’t eat pork so the restaurants here will make fried chickens instead of pork. I’m sure you have heard them before! It’s called Sweet & Sour Pork!!

  74. bigbangfosho

    I’m pretty sure all the chinese people are telling you this right now, but there is a dish that sounds a lot like jjajangmyeon, called zha jiang mian. It looks nothing like jjajangmyeon except that it’s brown. And noodles. But it’s basically pork and some sauces. It’s a dish traditional to the northern part of china, like Beijing and stuff, but since I’m from more southern China, I don’t eat zha jiang mian that much. I know that it isn’t black bean, it isn’t that greasy, and the sauces are slightly more orange.

  75. Just to clarify a mistake in this vid. Chinese people CAN watch youtube. If the Chinese government are experts in blocking sites, Chinese people are experts on finding alternative routs to get to their favourite sites.

    However, stupid foreigners who have never been to China can NOT get to their favourite sites.

    Oh, and there is http://www.tudou.com which can explain low Chinese traffic on youtube.

    • Didn’t need the hate there..

      But, +1 for pointing out toudou, I didn’t hear about that until I met some friends who lived in china. I use it here in the states for some interesting shows. Since you seem knowledgeable on the subject, what would be some recommended VPN’s that those who want to get to specifically blocked sites can use. I ask since I have heard many VPN’s don’t work too well there.

      • I just got back from Northern China a couple weeks ago. I used ExpressVPN with absolutely no problem, and I was able to access any site I wanted while using it. So I was definitely watching EYK the whole time I was there. :)

        • JoshuaBenray

          Thanks for the note. I have seen(in several gaming forums) that ExpressVPN was quite reliable, not only for movies but some games as well. I know its a subscription fee, but its worth it IMHO. As a computer tech, you won’t see me use any ‘free wifi’ like starbucks and whatnot without connecting to a VPN first

      • Sorry, didn’t mean to look as if I was hating, but I was in a really bad hurry when I typed that and didn’t get the time to reread what I wrote. My point was however, that the Chinese government (though they try), usually end up blocking visitors from accessing their blogs, home newspapers, youtube, facebooks etc, while a Chinese person who is interested in accessing these sites is usually more well informed on how you can access what you want.

        I am sadly not the most knowledgable person when it comes to finding good proxys to access blocked sites, but some proxys claim to be China proof. Since it has been a few years since I studied in China I am not well updated on the matter. Also, thumbs up for the responses to this post who seem to know more than I do.

        And once more, all you crazy nasties. I did not mean anything bad, I just wanted to inform that there was an error in this video.

  76. the Chinese version of jjajangmyeon that I’ve had has a browner sauce and it’s saltier than Korean jjajangmyeon. like whereas jjajangmyeon in Korea is kind of sweeter(?) and the Chinese equivalent is more savoury

  77. I want to buy the same shoulder/gunbag thing for my brothers birthday. Where can I find it?

  78. Richard Hollingsworth

    Ho Lee Chow in the Hamilton is the closest thing to Chinese you are used to in Canada and the US. ~25,000 won/person on average.

  79. Does the hang up thing happen to ALL foreigners? Coz it happened to me too last time I tried calling Ewha to ask for application advice. She just hung up on me…. didn’t care that I wanted to join their awesome university….. just ashamed of my awful pronunciation…..(sniffle).

  80. Chinese food in NYC is just as oily and the sauces just as thick as the ones in the Korean fusion takes Chinese food :P my boyfriend and I, we usually order a big portion of General Tso’s Chicken with white rice and they give us 2 pieces of steamed broccoli with it. It’s so heavy that that is enough for both of us. Oh, the sauce is always really sweet, but the level of sweetness and the thickness and even the color (reddish or brown) differ from neighborhood. WEIRD!

    Martina you are always very cute (I find myself speaking like you and making the silly faces you make only to find out I look scary…) but the first few moves of the ADTOY booty shake you just look like those old Chinese ladies who dance together in parks. sry.

    Simon, I appreciate your clothing style (loooove your t-shirt collection), but please take that bag of, looks like you’re wearing those masochist’s straps…

    I’m hungry….going for some cereal :P

  81. This makes me super hungry now. :( But yay because now I know more about teh foods and ordering them!
    You know, thanks to you guys the only Korean words I know are food words. XD

  82. Somewhat out of context…
    Is the ostrich now part of the EYK inside jokes?

  83. Zhajiangmian, of which jjajangmyeon is a variation: http://en.wikipedia.org/wiki/Zhajiangmian. :) I’ve seen that dish on menus at Toronto & Markham restaurants that specialize in Northern Chinese cuisine.

  84. My Chinese wife’s mother has made something that really, really looks like Jajangmyeon, but we add par-boiled green vegetables to it, chinese cabbage, celery, spinach, etc. They are from Beijing, so it could be more of a northern thing where they cook more breads and noodles when compared to southern China.

    Also, I once ate what looks exactly like Jajangmyeon at a Chinese restaurant in Northern California. Specifically in Mountain View. But my friend ordered it so I do not know exactly what it’s called.

  85. I guess the same happened to jajangmyeon as to all of the Chinese dishes in my country (but I guess it can be true for all non-Chinese countries). We have many Chinese fast food restaurants but none of them are selling authentic food. We have a realtively large population of Chinese immigrants but I cannot see even one in these restaurants. All the dishes are prepared in a way to suit the Hungarians’ taste….

  86. Also, the worst thing about jajangmyeon is eating it with friends and then NO ONE tells you that you have black sauce all over your face! Not a good thing to eat on a date.

  87. I wonder what would happen if you tried ordering korean chinese food in chinese.

    if i ever come to korea i should try that.

  88. Where did you get your shoulder bag from Simon? I must have one!

  89. I’m so hungry now. Leftover bulgogi time!

    Simon, what is that you’re wearing? It looks like an awesome cross between a fanny pack and a gun holster. Or something.

  90. poodle

    Did I see something related to WTF on the whiteboard? Could this be the return of Wonderful Treasure Find?

  91. PunkyPrincess92

    ahaha pervert cam!!!
    wish it would rain in England!! i don’t like the heat!!
    i love that scene from Coffee Prince!!!
    yay i knew jajjangmyeon fact #2!!!

    i’m fasting for Ramadhan now! but i don’t mind watching these videos!!
    but i did tell myself not to watch Man vs Food!!

  92. Love this, very jealous of the fact that u can just leave the bowls and everything outside ur door. Random thing is that my boy and I just went out for chinese here too, so its funny to come home to a video about chinese food, even if its so different to what we get here. Btw Martina u look so pretty in this video, love how long ur hair is getting. Ps. Super excited u guys are coming to Aus. :-D I’ll be there!

  93. There is Jajangmyeon in chinese food too..just that it’s comes with a different sauce, brown with minced meat and taste peanut-ish and it’s “cleaner”. haha! =p

    We have that fried pork thingy in Singapore too…we call it sweet and sour pork. I have never tried the korean version but from the video it seems like they are quite similar but the visual is slightly difference. In Singapore they usually have it in mixed rice stores (rice + sides scooped onto the rice) which you guys had at Lau Pat Sat months ago! hahahaha…unfortunately I don’t think Simon chose it.


    • Yep it’s called zhajiangmian in Chinese and I can’t imagine it without any meat so I’m kinda surprised that there isn’t any in the Korean version. Doesn’t taste like peanut to me though:) most likely from Nothern China, since most of them eat a lot of noodles and flour based food like dumplings and buns. Their taste is also stronger(spicier, saltier) Whereas in the southern part their staple is rice and sometimes wantons(at least in the past it was like that) and Shanghai delicacies are slightly sweet^.^
      We have sweet and sour pork in singapore in other Chinese regions too. But usually the sauce is quite red and covers all the pork.
      Just wondering if you’ve tried other Chinese food like xiao long bao, Jian bing(it’s like a pancake) and smelly tofu(it’s great and crispy, don’t worry^.^)

  94. We eat Korean Chinese food at least once a week…. it’s not home delivered in Sydney so we eat in a restaurant. What I’ve eaten in some Sydney restaurants has actually seemed a bit healthier than when we did actually order home delivery in Korea. I felt so sick after home delivery one time in Korea. I think that one time it was kinda dodgy, but I’m willing to try again!

  95. I have no idea how rain is mopey weather. I LOVE rain. Actually I could use some right now… -melting into a puddle at this desk-

    Ugh. Sun and blue skies. I hate it…

  96. Never ever eaten this in Hong Kong nor have I ever eaten this in China. There are equivalents but they look completely different. The Sweet & Sour Pork is the most popular Chinese Food Order for foreigners though.

  97. Next time I’m in Korea, I will happily cook an authentic meal for you and EYK staff reminiscent of Chinese food in Toronto. Level up – won’t even bring the sauces but use local ingredients.

  98. Why bother calling? There’s an app for that! @Yogiyo_Korea

  99. Martina’s butt dance LOL!

    • Let’s see Martina dance to Bestie’s debut song :p I know it’s not possible but I wish they could review that video… to say my bf loves that video would be a HUGE understatement….

  100. yay 1st comment!
    can’t watch the video at work but will watch it later :D

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