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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. I really want to try 짬자면(Jjamjamyeon), but I don’t think that its sold in the USA!!! :(
    나는 짬자면 먹고 싶다!!!(I want to eat Jjamjamyeon!!!)

  2. 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!

  3. 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! :)

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

  5. 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!

  6. 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 =/

  7. 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.

  8. 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

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

  10. 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

  11. 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.

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

  13. 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?

  14. 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.

  15. 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.

  16. 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 .>

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

  18. 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

  19. 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::

  20. 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.

  21. Could you tell me please where is that Korean Chinese restaurant? I know of one on Pitt St in the CBD, but would love to know about others for a blog post I want to do for KOFFIA.

  22. 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?

  23. 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?

  24. 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.

  25. 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.

  26. Yes!! That would be great !!!

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

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

  29. OMG ALL I COULD SEE WAS THE ADIPOSE!!! AAAARRRRGGGHHH!

    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??

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

  31. 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!!

  32. 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!)

  33. 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!

    • 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.)

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

  34. 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

  35. 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 ^_^

  36. 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

    • 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

    • 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.

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

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

  37. 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*

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

  39. 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 :)

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