tangy jjajangmyeon ?

hey ! sorry if this isnt the right place to ask but ive been trying to make jjajangmyeon but every time it comes out tangy ? im trying to make it as close as possible to a restaurant ive had in my city which doesnt have any tanginess at all.

i use assi brand black bean paste (have tried both fresh jars and older jars) and sometimes stir fry it sometimes dont, it never makes a difference for the tanginess though. ive tried adding soy sauce+sugar+msg, and tried oyster sauce+sugar+msg. any idea what could be wrong ?

submitted by /u/kissbruised
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