Itaewon Jjajang

this was GINORMOUS can feed 2-3pax😮‍💨 also super super good

There's pork belly slices which were very fatty and hardly generous enough. Sauce and noodles were both okay

Instead, Walk a few steps down to the GOAT of jjm: hwang sil, who is not the same league as anyone else in the area, probably even in the entire singapore

I like that it's all veg, generally all decent esp the 榨菜 which is quite rare

Tangsuyuk 4/5
Jajjangmyeon 3/5
Doenjangjigae 3/5

First time trying Korean Jjajang in SG (other than the Chinese version) from kopitiam. Ordered the Set B for 2 pax and portion was more than enough (fyi we are big eaters). Dishes are well flavoured, kimchi was good, love the noodle texture and the fried chicken is a must try!

Some of you may have heard about the never-ending Korean conundrum about whether tangsuyuk (or Korean sweet and sour pork) is better with the sauce on the side (the dippers) or poured over the meat (the pourers).

I never really understood the debate because the Chinese version usually comes with coated with the sauce. That said, we usually end up dipping our tangsuyuk because Miss K believes that it is crisper this way 😂😂😂

The key to a good tangsuyuk is a shattering crisp batter and the sauce and Itaewon Jjajang did not disappoint. Their version comes with deep fried lotus root and tangerines, giving it a more rounded and fruity flavour. I love that the Korean sauces are usually more sweet and tangy and comes with an assortment of vegetables.

The meat is slightly than the Chinese guobaorou but this is a rather common comment for tangsuyuk no matter where you go. I am not too sure if this is because different cuts are used or the preparation method.

Jjajangmyeon and tangsuyuk comes hand in hand in all Korean-Chinese restaurants. You are definitely missing out if you have one but not the other!