There is a version of noodles without broth. Here's a video with a similar recipe but without Water, check it out. kzfaq.info/get/bejne/espnZcp4zd7Imok.htmlsi=jvKu_Rby7it4zWM8

감사합니다 😋

Wow, thanks for the encouragement! I'll keep making better videos.

Thanks for watching Yeah, for the videos coming up next week, I'm going to try and turn up the brightness of the screen a bit more so you can see it better. But it might still be a little darker than you like to give it some atmosphere, so please understand.

@@jandl_cooks that’s fine 🤍

Thanks for watching Yes, gochujang and doenjang should be easy to find in any Asian supermarket. If you can't find Korean doenjang, you can always buy Japanese miso. If you live in Berlin, I don't think it's too hard because there's more than one AsiaMart in Alexanderplatz alone, but if you're in another city, you'll have to look for one nearby.

@@jandl_cooks Oh that's great, I already have miso at home 😄 Thank you for the research and the information! :)

😋

This is fine red pepper powder from Korea. You'll probably have to go to an Asian shop, especially a Korean one, to buy it. Incidentally, Korean red pepper powder comes in two main types: fine and coarse.

감사합니다^^

감사합니다 😊

Balsamic vinegar and black vinegar may look similar in colour, but they taste completely different. I should try balsamic vinegar. You only need to add a very small amount of oil. Just a teaspoon is enough. In fact, when I was filming, I added a little more than the recommended amount. (It's a secret)

I'm so happy that you cooked it yourself. And that you liked it.

And I bet it tastes even better when you try it.

Yes, you're probably right. It's unlikely that all 1.4 billion Chinese eat this every day. But it's really delicious!

In China, black vinegar is typically made by fermenting grains such as rice, barley or sticky rice. These grains are fermented to produce a liquid to which salt is added and then aged. Black vinegar and ordinary vinegar are not only different in colour but also in flavour, so they would probably taste different. As there are different types of vinegar, I should try experimenting with them next time.

I haven't tried it myself, but as we originally made the seasoning in oil, adding sesame oil again would make it too oily, so I wouldn't recommend it. If you don't have sesame, I think it's good to add crushed nuts like peanuts instead.

There are two main reasons for cooking pasta separately. First, cooking pasta releases a small amount of starch from the pasta, which can cloud and thicken the broth. If you remember what the boiled water looked like when you were making Italian pasta, you'll understand. Secondly, in Asian noodle dishes, rinsing the cooked noodles in cold water after boiling helps to improve the texture, making them more chewy. Overall, these are the two main reasons for cooking pasta separately.