Uploaded April 2026 | Updated September 2026, 2 weeks ago
The best Chinese food might not actually come from China.
Yeah… I didn’t believe it either.
Today we’re diving into Korean Chinese food, a completely different take on Chinese cuisine that evolved in Korea and somehow became one of the country’s most beloved comfort foods. We’re talking jajangmyeon, those glossy black bean noodles, and tangsuyuk, crispy pork with a sweet and aggressively tangy sauce.
These dishes didn’t just show up overnight. They came from Chinese immigrants, got adapted over time, and turned into something Korea fully claimed as its own. And now, millions of bowls are eaten every single day.
I’m gonna walk you through how to make both of these at home, from the deep, savory black bean sauce to the crackly, crispy pork and that signature glossy finish.
If you like Chinese takeout, Korean food, or just want to try something completely different, this one’s for you.
My grandma taught me her traditional jajangmyeon before I made this one. That video is here: youtube.com/watch?v=8-sBRz5mFO0&t=1s
FULL RECIPES: adamwitt.co/allrecipes/koreanchinesefood
👕SUPPORT THE CHAN, COP SOME MERCH!: https://adamwitt.store/
🫶CONTRIBUTE TO THE GROCERY FUND! (Patreon): patreon.com/adamwitt
👾DISCORD: discord.com/invite/aFQ4h4BXg4
📝MORE RECIPES: adamwitt.co/allrecipes
🔗FOLLOW ALONG ON SOCIAL: adamwitt.co/social-links
________________________________________________________
STUFF I USE…
Potato Starch: amzn.to/4scoRBE
Jajangmyeon Noodles (Dry: amzn.to/4bowYUq
Chungjang (Black Bean Paste): amzn.to/4lBJuVl
Gim Jaban (Roasted Seaweed Topper): amzn.to/4shfUXi
Jujubes (Red Dates): amzn.to/47gVyVV
Dried Anchovies: amzn.to/45E6RH5
Korean Rice Cakes (Tteok): amzn.to/3NIaHZL
Instant Dashi: amzn.to/45FfaCy
Korean Kelp (Dashima): amzn.to/3NYephP
Gochujang: amzn.to/3M2sWs7
Gochugaru: amzn.to/4t879QE
Doenjang: amzn.to/4amX22Y
Shin Ramyun: amzn.to/3NKDSLI
Toasted Sesame Oil: amzn.to/4rprbo8
Rice Wine Vinegar: amzn.to/3ZFZNWW
Portable Single-Burner Stove: amzn.to/3IytyjV
Butane Canisters: amzn.to/3wLUtpM
________________________________________________________
TIMESTAMPS…
00:00 How Chinese Immigrants Changed Korean Food Forever
01:57 The Two Dishes That Define Korean Chinese Food
02:18 The Story Behind Jjajangmyeon
04:11 Jjajangmyeon Ingredients Breakdown
05:49 Building the Black Sauce
07:51 The Starch Slurry and Final Sauce
09:23 Plating the Noodles
10:05 Tangsuyuk Origins and Ingredients
12:05 Battering and Frying the Pork
13:54 Making the Sweet and Sour Sauce
16:00 Stir Fry and Plate Up
20:16 Taste Test
________________________________________________________
#koreanfood #chinesefood #jajangmyeon
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
The best Chinese food might not actually come from China.
Yeah… I didn’t believe it either.
Today we’re diving into Korean Chinese food, a completely different take on Chinese cuisine that evolved in Korea and somehow became one of the country’s most beloved comfort foods. We’re talking jajangmyeon, those glossy black bean noodles, and tangsuyuk, crispy pork with a sweet and aggressively tangy sauce.
These dishes didn’t just show up overnight. They came from Chinese immigrants, got adapted over time, and turned into something Korea fully claimed as its own. And now, millions of bowls are eaten every single day.
I’m gonna walk you through how to make both of these at home, from the deep, savory black bean sauce to the crackly, crispy pork and that signature glossy finish.
If you like Chinese takeout, Korean food, or just want to try something completely different, this one’s for you.
My grandma taught me her traditional jajangmyeon before I made this one. That video is here: youtube.com/watch?v=8-sBRz5mFO0&t=1s
FULL RECIPES: adamwitt.co/allrecipes/koreanchinesefood
👕SUPPORT THE CHAN, COP SOME MERCH!: https://adamwitt.store/
🫶CONTRIBUTE TO THE GROCERY FUND! (Patreon): patreon.com/adamwitt
👾DISCORD: discord.com/invite/aFQ4h4BXg4
📝MORE RECIPES: adamwitt.co/allrecipes
🔗FOLLOW ALONG ON SOCIAL: adamwitt.co/social-links
________________________________________________________
STUFF I USE…
Potato Starch: amzn.to/4scoRBE
Jajangmyeon Noodles (Dry: amzn.to/4bowYUq
Chungjang (Black Bean Paste): amzn.to/4lBJuVl
Gim Jaban (Roasted Seaweed Topper): amzn.to/4shfUXi
Jujubes (Red Dates): amzn.to/47gVyVV
Dried Anchovies: amzn.to/45E6RH5
Korean Rice Cakes (Tteok): amzn.to/3NIaHZL
Instant Dashi: amzn.to/45FfaCy
Korean Kelp (Dashima): amzn.to/3NYephP
Gochujang: amzn.to/3M2sWs7
Gochugaru: amzn.to/4t879QE
Doenjang: amzn.to/4amX22Y
Shin Ramyun: amzn.to/3NKDSLI
Toasted Sesame Oil: amzn.to/4rprbo8
Rice Wine Vinegar: amzn.to/3ZFZNWW
Portable Single-Burner Stove: amzn.to/3IytyjV
Butane Canisters: amzn.to/3wLUtpM
________________________________________________________
TIMESTAMPS…
00:00 How Chinese Immigrants Changed Korean Food Forever
01:57 The Two Dishes That Define Korean Chinese Food
02:18 The Story Behind Jjajangmyeon
04:11 Jjajangmyeon Ingredients Breakdown
05:49 Building the Black Sauce
07:51 The Starch Slurry and Final Sauce
09:23 Plating the Noodles
10:05 Tangsuyuk Origins and Ingredients
12:05 Battering and Frying the Pork
13:54 Making the Sweet and Sour Sauce
16:00 Stir Fry and Plate Up
20:16 Taste Test
________________________________________________________
#koreanfood #chinesefood #jajangmyeon
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
