This dish has Chinese origins…the Korean Jajangmyeon has a strong salty black soybean paste with veg and meat within the sauce pasta already… And then… You mix like crazy and tada!
The Chinese meaning of this dish is fried sauce and the Korean name sounds almost identical… Taste… I think the Korean I’ve maybe a bit more salty sweet than just salty… But it does largely depend on the chef I guess.
BiWon’s one hit my savoury cravings perfectly!
This was my favourite… Baked goats cheese with roasted pepper and honey marmalade with crisp bread (well the crisp bread was not my favourite carb for the night)… Creamy… Rich… Sweet… Savoury contrasts dancing in my mouth… Nomnomnom
It’s happy hour at Florida… So we decided to get a few tapas things to soak the cocktails, beers and wine up!
These patatas bravas with a creamy tomato and chili sauce were perfect for the job!
So the sun is out… Despite being deceivingly cold still, I’ve started to shift my diet towards something more refreshing… The Bun cha nem that nuong… Crispy spring rolls… Aromatic lemongrass pork and all the best of Vietnamese food… Especially the fish sauce…