Recently I had a hankering for some jjajangmyeon- noodles with a brown sauce made from fermented soybean paste. The Chinese version uses ground pork and is less saucey than the Korean counterpart, but both versions are quite excellent. Hyo Dong Gak a Chinese/Korean restaurant (on35th btw. 5+6th) has been the ML jjajangmyeon go to for awhile now, but while looking at the lunch specials (just to see if there was anything tasty looking) I spotted double cooked pork!
Ever since my mediocre experience at Joe’s Shanghai I’ve been on a mission to try all the double cooked pork dishes I can find in Midtown (going to save Szechuan Gourmet for last since it’s probably the best). Will this version come with pickled daikon? Maybe the spiciness is from kimchi? (It is a Korean/Chinese restaurant after all.) But mostly… will this be any good?