How to Make Suta Jjajangmyeon & Galbi Jjamppong

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   1. Preparation of Sauces and Flavored Oil Stir-fry chunjang (black bean paste) in oil with sugar until caramelized to remove bitterness and sourness [02:00]. Prepare scallion oil by deep-frying green onions, ginger, lemon, and dried chili peppers in 170°C oil to infuse deep flavors [03:39]. Clean mussels and boil them briefly, then rinse in cold water to ensure a clean taste for the soup [04:36].

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   2. Hand-Pulled Noodle Dough (Suta) Mix wheat flour with warm water only and knead roughly by hand [05:50]. Ferment the dough in a refrigerator for at least 2 days to achieve the perfect chewy texture [07:07]. Perform a second knead using a machine with a little oil before hand-pulling [07:20]. Stretch and fold the dough repeatedly into 64 strands by hand for authentic texture [07:44].

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   3. Boiling and Rinsing Noodles Boil the noodles and add cold water three times when the pot boils over to keep the noodles firm [08:45]. Immediately rinse the cooked noodles in cold water to remove excess starch and enhance elasticity [09:12].

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   4. Cooking Jjajangmyeon Deep-fry diced pork loin in hot oil until crispy [10:41]. Mix seasonings including soy sauce, mustard, and chili powder with the fried pork [10:54]. Stir-fry a generous amount of onions with the pork mixture and the prepared chunjang sauce with starch [11:11]. Serve the thick black bean sauce over the freshly pulled noodles [11:48].

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   5. Cooking Galbi Jjamppong Boil beef ribs (Galbi) for at least one hour until the meat is tender [12:06]. Stir-fry vegetables with a special spicy jjamppong sauce to create a smoky flavor [12:53]. Add mussels, squid, and the braised beef ribs to the spicy broth and boil thoroughly [13:19]. Pour the rich, spicy seafood and rib soup over the noodles and garnish with chives [13:30].