“I Want to Eat It So Badly” — Chef Hudukjuk’s Carrot Jjajangmyeon Revealed
Creatrip Team
8 months ago
Netflix’s The Black & White Chef 2 left viewers craving one inventive dish: chef Hudukjuk’s carrot jjajangmyeon. Instead of wheat noodles, he used thinly julienned carrot “noodles,” steamed precisely for five minutes to reach a delicate balance — tender enough to slurp but not so soft they break. The sauce followed classic Chinese jjajang (black bean) techniques: finely sliced pork and red onion fried in oil, then blended with store-bought chunjang (black bean paste) and a touch of doenjang (fermented soybean paste) for extra umami, finished with a little water or stock and pepper. Judges praised the technical precision: the exact steaming time and understanding of the carrot’s texture made the vegetable function convincingly as noodles. The article also provides a home recipe and step-by-step tips for reproducing the dish, emphasizing consistent carrot cuts, immediate covering after steaming to retain moisture, and careful low-heat mixing of the sauces.
