I used a combination of recipes, but Maangchi is my favorite YouTube channel for Korean cuisine.

I substituted rice noodles for the udon-style jajangmyeon noodles because it’s what was in my pantry. I really like the contrast the pure white noodles had with the black sauce, though, and will probably use rice noodles going forward. I somewhat prefer the thinner rice noodles from a texture perspective as well.

Can someone who’s made this tell me whether or not I should be removing the seeds from the cucumber slices? I’ve done it both ways and, while I can’t tell a difference myself, I’m still interested in knowing the traditional method of making the dish.