Ja jang myun in Koreatown Manhattan - trying to find hand-made noodles

[charxchar]

About 3 years ago I stumbled upon this Korean-Chinese restaurant that, in the sign, advertised their specialty in making only fresh, hand-made noodles, and ordered some delicious ja jang myun. I don't remember what street it was on, and would really like to find it again.

I don't live in NY anymore but would like to locate this restaurant. All I remember was that it sold Korean-style Chinese food, and advertised the fresh noodles, etc. in the window, with many magazine clippings, etc.

If anyone knows of the name and address of this place I would be grateful! Would like to return to it next time I am in town.

Thanks!

[nativeNYer]

Hi,
Could either of these be the place? They are both Korean-Chinese fusion and the reviews mention Ja Jang Myun.

http://www.menupages.com/restaurants/hyo-dong-gak/

storefront photo is here:
http://www.yelp.com/biz_photos/dpCSDy9uefOEcY44FHss2Q?select=OFb1ol5LtipaisFivV7xcA

OR

http://www.menupages.com/restaurants/shanghai-mong/

storefront photo is here:
http://www.yelp.com/biz_photos/v2dtG37r1ThqtfEfiFsAUg?select=e0uxqAMIoYQLYRUIkH7tfQ

If not, perhaps this list will help:
http://www.menupages.com/restaurants/...

Let us know which place it is if you wind up identifying it as I'd like to try it as well. Thanks and good luck.

[charxchar]

Hyodonggak looks to me the closest approximation of the restaurant. I remember the restaurant had a Korean name - I would remember Shanghai Mong if I had gone there. I won't know for sure until I get a report back from my brother who's in town right now.

Regarding the Ja Jang Myun, I had only been exposed to the fast-food instant-noodle style of JJM (Chapagetti!), and had never had the real thing until I stepped into that particular restaurant. As of now I cannot confirm whether Hyodonggak is the place where I went, but I will post back shortly if I get news from my brother.

The JJM at this restaurant was incredible (and I have never had such a dish prepared as well; a strong bean seasoning, salty and rich umami-laden sauce, nice aromatics of onions, and excellent noodles, cooked yet with a little bit of springiness and toothsome texture) - I have tried to find this dish in other cities (Toronto, where I live) but have not even come close.

Thank you for the suggestions and I will post back with news, if my brother ends up ID'ing the right place.

[nativeNYer]

Thanks. I'll look forward to the follow-up. I also appreciate the description of the dish right down to the texture of the noodles. I was planning to ask you for these specifics. Sounds great.

[bigjeff]

Hyo Dong Gak has been around for the longest of them (there was a place on 33rd street which kept changing hands but I didn't like their JJM) and having eaten there a lot over the years, I got sick of it but then the new revelation of ordering the gan-JJM instead of the JJM made a big difference, e.g. noodles with brown sauce versus noodles with special brown sauce. didn't get the impression they had hand-made noodles there tho but that would be awesome if it was.

Shanghai Mong is not very good for their noodles but the place gets decently packed for some reason; mostly with groups ordering the entrees instead.

[charxchar]

What is the difference between gan-JJM or JJM?
I have no word from my brother, perhaps he has not yet gone.

I am hoping, because I really would like to find this place again. But, in the window I distinctly remember ads or signage indicating they made hand-made noodles.

I would also like to add, NativeNYer, that the sauce was a thick texture (but not overly thick, i.e. too much cornstarch...).

I do hope this JJM place can be located, as I have never, ever had anything remotely close to it, ever, and I do not even try any more. Probably the only remedy would be attempting it at home.

[Miss Needle]

I have a feeling it was Kum Ryong (I don't think it's there anymore).

http://chowhound.chow.com/topics/209928

With gan jia jiang, they fry the black bean sauce (generally in pork fat) until it becomes thick, concentrated and oh-so good. No cornstarch glop. It's so much better than regular jia jiang, and has always been my family's standby when we went out for jia jiang myun.

[bigjeff]

at Hyo Dong Gak, the "gan" one is served with the sauce and noodles separately; definitely more savory. Not sure which is the really big one that looks like its almost for two and served on a wide plate (maybe even a metal tray but I can't remember) instead of in bowls.