“Jjajangmyeon” (Korean word for noodles in black bean sauce) is a common Korean-Chinese takeaway dish found in Korean dramas. Never failed to made me hungry.
Being one of the (many) Korean eateries located along Tanjong Pagar Road, O.BBa Jjajang (at 77 Tanjong Pagar Road) is opened throughout the entire night, closed at 7am from Monday to Saturday and 2am on Sunday.
Hurray nocturnal-beings! Supper-goers know where to get our Korean cravings fixed at night now.
A major influence for Korean-Chinese cuisine is from Northern part of China (Beijing and Shandong) due to geographic proximity.
One unusual and interesting point: Korea-Chinese cuisine is mainly served through home delivery service instead of having them at a physical restaurant.
(So you can watch your Korean drama at home while slurping on the jjajangmyeon. Anyone watching Goblins now?)
O.BBa Jjajang’s menu is somewhat similar to Chinese restaurants, with sides dishes such as chicken and pork served with a bowl of staple food (rice/noodles).
Their signature dish is the Jajangmyeon ($10 Lunch/ $12 Dinner), served with fermented black soybean paste in homemade noodles, diced pork, onions and shredded cucumber.
Currently, there’s an ongoing lunch promotion at $7.70 for a bowl of Jajangmyeon instead. Pali-pali! 빨리빨리
Slurp. Probably one of the best jjajangmyeon I had in Singapore!
While most of the JjajangMyeon in Singapore had a strong black bean taste with a grainy texture, the version here had a slight sweetness in the black bean sauce (“zhup”).
Different from the salty Chinese-styled Zha Jiang Mia, the sauce was somehow both appetising and addictive.
Daebak! In terms of texture, the homemade noodles was smooth and chewy, yet it didn’t feel heavy on the stomach.
Generously coated with the black bean gravy after tossing, the addition of fatty pork for the extra chewiness was an ingenious idea.
Simple, fuss-free and comforting.
Apart from the Jjajangmyeon ($12), the Jjamppong ($13) is another top favourite dish in Chinese-Korean cuisine.
No Jjamjjamyeon (half-Jjajangmyeon, half Jjamppong) on the menu though, for people who cannot decide which to get.
The seafood is first fried with the vegetables before putting everything into the soup with the noodles.
Unfortunately, the Jjamppong ($13) paled in comparison to the Jjajangmyeon ($12) as the soup was a tad watered down, unable to bring out the freshness of the seafood.
For the meat lovers, there’s Tangsuyuk ($25) also known as Sweet and Sour Pork, a Chinese dish commonly seen at our local zhi-char stalls.
Instead of frying the meat with the sauce in a wok, the sweet-and-sour sauce was only poured over the meat after it was served.
Unlike the usual tze-char style, the batter was lighter and fluffier. Interestingly, the sauce tasted like sour plum, without much sweetness.
I would still prefer to have balance of sweetness and sourness though.
O.BBa Jjajang should serve as a good supper spot along Tanjong Pagar road. After all, THAT bowl of JjaJangMyeon is worth coming back for.
77 Tanjong Pagar Road, Singapore 088484
Opening Hours: 12am – 11pm (Mon – Sun)
* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.