Black Forest Chocolate was the more preferable of the two. The harmony of chocolate and strawberry was unmistakable, yet again fell victim to poor execution. It was with disappointment that I learned of the concoction's cherry-less ingredient list, despite its celebrated name.
A first bite into the pajeon delivered sadness: it was neither as fragrant nor crunchy as Maangchi's recipe had provided. That said, I had neither the energy, time, nor constituents to produce a version deemed satisfactory.
The Jjajangmyeon also took us by surprise, offering a flavourful sauce with sizable chunks of pork (not ground!) and even zucchini bits. Admittedly, the noodles could use room for improvement - soggy and starchy they were, adopting cohesiveness and fragility. Refrigerating the noodles for later consumption earned them some structure, but broken strands were inevitable.