Noodles at the Counter: Talking Work with Old and New Friends

**SPEAKER_1** (0:00)
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**Dave Chang** (0:33)
Welcome to The Dave Chang Show, part of the Marine Podcast Network, presented by Major Doma Media. Today, I'm gonna serve noodles. I'm gonna serve two kinds of noodles. One is gonna be spicy, the other one's gonna be sesame based.
You're gonna see me sort of figure out how to make this a restaurant, as I talk to some old friends and some new friends about work. So it's hot outside, cold noodles, that's what I think and what I wanna eat and serve when it's super hot out.
And I'm gonna find out about a possible new country that sounds really not like a new country. Anyway, stay tuned as we continue to open up our kitchen on The Dave Chang Show.
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**Ying** (2:03)
We've got a familiar one.

**Chris Ying** (2:05)
Hi, Dave.

**Dave Chang** (2:05)
I haven't seen you a while.

**Chris Ying** (2:06)
I know, it's been so long.

**Ying** (2:07)
You look very radiant.

**Chris Ying** (2:08)
I do?

**Dave Chang** (2:09)
Yeah.

**Chris Ying** (2:09)
I was worried because my face gets really shiny during the summer. It's like a permanent Asian glow.

**Dave Chang** (2:14)
Which is what people want.

**Chris Ying** (2:16)
Yeah, you're right. Dewey is all the rage.

**Dave Chang** (2:20)
Well, I was thinking that I would just make, instead of hamburgers today, cold noodles. And I gotta say, I made one that was a sesame cold noodle, and the other, which is more of a Korean-ish gochujang spicy bibim naengmyeon type of thing.
I'll give you two versions. One's like a sweet spicy, one's a sesame.

**Chris Ying** (2:41)
Okay.

**Dave Chang** (2:42)
I already don't like the sesame. So I'm just going to give you.

**Chris Ying** (2:45)
Just the gochujang.

**Dave Chang** (2:47)
Yeah.
It's a version of jolmyeon, which is a version of bibim naengmyeon. So have you had naengmyeon before?

**Chris Ying** (2:53)
I have, but only once.

**Dave Chang** (2:55)
Only once.

**Chris Ying** (2:56)
Also, can I still try the sesame one? I can't be that bad.

**Dave Chang** (2:59)
Okay, okay. I don't like it.

**Chris Ying** (3:01)
Okay.

**Dave Chang** (3:02)
I don't like it.

**Chris Ying** (3:02)
But what if I like it?

**Dave Chang** (3:03)
Well, I don't really care too much.

**Chris Ying** (3:07)
You're like, that's not the point of it.

**Dave Chang** (3:09)
That's not the point, yes. Do you want super chewy or just normal chewy noodles?

**Chris Ying** (3:16)
What is the intended way to eat it?

**Dave Chang** (3:18)
I'm gonna give you super chewy.

**Chris Ying** (3:19)
Okay.

**Dave Chang** (3:21)
Cause they're really fucking chewy.

**Chris Ying** (3:24)
You know, most of like Korean culture, I learned probably from you.

**Dave Chang** (3:28)
Well, that's so sad. Cause most people would not be happy to hear that.

**Chris Ying** (3:30)
Well, I know, but I'm the fakest fake.

**Dave Chang** (3:33)
Well, the only way I would be out of the microscope of explaining Korean culture, if I was also adopted.

**Chris Ying** (3:40)
Yeah, you're so right.

**Dave Chang** (3:41)
I don't have that excuse.

**Chris Ying** (3:42)
I get a free pass.

**Dave Chang** (3:44)
No.
So, all right, I'm gonna cook you, I'll make the other one for you as well. I'm gonna start off with a version of jjolmyeon, which is something that I had not that long ago, like 10 years ago, and I think it came from Injeon, but it's a variation of bibim naengmyeon, which is a variation of a North Korean dish that was very popular in the summer months. My dad would eat muneong naengmyeon. My mom loved the bibim naengmyeon. So when I had jjolmyeon for the first time, which is a wheat noodle, the other myeon are buckwheat noodle, I was like, oh, this is awesome. It's so chewy. So I wanted to make a version of that, that had a little bit of a snap. So I added some vital wheat gluten. So I actually added gluten.