Jjajangmyeon
Ingredients
Scale
- dried noodles for jjajangmyeon
- 300g ground pork
- 2 tbsp cooking oil
- 1 large white onions, chopped
- 5 cloves garlic, chopped
- 1 zucchini, diced
- 1 carrot, diced
- 300g pack black bean paste
- 1 1/2 tbsp sugar
- 1 pork cube
- 2½ cup water
- 1½ tbsp soy sauce
- 2 tbsp mirin
- salt and pepper to taste
- 1 tbsp cornstarch + 2 tbsp water to form slurry
- julienned cucumber for garnish
- pickled radish to serve
Instructions
- In a large pot, add in 3 tbsp cooking oil and add the ground beef. Cook until brown.
- Add in the chopped onion and garlic and sauté for another min.
- Add the potato, zucchini, and carrots and mix well. Cook until the vegetables are softened.
- Add the black bean paste and mix well.
- Pour in the water.
- Add the pork cube, soy sauce, and mirin.
- Season with salt and pepper to taste. Adjust the seasonings if necessary.
- Add the cornstarch slurry and bring to a boil until sauce thickens.
- Before serving, cook the noodles according to package directions.
- Drain and rinse the noodles with cold water so they’ll remain springy and al dente.
- Place adequate amount of noodles in a bowl and pour 1 – 2 ladle of sauce over the noodles.
- Garnish with cucumber and serve with pickled radish on the side
Find it online: https://www.thepeachkitchen.com/2022/04/jjajangmyeon/