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Jajangmyeon

jjajangmyeon-plate

Jajangmyeon, also known as the “korean spaghetti” is a very popular dish in Korea as well as all around the world. It’s best known for its easy to prepare and delicious meal. Jajangmyeon is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables. Koreans love to eat this especially when they are busy at work because of its “easy to prepare ingredients” and deliciously yummy experience. Jajangmyeon is indeed one of the best dishes in Korea.

Everybody loves Korean food. Jajangmyeon is not only popular in Korea. All around the world this dish is everyone’s favorite. The dish is really yummy and delicious. The pork in jajanmyeon goes well with the sauce as well as the vegetables. You’ll get all the nutrients here. Jajangmyeon has a unique taste as well. It’s safe to say that children of all ages love the taste of Jajangmyeon.

Here are the ingredients:

  • 7 TBSP oil (I used olive to be healthier)
  • 7 TBSP Black Bean Paste AKA Chunjang 춘장
  • 2 medium sized onions
  • 250 g of ground pork (but we’re using 300g of pork because booyaa)
  • 1/4 TSP ground black pepper (or add more to taste)
  • 1/2 TBSP Sugar
  • 1 TBSP Oyster Sauce (I used chili oyster sine I like spice)
  • 2 Cups of Water or low sodium Broth
  • Fresh noodles, preferably kalguksu 칼국수 noodles (4 servings)
  • For The Thickener:
  • 1 TBSP Potato starch
  • 2 TBSP cold water

 

Here’s some instructions on how to do it. First, bring a pot of salted water to a boil and cook the potatoes until just easily pierced with a knife, being careful not to overcook them, about 10 minutes. Add the zucchini and cook for 1 minute. With a slotted spoon, transfer the vegetables to a sieve or colander and rinse with cold water to stop the cooking. Add the noodles to the boiling water and cook according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large nonstick skillet over high heat. Add the pork belly, season with salt and pepper, and cook, stirring now and then, until browned and crispy and all the fat is rendered, about 7 minutes. Remove the pork with a slotted spoon to a paper towel–lined plate and discard all but 2 tablespoons of the fat from the skillet.

Then add the onion to the skillet and cook until beginning to soften and brown around the edges, about 2 minutes. Add the potatoes and zucchini, a pinch of salt, 1/2 teaspoon black pepper, the black bean paste, 3/4 cup water, and the reserved cooked pork and stir to combine. Bring to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes.Divide the cooked noodles evenly among 4 serving bowls and evenly ladle the black bean sauce over the noodles. Garnish each bowl with the cucumber and a pinch of red pepper powder.


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