Thursday, 19 January 2012

• Jajangmyun - A Popular Korean Dish

  
  
  INGREDIENTS
  

  • Jajangmyun noodles
  • 5 tablespoons
  • Korean black bean paste
  • 2 tablespoons oil
  • 1 tablespoon sugar
  • 4 ounces pork loin
  • 1 tablespoon rice wine
  • 1/2 teaspoon grated ginger salt and pepper
  • 1 medium onion, diced
  • 1 small zucchini, diced cucumber, cut into matchsticks for garnish
  • 1 cup water
  • 1 tablespoon corn starch, dissolved in 1/4 cup of water

  
  
  
  
  Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
  
  
  
  
  
  Prepare the pork and vegetables by cutting them into cubes.
  
  
  
  Marinate the pork with rice wine, ginger, salt and pepper while preparing the vegetables.
  
  
  
  Add the black bean paste to a small saucepan with the oil and sugar.
  
  
  
  Fry it over medium heat for 2 - 3 minutes, stirring constantly. (If using pre-fried/roasted black bean paste, you can skip this process.)
  
  
  
  
  Heat a large pan with a tablespoon of oil over high heat. Add the pork and stir fry until almost cooked.
  
  
  
  Add the vegetables and cook until soft, stirring occasionally.
  
  
  
  Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.  Pour in the water and bring it to a boil.  Reduce the heat to medium high and cook for 4 to 5 minutes.  Stir in the dissolved starch and cook briefly until the sauce is thickened.  Add more sugar to taste if necessary.
  
  
  
  Add the noodles in the boiling water.  Cook according to the package instructions and drain.  Do not overcook.  The noodles should have a firm bite to them.
  
  
  
  Place a serving size of noodles in each bowl.  Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks.
  
  

  • 5:30 PM
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