Tuesday, 17 January 2006

  • posted by: justbee

    Jjajang Myun

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    After tons of requests, I'm finally posting a jjajangmyun recipe that I got from a good friend of mine.  She prefers homemade because it's less greasy, but I prefer going to a restaurant because jjajangmyun is cheap and I always want jjambbong too.  You can also use jjajang sauce over rice too.  Delicious!  A package of noodles should give you 2 servings.

    Ingredients:

    1 package noodles (I don't like udon noodles... I use the all purpose noodles from Pulmuone below)
    4 tb oil
    4 tb jjajang or chunjang sauce
    1/4 pound pork belly, chopped
    1 tb minced garlic
    1 onion, chopped
    1 potato, chopped
    1 hobak (korean zucchini), chopped
    2 tb corn starch or potato starch
    1/2 cup water
    1/4 cucumber, thinly sliced (garnish)

    Directions:

    Bring water to boil in a pot.  Add noodles and cook according to directions on package (different brands will vary a bit).  Drain.  Saute garlic in 1 tb oil and add pork.  Saute until pork is almost completely cooked through, then add in the rest of the veggies and cook for another 5-7 minutes.  Heat oil over medium high heat in another pan.  Add jjajang and saute for about 3 minutes.  Be careful not to burn it.  Add jjajang to the meat & veggies.  Add 2tb starch to 1/2 cup water and mix well.  Pour starch water into the jjajang sauce and cook a couple more minutes. 

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    Place the noodles in a big bowl and pour jjajang sauce over.  Garnish with some thinly sliced cucumber on top.  Serve with onions w/ black bean paste and vinegar on the side, pickled yellow radish [da ggwang (Japanese word) danmooji (Korean word)] and chinese style kimchi.  Yum!

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