Korean Jjajangmyeon (Jjajangmyeon)

The first time I planted this grass was to accompany my mother to watch "Miss Mermaid", Rui Ying and her male ticket were too much for the shots of Sulu Tuji Noodles! Every time I pass by H University, I eat jajangmyeon in a small noodle restaurant opened by a Korean. The owner is very good and will serve side dishes. Later, I went to the country to study. I was reluctant to spend money to go to a restaurant to find authentic Korean jjangmyeon. The video is made by yourself, only to know the correct approach and the order of putting various vegetables. As long as you have authentic Korean black bean paste (spring sauce), you can make it, which is very convenient. Cover image from Maangchi

The first time I planted this grass was to accompany my mother to watch "Miss Mermaid", Rui Ying and her male ticket were too much for the shots of Sulu Tuji Noodles! Every time I pass by H University, I eat jajangmyeon in a small noodle restaurant opened by a Korean. The owner is very good and will serve side dishes. Later, I went to the country to study. I was reluctant to spend money to go to a restaurant to find authentic Korean jjangmyeon. The video is made by yourself, only to know the correct approach and the order of putting various vegetables. As long as you have authentic Korean black bean paste (spring sauce), you can make it, which is very convenient. Cover image from Maangchi

Material

Pork diced (cut into 1cm square) The right amount
Potato (cut into 1cm square) The right amount
Diced onion (cut into 1cm square) The right amount
White radish (cut into 1cm square) The right amount
Zucchini (cut into 1cm square) The right amount
Black bean paste 1/4 cup
Cucumber (shredded) Half root
Hand-Pulled Noodle The right amount
Vegetable oil 3 tablespoons
Sesame oil 1 tablespoon
Potato starch a little
Sugar a little

Add a tablespoon of vegetable oil to the frying pan to heat up, add pork and stir-fry for 4-5 minutes, until the surface of the meat becomes golden and crispy

Pour out excess fat, add diced white radish, stir fry for 1 minute, I like vegan and omit the meat

The practice of Korean Jjajangmyeon Step 2

Add potatoes, onions and zucchini and stir-fry for 3 minutes until the potatoes are a little soft

How to Make Jjajangmyeon Step 3

Open a small space in the center of the pot, pour 2 tablespoons of vegetable oil and 1/4 cup of black bean paste, stir the bean paste with a wooden spoon for 1 minute, then mix and fry with vegetables, add a glass of water and cover the lid for 10 minutes

How to Make Jjajangmyeon Step 4

After ten minutes, open the lid, add potato starch + a little sugar + water, and stir until the sauce becomes thick.

How to Make Jjajangmyeon Step 5

Add a tablespoon of sesame oil and turn off the heat

The ramen is cooked in cold water and desalted. If you do n’t like the noodles, you can rinse it with hot water. Both ramen and hand-rolled noodles are very suitable for fried noodles. I made hand-rolled noodles with this recipe www.xiachufang.com/recipe/100439881/

How to make Korean Jjajangmyeon Step 7

Prepare cucumber shreds, yellow radish and white radish and start eating!

The rice is also delicious, and I think boys prefer it. So it ’s also good to have a lunch box with rice the next day you can eat the sauce!

How to make Korean Jjajangmyeon Step 9

Leave a Reply

Your email address will not be published. Required fields are marked *