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  • Christopher Grant

Korean Black Bean Sauce Noodles



Jajangmyeon

Preparation: 20 minutes Cooking Time: 30 minutes.

INGREDIENTS:

Main

• Your favourite style of fresh noodles for 6 people (Or you can use Udon Noodles or Singapore Noodles)

• 1 large onion

• 1 medium zucchini

• 2 large potatoes or golden kumara’s

• 7 large button mushrooms

• ¼ small cabbage

• 600g diced pork
Marinade sauce for Pork

• 2 Tbsp rice wine (or Mirin)

• 5 sprinkles ground salt

• 5 sprinkles ground black pepper

• ¼ tsp ginger powder

Sauce

• 250g Korean black bean paste (Chunjang)

• 2Tbsp of cooking oil – e.g. rice bran oil

• 2-3 Tbsp of brown sugar or Stevia

• 4 Tbsp rice wine (or Mirin)

• 1 cup chicken stock

• 1 cup water

• Starch water (Cornflour 5 Tbsp + water 4 Tbsp)

Decoration (All optional)

• Peas or sweet corn

• Hardboiled egg

Preparation:

1 Rinse the pork in cold water and pat it dry with kitchen paper. Pour the marinade sauce onto the pork. Mix them well and leave for 15 mins.

2 Cut the onion, zucchini and kumara/potato into small cubes.

3 Thin slice the mushrooms.

4 Cut the cabbage into small to medium size pieces.

Cooking:

Pre heat the wok until the bottom is well heated. add the butter or oil and stir in the black bean paste and stir constantly on a medium heat for 3-5 minutes.

Remove the paste and set aside.

Add the pork to the wok and 1/2 cook, add all the vegetables with a little water and cook for 3-5 minutes.

Add black bean sauce, chicken stock, water, sugar and rice wine. Cook for another 5min

Add starch water and stir.

Cook your noodles and place in serving bowl/plate

Put the black bean sauce on top of the noddles, add decoration items (if required).

Mix the noodles and sauce, eat and enjoy.

#Food #korea

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"I never knew green tea could taste so fragrant, sweet and smooth".    Jeremy Ng - Malaysia

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