Hey guys, Have you ever tried Jjajangmyun in Korea? DIdn't you order it expecting 'special fried noodle' in UK? Actually, Korean regards Jjajangmyun as chinese noodle even we know it is korean food, because It is originated from chinese food '炸醬麵(JackJangMyun)'. In 1880s, chinese marchants introduced a lot of chinese food, and JackJangmyun is one of them. As time goes by, Korean changed it to a korean style dish, now it is korean chinese noodle which is not exist in China. This magical black bean sauce noodle is shockingly delicious. The only problem is it is not easy to mimic the restaurants flavour in Korea. Today, I want to introduce my secret recipe for you to remind the memories in Korea.
Ingredient (for2)
Pork 80g
Onion 1 (medium size)
Spring Onion 2 lines
Cabbage As much as you want :)
Vegetable Oil 1/2 cup(125ml)
ChunJang(Black Bean Sauce) 1/3 cup(80ml)
Cornstarch 1 table spoon
Jjajang Noodle for 2 on the instruction
or
Egg noodle 200g
Also, you can add hard vegetable like diced potato and diced zucchini etc.
But when you put the hard vegetable, you should diced pork as well to prevent the flavour of pork is clouded by these veg.
Heat the vegetable oil in a wok on hight heat, and put spring onion.
When it starts to turn brown, put your pork in and cook till the oil come out.
After then, you will get a lot of oil and greasy less cooked pork in your wok.
Time to put Chunjang(Black bean sauce).
Stir them till the smell is changed.
Please be careful when you put spring onion in the hot oil, get rid of the water on it as much as you can. If you are not confident with it, you just can put spring onion and oil together. Anyway, you can extract the freshness of spring onion into oil.
As you can see, Chunjang is total black, it means you can't check whether it is burn.
Ha, tricky?
The reason to fry Chunjang is to get rid of sour and unpleasant flavour in Chunjang.
So, when it is fried well you just can notice the smell is changed to earthy and nutty.
Put vegetables into the wok and cook a bit on medium heat.
You don't need to cook it, just wait till its volume is reduced.
Pour water above the ingredient and boil them.
Combine the corn starch and water(1:1), when it fully cooked
Pour the liquid into the wok slowly till you got thick texture
Then, you got Jjajang sauce.
You can get Chajang kuk-soo in any chinese grocery store or korean but you just can use egg noodle as well.
Cook your noodle less than 1 min on the instruction
Drain them and put in your Jjajang sauce and mix it well
You can add an egg on top even sunnyside will be amazing.
ENJOY :D
ABOUT THE AUTHOR
Hello I am Jamie.
I really hope you to get the tips you needed,
It must be lovely to share your tips with me. XOXO
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