Jjajangmyeon 자장면 (Korean Blackbean Noodles)
Sunday, April 27, 2014
A rather plain looking noodle dish but do not be deceived by its look ^0^ Quite similar to the Chinese version 炸酱面, instead this Korean jjajangmyeon uses wholesome black soya bean paste Chunjang, simmered together with some vegetables and minced pork. Actually I prefer this taste compare to the usual Chinese 炸酱面, and the kids also enjoyed this noodle tremendously :)
Recipe source : maangchi.com
- 250gm soba
- 400gm minced pork, marinated with 1/2 tsp salt & 1 tsp cornflour
- 1 cup daikon, cut into 1/2" cubes
- 1 cup of zucchini, cut into ½" cubes
- 1 cup of potato, peeled and cut into ½" cubes
- 1 large onion, diced
- 3 tbsp oil
- ¼ cup and 1 tbsp black bean paste, approx. 100gm
- 2.5 cups water
- 2 tbsp tapioca powder mixed with 1/4 cup water & 1 tsp sugar
- 1 teaspoon of sesame oil
- ½ cup cucumber, cut into thin matchsticks for garnish
- Heat 1 tbsp oil in a deep pan. Add radish and stir fry for 1 minute.
- Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
- Add in minced pork and fry till colour change.
- Clear a space in the center of the pan by pushing the ingredients to the edges. Add 2 tbsp of oil to the center of the pan, then add black bean paste and stir it for 1 minute. Then mix everything in the wok and keep stirring.
- Add in 2.5 cups of water and bring to boil. Lower heat and simmer with the lid closed for about 10 minutes.
- Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
- Add the sesame oil and remove from the heat.
- Cook soba accordingly to package and serve with meat sauce.