Monday, April 28, 2014

Jjajangmyeon 자장면 (Korean Blackbean Noodles)

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 :
  • 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

  1. Heat 1 tbsp oil in a deep pan. Add radish and stir fry for 1 minute.
  2. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. 
  3. Add in minced pork and fry till colour change.
  4. 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.
  5. Add  in 2.5 cups of water and bring to boil. Lower heat and simmer with the lid closed for about 10 minutes.
  6. 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.
  7. Add the sesame oil and remove from the heat.
  8. Cook soba accordingly to package and serve with meat sauce.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

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