Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).Add the sesame oil and remove from the heat.Keep stirring until it’s well mixed and thick. If they’re fully cooked, stir in the starch water little by little. Open the lid and taste a sample of the radish and potato.Add 2 cups of water to the wok and let it simmer and cook with the lid closed for about 10 minutes.Then mix everything in the wok and keep stirring. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it.Clear a space in the center of the wok by pushing the ingredients to the edges.Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.Stir-fry the pork belly in a large, deep wok (or pan) with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.½ cup cucumber, cut into thin matchsticks for garnish.2 tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside.¼ cup and 1 tablespoon of chunjang (Korean black bean paste).1 cup of potato, peeled and cut into ½ inch cubes.1 cup of zucchini, cut into ½ inch cubes.1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth).½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth).Koreans even have a nonofficial celebration for jjm on April 14th, when single people celebrate their shared loneliness on Black Day with a bowl of jjajangmyeon.Įnjoy the recipe! Ingredients for 2-3 servings When you order it delivered they bring you the noodles in a special tin box in under 30 minutes! I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture. Tangsuyuk (sweet and sour pork) is another example. It’s actually a very popular Korean Chinese dish, created by early Chinese immigrants in Korea, catering to Korean tastes. Jjajangmyeon is everybody’s favorite food. That video was so popular that I decided to make a new version that’s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles. Yes, it was 5 years ago! Time flies too fast! I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. I’m re-introducing jjajangmyeon recipe (noodles in black bean sauce) to you today with a new, updated video.
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