![]() ![]() Cook for 7 minutes, or until the sauce has thickened and the potatoes are fully cooked. Mix in the black bean paste, sugar, 1 cup|250 ml of noodle water, and salt to taste.Add carrots, potatoes, onions, zucchini and saute for 6 minutes, until vegetables are softened. Add ginger and garlic and saute for 1 minute, being mindful not to burn.Add diced pork belly and shoulder and render for 2 minutes. While the noodles are boiling, heat 2 tablespoons of vegetable oil on high heat in a wok or large skillet until lightly smoking.Boil the noodles for 8 minutes until soft (just beyond al dente), reserve 1 ½ cups|375 ml of the noodle cooking water, drain and rinse with cold water just to cool to room temperature. Bring a large pot of water to a boil and add noodles.¼ pickled yellow daikon, cut into half-moons (optional) ½ cup|143 grams chunjang (black bean paste) ½ zucchini, peeled and diced, plus ¼ cup|1 ounce|30 grams julienned zucchini The idea is that those who didn’t receive a gift the previous two 14ths of the months - Valentine’s Day (February 14) and White Day (March 14, when girls return the favor to the boys) - they should treat themselves to a bowl of black noodles and commiserate on their life of perpetual singledom.ġ pound|450 grams fresh jajangmyeon/udon noodles (can substitute with a couple packages of instant ramen noodles)Ħ ounces|170 grams fatty pork belly, large dicedģ ounces|85 grams pork shoulder, large dicedġ large Yukon gold potato, peeled and small diced Jajangmyeon is typically eaten on what Koreans call Black Day, which is observed every April 14. And if you can’t find fresh noodles,you can substitute with a couple bags of instant ramen (less the spice packet of course) or even spaghetti.Īnd fun fact. We like to use red onions in this onion-centric dish. Serve with yellow pickled radish or kimchi.Like the greasy takeout lo mein everyone loves, these noodles should be slightly oily, and splatter a little when slurped. Divide the noodles into serving bowls.Rinse the noodles under cold water and drain. Cook the noodles according to the package instructions. (While working on step 4) Bring a pot of water to a boil.Stir it all together until it’s thickened. Make a quick cornstarch slurry and add it to the sauce.Add the soy sauce, sugar, oyster sauce, chicken bouillon powder, water, and MSG (if using).Stir-fry for 2 minutes or until the vegetables are starting to soften. Add the green onions, onion, and cabbage. Add the ginger along with 3 tablespoons of black bean paste. Break up the pork and saute for 1 to 2 minutes or until no longer pink. Once it gets nice and hot, add the ground pork. In a wok (or pan), heat the oil (3 tbsp) over high heat. ![]() Serve with yellow pickled radish or kimchi. Rinse the noodles under cold water and drain.ġ. (While working on step 4) Bring a pot of water to a boil. Stir it all together until it’s thickened.Ħ. Make a quick cornstarch slurry and add it to the sauce. Add the soy sauce, sugar, oyster sauce, chicken bouillon powder, water, and MSG (if using). Stir-fry for 2 minutes or until the vegetables are starting to soften.Ĥ. Break up the pork and saute for 1 to 2 minutes or until no longer pink.Ģ. ![]() In a wok (or pan), heat the oil (3 tbsp) over high heat.
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