Jjajangmyeon(자장면), much popular among the chinese as 炸酱面, is one of the popular commen dish in korea.
Seriously I have no idea why is this popular in korea, but I do love both version of it. 😀
But it’s SO RARE to find NICE Jjajangmyeon in Singapore.
For godsake, the noodle used for Jjajangmyeon is NOT INSTANT NOODLE! *angry*
I seriously hate how some hawker cooked their Jjajangmyeon using instant noodle and sell it for a high price. If that’s the case, I would rather cook it myself!
Let’s see the steps through cooking this yummy dish~~ =P
300g of pork belly, diced (i replaced it with minced pork)
1 packet of noodle
1 carrot (in cube size)
1 onion (in cube size)
1 zucchini (in cube size)
2 potatoes (in cube size)
1 packet of Chunjang Sauce (black bean paste)
(You can get this from Cold storage, or any korean mart!)
2-3.5cups of water
1-2 tbsps sugar
– some sliced into thin cumcumber (for garnish)
1. Get a small sauce pot heat and hit it with the oil over low heat for 1min.
Add the black bean paste and stir together constantly for 8-10 minutes.
2. Strain off the excess oil once you start to see oil forming up.
Off the heat and place the black bean paste aside first.
2.5 – Boil some hot water and throw in your noodle!
3. Add a little oil on a new frying pan and toss in the onions first, follow by your potatoes, onion, carrots and zucchini.
4. Add in the pork belly and stir-fry it till it turned golden brown.
5. Add in your black bean paste to the pot and fry for about 3minutes
6. Add in 2 cups of water and simmer it for 5minutes.
– Meanwhile, mix 1 tablespoon of potato starch with 2spoonful of water and add it into the pot. (the potato starch will thicken your sauce!)
7. Your noodle should be cook by now. Drain off the water and remove it off from the pot.
8. Off your heat for your pot of ingrediants. It should be ready by now! 😀
9. Add some noodles to a bowl and scoop on a spoonful servings of sauce.
10. Garnish with with your thinly sliced cucumber.. *TATA*
Alright. I love EGG, thus I decided to cook one and garnish it with my 자장면~~ 😛
Btw, the portion for the pack of black bean paste I used is super generous!
My mum place the leftover saunce in the fridge and I whip it up with instant noodle for lunch the next day too!
Try cooking your own jjajangmyeong! 😀