This is a recipe I frequently make at home. This particular food was first originated in China and when Korean people visited China to have a taste, they took this recipe back to Korea and changed it to their own best taste, so they came up with the Korean-style Jjajangmyeon. My recipe is different than Korean restaurants because my recipe has more of a stronger bean-paste taste and less sugar in it. Also, I know what goes in it unlike restaurants. Restaurants put a load of sugar, MSG, less bean-paste and cornstarch to save money and sell them expensively. Unfair right? After trying my recipe, you won't go back to eating the stuff they sell at the restaurants and plus, it's easy to make. =)
Makes: 4 servings
Ingredients:
1/2 cup black bean-paste (Assi - Choonjang)
1/4 cup cooking oil
1/2 cup pork, diced
1/2 cup zucchini, diced
1/2 cup cabbage, diced
1/2 cup onion, diced
2 cups water
1-2 tbsps sugar
3 tbsps potato starch
3 tbsps water
1/4 cup green onion, chopped
3 tbsp sesame oil
Optional:
1/4 cup cucumber, garnish
Directions:
1. In a large wok, heat oil at medium heat; add in the black bean-paste and fry for about 5 minutes until bubbly. (Be careful not to burn the paste since it is easy to burn.) Set aside in a bowl.
2. Add into the wok a couple tablespoons of the bean-paste oil and fry the diced pork until cooked.
3. Add in the diced vegetables and sugar with a couple more tablespoons of bean-paste oil and cook for about 5-7 minutes until partially cooked.
4. Add in the bean-paste to the pork and vegetables and slightly fry, then add in the 2 cups of water and boil for about 1-2 minutes.
5. In a small bowl mix together the potato starch and 3 tbsps of water.
6. Gradually add into the wok until thick.
7. Turn off the stove.
8. Add in the green onions and sesame oil.
9. Serve with noodles or on a bed of rice.
10. Enjoy! ^^
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