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Jjajangmyeon
Serves 1
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Jjajangmyeon
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Serves 1
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Directions
1
Peel the two onions.
2
Cut the onions into one-inch cubes.
3
Cut the Korean zucchini into thirds.
4
Cut the zucchini pieces in half.
5
Cut the zucchini into cubes about the same size as the onions.
6
Peel off the skin of the four potatoes.
7
Cut the potatoes into cubes slightly smaller than the zucchini and onions.
8
Cut off the ends of the cucumbers.
9
Cut the cucumbers in an angle.
10
Cut the cucumber pieces into thin strips for garnish.
11
Add 6 tablespoons of oil to a pan.
12
Add about 4 tablespoons of black bean paste to the pan.
13
Cook the black bean paste for 1-2 minutes, stirring continuously.
14
Pour the cooked black bean paste into a separate bowl.
15
Add 4 beef patties to the pan and break them up as they cook.
16
Once the meat is cooked, add the zucchini, onions, and potatoes to the pan.
17
Add 2 tablespoons of garlic to the pan.
18
Add the cooked black bean paste back into the pan with the meat and vegetables.
19
Mix all ingredients well.
20
Add 2 cups of water to the mixture.
21
Add 2 tablespoons of oyster sauce.
22
Add 2-4 tablespoons of sugar.
23
Add 1 tablespoon of soybean paste.
24
Add 1 tablespoon of red pepper paste.
25
Mix all ingredients well.
26
Add 4-5 tablespoons of cornstarch slurry (1:1 ratio cornstarch to water) to thicken the sauce.
27
Cook the noodles according to package instructions.
28
Drain the cooked noodles.
29
Serve the noodles in a bowl, topped with the black bean sauce and garnished with cucumber strips.
Ingredients
2 Onions
1 Korean zucchinis
4 Potatoes
3 Cucumbers
6 Tbsp Oil
4 Tbsp Black bean paste
4 Beef patties
2 Tbsp Garlic
2 cups Water
2 Tbsp Oyster Sauce
2 Tbsp Sugar
1 Tbsp Soybean Paste
1 Tbsp Red pepper paste
4 Tbsp Cornstarch + water (1:1 ratio)
Equipment
Knife
Cutting board
Bowl
Vegetable peeler
Big pan
Spoon
Pot
Strainer
Tips
Cooking the black bean paste helps get rid of the bitterness from it
Add more water if needed
Soybean paste is strong, so start off small
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