Jjajangmyeon
Serves 1
Directions
- 1Peel the two onions.
- 2Cut the onions into one-inch cubes.
- 3Cut the Korean zucchini into thirds.
- 4Cut the zucchini pieces in half.
- 5Cut the zucchini into cubes about the same size as the onions.
- 6Peel off the skin of the four potatoes.
- 7Cut the potatoes into cubes slightly smaller than the zucchini and onions.
- 8Cut off the ends of the cucumbers.
- 9Cut the cucumbers in an angle.
- 10Cut the cucumber pieces into thin strips for garnish.
- 11Add 6 tablespoons of oil to a pan.
- 12Add about 4 tablespoons of black bean paste to the pan.
- 13Cook the black bean paste for 1-2 minutes, stirring continuously.
- 14Pour the cooked black bean paste into a separate bowl.
- 15Add 4 beef patties to the pan and break them up as they cook.
- 16Once the meat is cooked, add the zucchini, onions, and potatoes to the pan.
- 17Add 2 tablespoons of garlic to the pan.
- 18Add the cooked black bean paste back into the pan with the meat and vegetables.
- 19Mix all ingredients well.
- 20Add 2 cups of water to the mixture.
- 21Add 2 tablespoons of oyster sauce.
- 22Add 2-4 tablespoons of sugar.
- 23Add 1 tablespoon of soybean paste.
- 24Add 1 tablespoon of red pepper paste.
- 25Mix all ingredients well.
- 26Add 4-5 tablespoons of cornstarch slurry (1:1 ratio cornstarch to water) to thicken the sauce.
- 27Cook the noodles according to package instructions.
- 28Drain the cooked noodles.
- 29Serve 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
KnifeCutting boardBowlVegetable peelerBig panSpoonPotStrainer
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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