Tuesday, October 27, 2009
Jajangmyeon 자장면 Korean Noodles With Black Bean Sauce
I invited my old friends P and D over for lunch on Saturday. I have been actively avoiding them since their return from Mexico during the height of the swine flu pandemic, so to dispel any suspicion I cooked something with pork of course and hugged them a little longer than I normally would. I think it worked!!! It was a a nice afternoon in the sun, catching up and making fun of everything under the sun. Thanks guys!!
Jajangmyeon is a Korean version of Ja jiang mein 炸醬麵, modified to it's current form by Chinese immigrants around a century ago in the city of Incheon. It tastes nothing like the ja jiang mein that I know but I don't really mind it, perhaps I just love any noodle dish that is covered in thick black sauce!! If you are a big fan of black bean sauce, you will love this!
P.S I will post the original version of Ja jiang mein in a few days time :)
2 carrot, peeled and diced
2 potatoes, peeled and diced
1 onion, diced
500g of pork fillet, dice (marinated with soy, sesame oil, grated ginger and garlic and corn flour)
8tbs of chungjang
1kg of fresh Shanghai noodle
Dice everything and start cooking..
Fry chungjang with 2tbs of oil til fragrant, takes 5 minutes. Leave it aside...
Fry pork til lightly brown and add the rest of the vegetable and continue to fry for 5 minutes...
Add pork and vegetable mixture into the prepared sauce earlier and fry for 5 to 10 minutes. Add water and simmer til vegetable is tender.
Meanwhile prepare noodle according to instructions on the packaging, divide noodle into warm bowls and pour sauce over. Garnish with sliced cucumber, omelet and spring onions.
Mix it and slurp it all up!!!