Jajangmyeon
A. Ingredients (for 4 ppl):
- Korean bean paste
- Ground pork (80-85% lean): 8-10 oz
- Onion: 1 large
- Cabbage or bok choy: 8 oz
- Zucchini: 1-2
- Ginger: 1
- Spring onions: 2
- (Optional) Carrot: 1
- (Optional) Sweet corn: 4 oz (sub for zucchini)
- Rice noodle
- Oyster sauce, soy sauce, rice wine/mirin (optional)
- Salt, pepper, sugar
B. Preparations:
Cut the onion, cabbage/bok choy, zucchini, carrots into small cubes.
Marinate the ground pork with 1bs of rice wine/mirin, grated ginger, salt, and pepper.
In a small pan/sauce pan. add 2-3 tbs of black bean paste with oil, 5g sugar and 1 tbs of oyster sauce. Fry it over medium heat for 3-5 minutes and stir constantly.
Put another pan on medium-high heat and add some oil. When oil is hot, add the pork and a pinch of salt and pepper. Stir fry until the pork is colorful and add 1 tbs of soy sauce half way through.
Add the vegies gradually and stir fry until softened. Season lightly.
Stir in the black bean mixture and add it to the stir fry mixture. Mix well until everything is nicely coated.
Pour in 200ml chicken stock and bring it to boil. Cook for 3-4 minutes.
When chicken stock is reduced, in a small bowl, add 1-2 tbs of corn starch and mix with enough water. Add the mixture to the sauce and lower the heat to medium.
Continue adding chicken stock and corn starch mixture until the sauce is sufficient. Season properly with salt, sugar, and oyster sauce along the way.
Cook the noodle, then strain it well and put into a bowl. Add the sauce (be generous) and enjoy~
