Sunday, October 15, 2006

Jjajang Myun

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After tons of requests, I'm finally posting a jjajangmyun recipe that I got from a good friend of mine. She prefers homemade because it's less greasy, but I prefer going to a restaurant because jjajangmyun is cheap and I always want jjambbong too. You can also use jjajang sauce over rice too. Delicious! A package of noodles should give you 2 servings.


1 package noodles (I don't like udon noodles... I use the all purpose noodles from Pulmuone below)
4 tb oil
4 tb jjajang or chunjang sauce
1/4 pound pork belly, chopped
1 tb minced garlic
1 onion, chopped
1 potato, chopped
1 hobak (korean zucchini), chopped
2 tb corn starch or potato starch
1/2 cup water
1/4 cucumber, thinly sliced (garnish)


Bring water to boil in a pot. Add noodles and cook according to directions on package (different brands will vary a bit). Drain. Saute garlic in 1 tb oil and add pork. Saute until pork is almost completely cooked through, then add in the rest of the veggies and cook for another 5-7 minutes. Heat oil over medium high heat in another pan. Add jjajang and saute for about 3 minutes. Be careful not to burn it. Add jjajang to the meat & veggies. Add 2tb starch to 1/2 cup water and mix well. Pour starch water into the jjajang sauce and cook a couple more minutes.

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Place the noodles in a big bowl and pour jjajang sauce over. Garnish with some thinly sliced cucumber on top. Serve with onions w/ black bean paste and vinegar on the side, pickled yellow radish [da ggwang (Japanese word) danmooji (Korean word)] and chinese style kimchi. Yum!

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