Recipe for Black Bean Noodles Making Black Bean Noodles Making B
When the oil of Lee Yeon-bok Ganjajang, which you enjoy at home, boils, stir-fry it with Chunjang, which is the point of the taste. It is Ganjajang that you make simple at home. You can make more savory and savory Ganjajang if you use Chunjang, which is fried like fried in oil. I will teach you in detail how to make jajangmyeon with thick and deep-fried chunjang, which is delicious even if you mix it on raw noodles or eat it with rice
4 serving
Within 60 minutes
춤추는루나
Ingredients
  • Pork
    300g
  • black bean paste
    200g
  • onion
    2ea
  • Young squash
    1/2ea
  • leek
    1ea
  • Cooking oil
    150ml
  • Black bean powder
  • Oyster sauce
    1T
  • thick soy sauce
    1T
  • Sugar
    1T
  • ginger powder
    little
  • MSG
    little
Cooking Steps
STEP 1/9
Chop the onion and zucchini and chop the green onion. If you have cabbage, please add cabbage
STEP 2/9
You should use enough oil to cover the black soybean paste. Put enough oil in the pan and add black soybean paste when the heat rises. Add paste and stir-fry for 5 minutes over medium low heat to mix oil between chunjang.
STEP 3/9
If you stir-fry black soybean paste, you will get lumps, and if the lumps become soft, you will complete the stir-fry. Pour the oil used in the chunjang-bokkeum method and use it when you to cook.
STEP 4/9
Stir-fry the pork in the pan with the oil used in the roasting method.
STEP 5/9
Add green onion, minced garlic and ginger powder. When the pork is cooked
STEP 6/9
Add zucchini and onion, add chunjang and stir-fry.
STEP 7/9
Oyster sauce 1T, soy sauce 1T, sugar 1T, and God's Sansu Miwon need a little seasoning to taste the taste of being sold.
STEP 8/9
Starch water has a 1:1 ratio of starch to water. Do not pour it all at once, but divide it several times to adjust the concentration.
STEP 9/9
We don't have Chinese noodles, so we prepared udon noodles. Boil udon noodles in boiling water for 2 minutes
I put soy sauce on top of udon noodles and put cucumber garnish, and the combination of udon noodles and jajang sauce is better because I mixed it with a lot of visual soy sauce from the Chinese restaurant. I think the noodles are alive when the noodles are firm. It's not too sweet, it's not greasy, it's not too greasy, and it's good to eat it with a lot of black bean noodles and red pepper powder! The price of jajangmyeon is also burdensome due to rising prices, so try making jajangmyeon with chunjang at home. A family of four can enjoy plenty and plenty.
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