Wednesday, April 25, 2018

Jjajangmyeon 자장면 (Korean Blackbean Noodles)


Korean food again!? hahaha actually I just want to update some of my old pictures in my old blog posts. ^.^ Anyway my kids love this slurpy noodle dish if not I won't be cooking it that often too.


Recipe source : maangchi.com
Ingredient
  • 400gm minced pork, marinated with 1/2 tsp salt & 1 tsp cornflour
  • 200gm daikon, cut into cubes
  • 150gm zucchini, cut into cubes
  • 150gm potato, peeled and cut into cubes
  • 1 large onion, diced
  • 3 tbsp oil
  • 100gm Korean black bean paste
  • 500ml water water
  • 2 tbsp tapioca powder mixed with 1/4 cup water & 1 tsp sugar
  • 1 teaspoon of sesame oil
  • shredded cucumber for garnishing
  • 300gm soba 

Method

  1. Heat 1 tbsp oil in a deep pan. Add radish and stir fry for 1 minute.
  2. Add potato, onion, and zucchini and keep stirring for about 3 minutes.
  3. Add in minced pork and fry till colour change.
  4. Clear a space in the center of the pan by pushing the ingredients to the edges. Add 2 tbsp of oil to the center of the pan, then add black bean paste and stir it for 1 minute. Then mix everything in the wok and keep stirring.
  5. Add  in water and bring to boil. Lower heat and simmer with the lid closed for about 20 minutes until radish and potato are tender. 
  6. Stir in the starch water gradually and cook till sauce thickens. Remove from heat and stir in sesame oil. 
  7. Cook soba accordingly to package and serve with meat sauce.










                Monday, April 23, 2018

                Korean Japchae (Korean Glass Noodle)



                Ingredient
                • 250gm Korean sweet potato noodles
                • 3 eggs, lightly beaten
                • 250gm onion, thinly sliced
                • 120gm carrots, julienned
                • 250gm spinach, cut into sections
                • 150gm pork, thinly sliced
                • 100gm fresh shiitake mushroom, sliced
                • 5 cloves garlic, minced
                • 1 tbsp sesame oil
                • Korean light soy sauce toast
                • toasted white sesame seeds for garnishing

                Method
                1. Marinate pork slices with 1 tsp sesame oil, 1 tsp light soy sauce, dash of pepper. Set aside while preparing the rest of the ingredients.
                2. Bring a pot of water to boil. Add in dried sweet potato noodle and cook for 8mins. Drain away hot water and plunge noodles in cold water (this will makes the noodles more springy). Set aside.
                3. Heat a little olive oil in pan and fry beaten eggs into omelette. Set aside to cool and slice into think strips. Using the same pan, add 1 tbsp oil. Saute onions with a pinch of salt till softened. Dish up and set aside.
                4. With the same pan, heat some oil and fry carrot for 2 mins. Remove and set aside.  Next fry the pork slices till thoroughly cook through. Set aside. 
                5. Fry shiitake mushroom, add in a tbsp of water and 1 tsp soy sauce. Fry till liquid  reduce. Remove from pan. Lastly saute spinach till soften for about 1 minute. 
                6. Add 1 tbsp oil in pan. Add garlic and fry till fragrant. Add in noodles and drizzle in 1 tbsp sesame oil and light soy sauce. Toss well till heated through. Transfer noodle into a large mixing bowl.
                7. Combine shredded omelette, onion, carrots, pork slices, mushroom and spinach with the noodle. Mix well. Drizzle in more light soy sauce to taste. 

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