Our favourite jjajangmyeon that we have modified to our own liking as we have seldom like the commercial starchy ones outside. And using our one pot method!
You need non alkaline noodles, though the korean ones can only be found at korean supermarkets. We settled for a Taiwan ban mian (wheat noodles) instead. Cook according to packet instructions in your trusty pot, strain and set aside.
To make the all important sauce, add 2 tsp oil to your trusty pot. Add about 150g or pork belly cut into square chunks like seen in the video. Fry them until they turn brown and slightly crusty.
Add one potato that has been diced finely so it can cook faster. Add one chopped onion, stir and mix well.
Add 2 tsp of black bean sauce and mix well. Again, the authentic black bean sauce can be found at korean supermarkets but we settled for a @leekumkeesg one which works as well.
Once the ingredients are nicely coated with the black bean paste, add 2 tbsp of dark soya followed by 200ml water to make the sauce. Add 2 small rock sugar and let it simmer for a few minutes.
Make a slurry starch solution with 2 tbsp potato starch and 5 tbsp water. Add the slurry spoon by spoon to thicken up the sauce and give it a good shine. Once it reaches the thickness of a jjajiangmyeon sauce, stop adding the slurry.
Add the ban mian and mix well with the black bean sauce until the noodles are fully coated.
To finish, add a handful of thinly sliced cucumbers and mix well. As an option, you can add a tsp of sesame oil.
To serve, pour the noodles onto a plate and garnish with more fresh sliced cucumbers. That’s it, so easy and very delicious.
For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.
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