As seen in the May 2019 edition of the Chosun Taekwondo Academy newsletter
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Jajangmyeon
Korean Black bean Noodles
While I was looking through
all my Facebook posts on April 14th of this year I came upon a post
from one of my favorite blogs, Korean Bapsang. She posted about a very strange
holidayin Korea called Black Day. Black Day is every April 14th and
onthat day lonely singles dress in black clothing and eat Jajangmyeon with
their friends. They commiserate with each other about not finding a mate over a
steaming bowl of Jajangmyeon! At first I thought how sad, but I bet it would be
lots of fun getting together with your friends, drinking Soju and
It is made with chewy
Jajangmyeon noodles that are combined with fried black bean paste, pork and
assorted vegetables. Please consider driving down to Woo Rhee in Northvale New
Jersey and enjoy a giant bowl of Jajangmyeon at their food court. To die for!!
We also love this dish when we stop at the service areas along the highways in
Korea. The best Korean fast food ever! Right Cirillos!
Jajangmyeon
1# Jajangmyeon noodles, freh
or frozen (you can substitute udon noodles or linguini)
4 Tbs. vegetable oil
6 ounces of pork belly cut in
large dice
4 ounces pork shoulder cut in
large dice
1 cup cubed zucchini
1 ½ cup of chopped onion
1 inch piece of ginger minced
3 cloves minced garlic
1 carrot diced
1 large Yukon Gold potato cut
in one inch chunks
½ cup Black bean paste
(Chunjang)
2 ½ cups water
3 Tbs. cornstarch
1 tbs. sugar
1 tsp sesame oil
Sliced scallion for garnish
¼ cup Picked Daikon (Danmuji)
cut into fun shapes with a cookie cutter for garnish
1.
Heat a large
skillet or wok over high heat. Add 1 tablespoon vegetable oil and fry the pork
belly and pork shoulder till crispy. Pour off some of the accumulated fat.
2.
Add the carrot,
potato and the zucchini and stir fry about 4-5 minutes.
3.
Make a spot in
the middle of the pan and add 3 tblespoons of vegetable oil and add the black
bean paste. Fry the paste for a minute and then combine everything together.
Add Two cups of water , mix well, cover cook 10 minutes.
4.
Mix the
cornstarch into ½ cup water along with the sugar.
5.
Check to see if
the potatoes are tender, you may have to cook a little longer. Lower the heat
and gently add the cornstarch mixture, stirring constantly till mixture
thickens. Stir in sesame oil and remove from the heat.
6.
Cook the noodles
till just tender and rinse under cold water.
7.
Divide the
noodles among your serving bowls and pour on the sauce. Garnish with scallions
and pickled Daikon. Serve immediately.
Here are some new sites I have been
following…they are so wonderful.
Mykoreaeats
Korean Bapsang
Korean food with Kimchimari
Haeng bog meongneum
Pamela Pyke
