"Mrs. Pyke Eats Korea" Jajangmyeon

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 14^th 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 14^th 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

eating these delicious noodles. I wonder how many people could actually hook up on Black Day! The dish is also served to Korean children on special occasions such as birthdays, graduations and exam days. This is Korean – Chinese food at its best. Every Korean – Chinese restaurant serves this amazing dish. Number one takeout and delivery dish in Korea!!

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