The other day I had to make jjajangmyeon.
Gah, why so cool, Woo Bin-sshi. You had me at jjajangmyeon
I referred to the recipe from Maangchi and adapted it to suit the tastebuds of the kids. I bought the blackbean paste from the Cold Storage at Compass Point and a pack of buckwheat noodles conveniently placed next to the blackbean paste on the shelves.
Instead of pork belly, I used 假腰肉 (literally translated: fake waist meat), a part of the pig which the kids like to eat, and which is also cheaper than the loin fillet. Or sometimes just strips of shabu shabu pork. And instead of the zucchini, daikon and potatoes, I used carrots and some bunashimeji mushrooms, and of course lots of onions.
When they are all diced, here goes:
1. Stir fry pork with vegetable oil (I use Knife’s Shallot Oil) until golden brown, remove pork from pan and pour away excess oil
2. Stir fry vegetables beginning with hardest to the softest: so carrots, onions, mushrooms
3. Clear a space in the centre of the wok by pushing ingredients to the edges
4. Add 2 tablespoons of vegetable oil in the centre of the wok and then the blackbean paste (I added whole pack the first time, and 3/4 the second when I made jjajangbap). Stir with wooden spoon for 1 minute. Mix everything in the wok and keep stirring.
5. Add 2 cups of water and 2 tablespoon of brown sugar (I found the paste really salty!) and simmer for 10 min
6. Open the lid, stir for a well mixed thick consistency and add a little sesame oil (I totally skipped the starch)
7. Serve with noodles or rice
My kids don’t like cucumbers, so I topped my dish with sesame seeds instead.
Gah, why so cute Nat Kao-sshi, you make me want to cook this everyday just to admire the moustache.
Read also For the Love of Korean Food (I): Simple Homecooked here