English business 2
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Jajangmyun
(Chajangmyun, Jjajang myun) is one of the most popular noodle dishes in Korea.
It is the Korean adaptation of a Chinese black bean noodle dish with the same
name, and you can find it in every Chinese restaurant in Korea. It's delicious
and satisfying but inexpensive to buy or make, so it's a favorite home-cooked
or takeout meal among almost all Koreans.
How to cook jajangmyun (black bean
noodles)
Ingredients:
- 4 tablespoons chunjang, but it might also say jajang on the package
- 2 until 3 tablespoons cooking oil
- 10 ounces lean pork, cubed
- 2 medium onions, peeled and cubed
- 1 large potato, peeled and cubed
- 4 tablespoons water mixed with 3 tablespoons cornstarch
- 2 teaspoons sugar
- 8 ounces Korean noodles
- 2 hard-boiled eggs, halved
- 1 medium cucumber, peeled and cut into thin strips
How to cook jajangmyun:
1. Heat cooking oil in a wok over high heat; add black bean paste. Stir fry for about 2-3 minutes, or until the bean paste starts to harden.
2. Lower the heat; add pork, onion and potato. Stir fry for about 3-4 minutes, until the pork is just cooked and the vegetables are tender.
3. Dissolve sugar in cornstarch mixture. Pour into wok, making sure to combine well with the meat.
4. Allow to simmer for 1-2 minutes, over gentle heat. Once you see the black bean sauce thickens, remove everything from the wok and set aside.
5. Place about 4 cups of water in a saucepan, and bring to a rapid boil. To cook the noodles, add and blanch noodles according to package instructions. This should take about 5 minutes, or until the noodles are soft.
6. Remove from heat, drain and quickly rinse under cold water to stop the cooking process.
7. Divide the noodles equally between 4 serving bowls, and then spoon black bean sauce over the top of noodles.
8. Garnish with cucumber strips and an egg halve. Serve Korean jajangmyun noodles hot.
- 4 tablespoons chunjang, but it might also say jajang on the package
- 2 until 3 tablespoons cooking oil
- 10 ounces lean pork, cubed
- 2 medium onions, peeled and cubed
- 1 large potato, peeled and cubed
- 4 tablespoons water mixed with 3 tablespoons cornstarch
- 2 teaspoons sugar
- 8 ounces Korean noodles
- 2 hard-boiled eggs, halved
- 1 medium cucumber, peeled and cut into thin strips
How to cook jajangmyun:
1. Heat cooking oil in a wok over high heat; add black bean paste. Stir fry for about 2-3 minutes, or until the bean paste starts to harden.
2. Lower the heat; add pork, onion and potato. Stir fry for about 3-4 minutes, until the pork is just cooked and the vegetables are tender.
3. Dissolve sugar in cornstarch mixture. Pour into wok, making sure to combine well with the meat.
4. Allow to simmer for 1-2 minutes, over gentle heat. Once you see the black bean sauce thickens, remove everything from the wok and set aside.
5. Place about 4 cups of water in a saucepan, and bring to a rapid boil. To cook the noodles, add and blanch noodles according to package instructions. This should take about 5 minutes, or until the noodles are soft.
6. Remove from heat, drain and quickly rinse under cold water to stop the cooking process.
7. Divide the noodles equally between 4 serving bowls, and then spoon black bean sauce over the top of noodles.
8. Garnish with cucumber strips and an egg halve. Serve Korean jajangmyun noodles hot.
Source : http://sg.answers.yahoo.com/question/index?qid=20110621014805AA1IoLM
