Jajangmyeon (Korean Black Bean Noodles)

Name: Jajangmyeon (Korean Black Bean Noodles)
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: Korean noodles 2 pack; Pork 100 g; Potatoes 1 piece; Black bean paste 3 tablespoon; Tapioca starch 1 tablespoon; Onions 1 piece; Carrots 1 piece; Korean rice wine 2 tablespoon; Minced ginger 1 tablespoon; Cucumber 1 piece; Quail eggs 6 piece

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Korean black bean noodles have an unmistakable, deliciously different flavour – a wonderful dinner for your special someone.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

30 minutes

Servings

Level

Medium

Ingredients

Korean noodles 2 pack

Pork 100 g

Potatoes 1 piece

Black bean paste 3 tablespoon

Tapioca starch 1 tablespoon

Onions 1 piece

Carrots 1 piece

Korean rice wine 2 tablespoon

Minced ginger 1 tablespoon

Cucumber 1 piece

Quail eggs 6 piece

Implementation Steps

- Wash and dice the carrots, potatoes, onion and pork.
- Marinate the pork with pepper, salt, minced ginger and 1 tablespoon of Korean rice wine for 10 minutes.
- Cut the cucumber into thin strips.

- Mix the tapioca starch into a bowl of water.
- Bring a pot of water to the boil and cook the noodles. When they're cooked, lift them out; boil quail eggs in the same water, then lift them out and peel.

- Heat oil in a pan and stir-fry the pork until cooked, then add the carrots, potatoes and onion and stir-fry together.

- Add the starch mixture and black bean paste to the pan and stir-fry.
- Season with seasoning powder and 1 tablespoon of rice wine. When the pan boils, cook for 5 more minutes, then turn off the heat.

- Put the noodles on a plate and pour the black bean sauce over them.
- Add some cucumber strips alongside and top with quail eggs.
This dish is really delicious.

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