Jajangmyeon

Jajangmyeon

Tags

Noods
Korean

Cook

Ingredients

  • 6 tbsp Korean black bean paste
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 cup water
  • 5 dried shiitake mushrooms
  • 2 tbsp cornstarch
  • Udon noodles
  • 1 onion, finely chopped
  • Potatoes, peeled and finely diced
  • 6 cloves garlic, minced
  • 1 tsp minced ginger
  • 4 spring onions, thinly sliced
  • Shiitake mushrooms, sliced
  • 1 zucchini, chopped
  • 7 ounces cabbage, chopped

Steps

  1. Soak the dried mushrooms in boiling hot water for 15 to 20 minutes.
  2. When the mushrooms are rehydrated, squeeze out the excess liquid then discard.
  3. Boil water and cook the noodles. When cooked drain, rinse with cold water, and set aside.
  4. In the wok heat the oil then add onions and potato. Cook until onions are translucent.
  5. Add sliced shiitake mushrooms and stir-fry for 1 minute.
  6. Then add the zucchini and cabbage and cook until vegetables are half cooked.
  7. Add black bean paste, rice vinegar and sugar and cook until the sugar has dissolved.
  8. Add the mushroom stock and simmer. Make and mix in the cornstarch slurry. Simmer until thickened.