Squid Black Bean Noodles: Pork Black Bean Noodles for a Duel
On the day I bought jajang powder, I forgot to buy pork I made jajang sauce with squid legs in the freezer Squid jajangmyeon, which has a different charm than jajang sauce with pork I might like squid jajangmyeon more
4 serving
Within 30 minutes
재미마미
Ingredients
  • Black bean powder
    100g
  • Squid legs
    2ea
  • a small soybean paste
    1TS
  • Cheongju
    1TS
  • Cabbage
    1/4piece
  • onion
    1ea
  • Young squash
    1ea
  • oyster mushroom
    1handful
  • crushed garlic
    1TS
  • Cooking oil
    1~2TS
Cooking Steps
STEP 1/10
After defrosting the squid legs, cut them into small pieces
Cut the cabbage into big pieces, soak it in water for about 10 minutes, and rinse it several times
Cut other ingredients into appropriate sizes
STEP 2/10
Add cooking oil and stir-fry garlic and onions first
STEP 3/10
When onions become transparent, except for cabbage
Add other vegetables and stir-fry
STEP 4/10
Add cabbage and mix well with other ingredients
Cover and cook over low heat
STEP 5/10
Put rice wine in miso sauce and mix it well
Add squid and mix
STEP 6/10
Open the lid and push the vegetables aside
Add the miso and stir-fry the squid
STEP 7/10
When the squid is cooked roughly, with other vegetables
Mix it well
STEP 8/10
Put the lid back on and put all the ingredients on low heat
Cook thoroughly
STEP 9/10
If all the ingredients are cooked and there's a certain amount of moisture
Mix jajang powder and ingredients well
STEP 10/10
If you put the lid on and boil it
Squid jajang sauce is done
If the sauce is too dry If you add tomatoes when you heat it up again The sauce gets moist And the taste will be upgraded
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