A recipe that uses jajangmyeon as pasta
As a bonus of cooking recipe using jjajangmyeon as pasta, I applied it as jjajangmyeon because my taste in love with pasta has not changed. If it's noodles, it's jajangmyeon, and if it's rice, it's jajangbap, but it's a pasta dish.
2 serving
Within 30 minutes
Elysia
Ingredients
  • Pork
    200g
  • Cocktail shrimp
    8ea
  • an octopus
    1ea
  • Pasta
    200g
  • instant rice
    little
  • black bean paste
    3TS
  • Vietnamese pepper
  • Sesame leaf
  • Sugar
    1TS
  • Oyster sauce
    1TS
  • crushed garlic
    2TS
  • potato starch
  • olive oil
Cooking Steps
STEP 1/10
First, stir-fry green onions and onions with olive oil.
STEP 2/10
If you add pork and minced garlic and stir-fry it, it smells like jajangmyeon, right?
STEP 3/10
Stir-fry sugar and oyster sauce so that they can be cut into the meat well.
STEP 4/10
Seafood can be cooked slightly, but after the pork is fully cooked, add octopus and shrimp and cook until the shrimp turns red.
STEP 5/10
This reminds me of makgeolli with the wonderful stir-fried seafood. If you put the well-fried meat aside, you can also serve alcohol as an applied dish.
STEP 6/10
I'm going to stir-fry the vegetables
STEP 7/10
If I add black bean paste, I'll make jajang sauce, right?
STEP 8/10
First, mix all the stir-fried seafood and meat and stir-fry them, and I expected the Chinese dish to taste like fire as if it was burning over a strong fire. You don't need water with juice from vegetables and seafood. It's not hard to make sauce, is it?
STEP 9/10
If you cook pasta with aldante like spaghetti, it becomes spaghetti, so you have to boil jajangmyeon more than twice as much. If you add noodles, jajangmyeon
STEP 10/10
If you add rice, it's easy to make jajangmyeon and jajang rice, right?
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