Beef jajangmyeon, jajang rice, jajangmyeon
It's jajangmyeon as simple as curry. You can eat it with noodles or jajang rice.
2 serving
Within 30 minutes
김쭈
Ingredients
  • black bean paste
    200g
  • Cooking oil
    2T
  • potato starch
    2T
  • Steamed beef
    200g
  • Potato
    1ea
  • onion
    1ea
  • Young squash
    1/3ea
  • Carrot
    1/4ea
  • Udon noodles
    1ea
  • egg
    2ea
  • crushed garlic
    0.5T
  • Seasoned salt
    1little
  • ground pepper
    little
Cooking Steps
STEP 1/12
Stir-fry beef, 1T of cooking oil, 0.5T of garlic, a little pepper, and a pinch of salt in a pan.
STEP 2/12
Meanwhile, cut potatoes, pumpkins, onions, and carrots into small pieces.
STEP 3/12
When the beef is cooked, add the potatoes, pumpkins, onions, and carrots together and stir-fry until the onions are clear.
STEP 4/12
Let stand the stir-fried ingredients for a while.
STEP 5/12
Put 1T of cooking oil in a pan and stir-fry the chunjang for 3 minutes over medium low heat.
STEP 6/12
Add vegetables other than beef to the stir-fried chunjang and stir-fry for another 2 minutes.
STEP 7/12
Add 1 cup of water and boil it until the potatoes are fully cooked.
STEP 8/12
In the meantime, fold 2T of starch powder in a half-paper cup of water.
STEP 9/12
Add starch water to the jajang water. When it's sticky, boil it for 2 more minutes.
STEP 10/12
I added a pinch of salt to the egg and baked two half-cooked eggs.
STEP 11/12
Boil the udon noodles and add jajangmyeon and eggs, and then jajangmyeon is done.
STEP 12/12
Add jajangmyeon and egg to the rice and you're done with jajang rice.
If you're careful not to burn the black bean paste, the jajangmyeon is almost done. Stir-fry over medium heat for 3-4 minutes. If you add a teaspoon of sugar at the end, the taste becomes soft and sweet like Chinese jajangmyeon.
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