How to make jajangmyeon like a restaurant at home
There's no good jjajangmyeon place near where I live I make it myself and eat it! You can make it as delicious as a specialty store at home. My place is famous for black bean noodles!
3 serving
Within 20 minutes
안찌롱의레시피
Ingredients
  • Potato
    1/2ea
  • onion
    1/2ea
  • Young squash
    1/4ea
  • Carrot
    1/5ea
  • pea
    little
  • Pork
    200g
  • fried chunjang
    5~6spoon
  • Oyster sauce
    1spoon
  • Chicken stock
    1spoon
  • Soy sauce
    1spoon
  • Sugar
    wanted
  • potato starch
    4~5spoon
Cooking Steps
STEP 1/13
Ingredients for Black Bean Noodles (3-4 servings)
Half potato, half onion, 1/4 zucchini,
carrot 1/5 a little peas, a handful of shrimp meat,
200g of pork (relieved) roasted chunjang,
Oyster sauce, chicken stock, soy sauce, starch
STEP 2/13
I fried 6 tablespoons of black soybean paste.
These days, fried chunjang comes out separately
I can make it easier!
Usually, 2 tablespoons of black soybean paste is for one person.
I used the lion chunjang
STEP 3/13
Let's leave the fried chunjang aside.
I stir-fry the ingredients as they are
I'm going to use it.
STEP 4/13
At the mart, you can buy medium screen or noodle soup
You can use it.
If you go to a grocery store, you can find frozen Chinese noodles
You can use it to your liking.
STEP 5/13
Choonjang fried oil and potatoes
Stir-fry the meat first.
If you stir-fry onions, they'll get mushy! Add the onions later, please.
STEP 6/13
I'll season it with salt and pepper. Season with chicken stock and oyster sauce. The liquid type of stock is more comfortable.
In particular, liquid is useful because it burns the edge of the wok with seasoning or soy sauce, rather than directly burning vegetables or meat when making the fire taste weak at home
STEP 7/13
When cooking Chinese food, it's hard to make it taste like fire at home, but after eating Kaoliangju, you just store the leftovers, add vegetables, meat, and chunjang, stir-fry enough, and when the pan is heated, pour it on the edge and light it.
It's good to add soy sauce little by little to the edges and add scent while burning.
STEP 8/13
If you add onions, pour the Kaoliang liquor, light it, and wok it, it becomes the style of ganjajang that smells like fire. If you light it up with Kaoliang liquor, it's almost 50cm high?
Don't be surprised and turn it off if you turn it around in moderately. I repeated it about twice.
But if your wife or mom sees you from behind, you might get slapped on the back, so you have to be careful.- M! - Yes!!
STEP 9/13
If you put in all the black bean paste from the beginning, it will be salty, so please add it while tasting it.
I like it, but I poured water to freeze it and adjusted the concentration with starch water.
I put in 1.2 liters of water.
STEP 10/13
Boil the noodles well, drain them, pour the jajangmyeon, cut the cucumber and put it on top!
STEP 11/13
I boiled the noodles once and soaked them in cold water. That way, it becomes more firm.
STEP 12/13
It's glossy. The meat is also big according to Jestal
STEP 13/13
Sometimes, when I think of it, it's frozen
You can defrost it and eat it with jajang rice.
It's perfect to eat with your family on the weekend
If you search how to make jajangmyeon When you make jajangmyeon at home, it's on the internet I followed the recipe, but it didn't taste like that. The reason is! The gin x chunjang sold at the mart has a slightly dry taste even if you stir-fry it The salty taste is strong, so even if I stir-fry it, it doesn't taste like jajangmyeon. These days, fried chunjang is sold at the mart, so you can easily cook it like a specialty store. Black Bean Noodles that are good to eat with your family on the weekend! I like the style of black bean noodles. I'll make enough You can freeze it and defrost it and eat it later
Cooking review
5.00
score
  • 297*****
    score
    I ate it really deliciously with my brother. Taeng-cu
    2022-07-15 18:06
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