#Mokran Jjajang and Jjambbong #Meeting Jjajang and Jjambbong #Ma
These days, I'm connected to a famous chef It looks like a lot of products are coming out. The representative ones are Chef Lee Yeon-bok's Mulan Jjamppong and Mulan Jjajang. Of course, we have Membosha. Chef Jin Saengyong, one of the four kings of Chinese food There's also seafood nurungji soup. There's also beef soup in Yusanseul. I want to taste it at least once. Let's stop hurrying. I'm going to eat Lee Yeonbok's Mulan Jjamppong and Jjajang It's unfamiliar and familiar It's stir-fried jjamppong jjajang. Should I say stir-fried jjamjamyeon.Haha It is said that Hong Yun-hwa put jjamppong soup and ingredients in jajangmyeon and ate them because they rotted. Also, in the famous Naraegung Palace in Gochang, there is a jjamjjamyeon that comes with stir-fried jajangmyeon and stir-fried jjamppong. I mix it and eat it. There are other places where you mix it like this, but I can't remember the name of the place. It's a style of mixing stir-fried jjamppong with jjajangmyeon. So, after mixing the mokran jjamppong and jajangmyeon, The starch is a little watery because of the jjamppong soup, but I didn't add starch water If you put in the uncooked frozen Chinese noodles and stir-fry them together Starch comes out of the noodles and becomes thick stir-fried jjamjjamyeon. It's super simple. Haha Would you like to taste this fresh artificial flower? ^^
2 serving
Within 15 minutes
강철새잎
Ingredients
Cooking Steps
STEP 1/4
Mix the slightly defrosted jjamppong soup and jajang sauce in the refrigerator and boil them together.
STEP 2/4
When it boils up, add the defrosted noodles right away without boiling them separately. In fact, the frozen noodles are already cooked, so it's perfect to put them in right away and stir-fry them. If it's completely raw, it's good to boil it a little bit. If you don't have much starch in the noodles at that time, you can make thick stir-fried jjamjjamyeon by adding a little boiled water, that is, noodles.
STEP 3/4
It became stir-fried jjamjamyun in a really thick state. It's not jajangmyeon or fried jjamppong. <UNT_PHL> It's sweet and spicy. It's sweet and soft to call it fried jjamppong. To call it tray jjajang, it is a spicy and spicy stir-fried jjajangmyeon that stimulates your appetite.
STEP 4/4
At first glance, it just looks like tray jajangmyeon. But if you slurp one chopstick, it's not tray jajangmyeon, but it's spicy... The aftertaste is murky and comes up!! If you only eat jajangmyeon, you will find pickled radish with a sweet taste, but this one is spicy, salty, and sweet, so you can inhale it gently. It's a very simple and simple meal, Lee Yeon-bok's Mokran Jjamppong and Stir-fried Jjamppong noodles made with jjajang
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