Making jajang rice. From jajangmyeon to Chinese jajangmyeon, it'
On Wednesdays, school lunch always served fried rice, jajangmyeon, jajang rice, curry, and high rice It's a recipe that the Jongwon Baek told me on the channel that introduced the sauce, and it was so good I think it'll be good to make it over the weekend^^ 1 cup = paper cup, 1T = rice spoon 1 tablespoon
6 serving
Within 30 minutes
상콤달콤
Ingredients
  • black bean paste
    1pack
  • Cooking oil
    1.5cup
  • Cooking oil
    1/2cup
  • leek
    1cup
  • Cabbage
    1/4pack
  • onion
    1ea
  • Pork
    1cup
  • Sugar
    1/3cup
  • thick soy sauce
    1/5cup
  • fried chunjang
    1T
  • black bean paste
    1T
  • Water
    3T
  • potato starch
    3T
Video
Cooking Steps
STEP 1/8
Cut green onions, onions, cabbage, and meat into pieces
I used front leg meat with skin, but it's better if you use curry meat without skin
STEP 2/8
Stir-fry 1+1/2 cups of cooking oil and 1 bag of black soybean paste in a pan
Stir and stir-fry until oil seeps into the black bean paste
When the black bean paste is all fried, separate the oil
STEP 3/8
In a wok, stir-fry 1/2 cup of oil and green onion
Stir-fry until the water evaporates and the green onion turns yellowish and smells like green onion
STEP 4/8
Add 1/3 cup sugar and prepared meat and stir-fry until surface of meat is white
STEP 5/8
Add 1/5 cup thick soy sauce and cabbage and stir-fry
Stir-fry cabbage and onions until they are dead and tender
Stir-fry until water comes out of the cabbage. This step takes longer than the previous step
STEP 6/8
Add 1T of stir-fried black soybean paste and stir-fry until well blended
If you add 1T too big, it's salty
If you're going to eat it with black bean noodles, add less than 1T
STEP 7/8
It goes well with you. If it's fried enough to be seasoned, then it's done
STEP 8/8
If you want to eat regular Chinese jajangmyeon
Add 1 tablespoon of black bean paste to the jajangmyeon and add water to make it taste good
Make starch water by mixing 3T of starch and water in 1:1 ratio
Add 1T of starch water, stir, and boil it to the desired concentration, and the Chinese jajangmyeon is complete. ^^ The magic of doubling the amount~^^
Make it delicious^^
It's good to make stir-fried chunjang with jajang sauce, tteokbokki, jajangmyeon, and rice^^
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