I hope Honolulu Aunty gets a chance to read this post! I know you mentioned liking these noodles so I wanted to show how easy it is to make at home! Recipe credits goes to Maangchi completely! Enjoy the pictures, I tend to put step by step pictures.
Looks good ah? Restaurant style!
Black Bean Paste, no substitutions!
Gotta get the noodles made for jjajang, it makes a difference.
Korean Radish (Daikon), Onion, Zucchini and Pork Belly.
Chop the pork up – I think I used about 4 slices for this recipe.
Korean Radish (daikon)
Zucchini
Onions
Fry up the bacon until they are crispy, then drain most of the oil away. I learned that I don’t care for the hard bits of pork in my jajangmyun so if I make this again, I’ll leave the pork out. That would make this dish vegetarian!
Then you start adding veggies to cook, you should add the vegetables according to how long it takes to cook down. I added the Korean radish first. Stir-fried for about 2 minutes and then added…
Zucchini! Another 2 minutes…
Onions! And yes, there is no garlic in this dish. Shocking right? But if you have had these noodles, you’ll know that the flavor is very mild.
Black Bean Paste!
Add water and let it simmer on medium heat.
After about 10 minutes, make the potato starch slurry and add it to the sauce. Simmer it a few minutes more to cook out the starch, look at how shiny the sauce gets! Once it’s about done, add sesame oil.
Noodles ready to be drenched in the sauce…
No matter what root vegetables you add, it’ll all look black…lol.
Delicious! Ahhh…so good. I hope you get to try it!
Credit: Maangchi’s Jjajangmyun Recipe