Table of Contents
Good afternoon everyone,
I hope that you all are doing super well! I am still sick, so once again this week I am behind, of course. I am so sorry, but I am attempting to bring this blog up and do the cooking show while catering and doing social media. It is exhausting especially when you feel like your head is going to absolutely explode.
In order to make all of this profitable, I still need to keep going even if I don’t want to or I feel like nothing will come from it.
I got to believe in myself and my food!
Anyway, today we are creating jajangmyeon which is the ultimate Korean comfort meal. Created by Chinese immigrants, it was quickly adopted by the Korean people. In the Korean War, it was a go-to meal because it was cheap to make and easy to source the ingredients. We LOVED it here.
A few tips; these noodles cook fast, if you want the noodles to be warm, wait until you’re almost finished with the rest of the recipe. It doesn’t take too long for it to all come together, the biggest problem you’ll have is chopping the vegetables.
If you have a mandoline or anything that can make your chopping experience easier, I say use it! If not, you’ll be fine!
Jajangmyeon- The Ultimate Korean Comfort Food
Equipment Required
Chef’s Knife
Measuring Spoon/Cups
Frying pan
Medium stock pan
Spoon or chopsticks
Sieve for draining noodles
Small mixing bowl and fork to mix
Ingredients Required
12 oz wheat noodles
4 cups of water
2-3 potatoes; diced
1 cup Korean radish; diced
1 zucchini; diced
1 yellow onion; diced
¼ cup chunjang (fermented black soybean paste)
2 tbs sesame oil
2 tbs butter (or olive oil)
2 tbs corn starch (Or potato starch) made into a slurry and set aside
Pork belly; chopped (optional)
Recipe
Put your water to boil over a medium high heat
In a frying pan, over a medium heat, put your butter and let it melt
Add your yellow onion and sweat them for 1 minute
(If you are adding meat, now is the time to start rendering the fat down)
Add the potatoes for about 2-3 minutes or until they start to soften
Add your radish for another 2-3 minutes or until softened
Add in your zucchini for 1 minute
Add your chunjang and cook for 5 minutes
After you add your chunjang add your noodles and cook to the directions of the packaging
Add ½ a cup of noodle water to your black bean mixture and let it simmer
Drain your noodles and stir in your slurry and sesame oil
Serve over the noodles with kimchi or cucumber!
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We are off by a day when it comes to posts, but we will try to get all 4 posts in this week to make sure that you guys have something to make this week! If you need help with meal prep or meal planning click the button below to fill out a form! We can discuss your needs!
You can also click if you are looking for catering or a private chef! I will gladly come and help you out!
-Momnoms
Thank you guys for supporting yet another amazing Korean recipe. I implore you to learn the history of Korean food because it is fascinating and will help you to appreciate the food even more! Korea is a culture where food is community and love; they give gifts of food for holidays and this is honestly so special in my mind!