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Chinese Style Noodle (Jajang-myun)
By : Julias CookMethod
- On a skillet, stir jajang and 4 Tbs of oil over medium high heat for about 3 minutes. (don't burn it!)
- Chop pork meat, and cut cabbage and onion into 1/3 inch cubes.
- Boil udon noodle for about 4-5 minutes and drain water.
- On a skillet, stir fry garlic and ginger with oil. Stir in chopped pork meat and keep cooking.
- When pork is cooked, stir in onion and cabbage.
- When everything is cooked, stir in cooked jajang, 1/2 cup of water, and sugar. Keep cooking until water boils vigorously.
- Pour in starch water and feel the mixture becoming thick and heavy.
- In a big bowl, place Udon noodle, and pour jajang mixture over and serve with cucumber on top.
Ingredients:
Udon noodle (get it in any Asian store) about 18 oz of 4 servings
4 Tbs of Jajang*
4 oz of chopped pork meat
2 onions
4 oz of cabbage
1/4 of cucumber
2 Tbs of chopped garlic
2 Tbs of chopped ginger
2 tsp of sugar, oil.
For Starch water: 2 Tbs of starch, 2 Tbs of water
*Ja-jang is black paste, and usually sold in a small jar at a Korean market. You can't miss it. Sometimes it is called Chun-jang. Some paste is already roasted, so with that paste, you can skip direction 1. below.
Udon noodle (get it in any Asian store) about 18 oz of 4 servings
4 Tbs of Jajang*
4 oz of chopped pork meat
2 onions
4 oz of cabbage
1/4 of cucumber
2 Tbs of chopped garlic
2 Tbs of chopped ginger
2 tsp of sugar, oil.
For Starch water: 2 Tbs of starch, 2 Tbs of water
*Ja-jang is black paste, and usually sold in a small jar at a Korean market. You can't miss it. Sometimes it is called Chun-jang. Some paste is already roasted, so with that paste, you can skip direction 1. below.
