Korean Food! A jajangmyun tutorial!
I was not a super adventurous eater growing up (I am now!) so, as a child, there were only a few Korean foods I would eat. Jajangmyun is one I would and could eat as often as I was allowed. It's tasty, filling, not spicy and oh so comforting!
Fast forward many years after I have moved out on my own and didn't have my Korean mom to cook good Korean food for me any more. Sure, there are noodle places around where I could probably get a good jajangmyun but with kids who are even less adventurous eaters than I was as a child, there was no way I was taking my family there to eat. So it dawned on me. Why not try my hand at making it at home? I did and, you know what? It was delicious! So for you out there who'd love to try this dish of awesomeness, here is my picture tutorial for making jajangmyun.
1/2 pound pork, any kind, diced.
1 cup of any of these veggies, small dice(use all or just a few, up to you): Korean radish, Korean (white) sweet potato, white potato, carrot, zucchini
2 cups of flavorful (aka not Vidalia) onion, small dice
1 cup of Korean-style black bean paste (called "chunjang")
1 tbsp. white sugar
2-3 tbsp. potato starch
olive or vegetable oil
1 package of thick wheat noodles, jajang myun style
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