Jajangmyeon
Korean cuisine · Yeung Man Cooking · ♥ 6.9K likes · 173.8K views · 10 min video
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Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g udon noodles
- 1 tsp sesame seeds
- 3 pieces garlic
- ½ whole onion
- 1 piece ginger
- 2–3 sticks green onion
- ¼ whole zucchini
- 1 whole king oyster mushroom
- 100 g extra firm tofu
- 60 g Napa cabbage
Finely chop the garlic, onion, ginger and green onion; dice the zucchini, king oyster mushroom and tofu; finely chop the Napa cabbage.
- ¼ whole cucumber
Slice the cucumber into thin matchsticks and set aside.
Korean black bean paste
Bring a pot of water to a boil for the noodles. Heat a non-stick pan over medium heat.
- 1 tbsp chili oil
Add 1 tbsp chili oil, then the onion, garlic and ginger; saute a few minutes. Add the tofu and saute another couple of minutes.
Make a well in the middle, add 1 tbsp chili oil and the black bean paste, and cook out the paste 2 to 3 minutes.
Cooking out the black bean paste
- 1 tbsp chili oil (second addition)
- 2 tbsp Korean black bean paste
Add the zucchini and mushrooms and saute a few minutes; add the Napa cabbage, soy sauce and dark soy sauce.
Boil the udon for half the package time, here 2 minutes, stirring so they do not stick.
- 1 tbsp soy sauce
- 2 tsp dark soy sauce
- ¼ cup noodle cooking water
Add a quarter cup of the noodle cooking water to the sauce.
Strain the noodles into the sauce and saute a couple more minutes until the sauce is thick and glossy. Add the green onions, turn off the heat and stir.