Easiest Way to Prepare Homemade Jajangmyeon - Black Bean Pasta My Versión
Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Quick Jajangmyeon - Black Bean Pasta My Versión. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Jajangmyeon - Black Bean Pasta My Versión, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jajangmyeon - Black Bean Pasta My Versión delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can cook Jajangmyeon - Black Bean Pasta My Versión using 14 ingredients and 5 steps. Here is how you can achieve that.
Black Bean Paste Pasta. I’ve Puréed the caramelised black beans and fermented for 3 days to make the paste.
Ingredients and spices that need to be Get to make Jajangmyeon - Black Bean Pasta My Versión:
- Spaghetti Noodles
- 1 large potato cut into cubes
- 1 can button mushroom sliced
- 1 cucumber
- 1/4 cabbage chopped
- 1 tablespoon augar
- 1 tsp black pepper
- 3 tablespoon fermented black bean paste
- Vegetable oil
- 1 tablespoon oyster sauce
- cube Pork sliced
- 1 cup chicken stock
- 1 tablespoon flour
- 1 large onion (white)
Steps to make Jajangmyeon - Black Bean Pasta My Versión
- Heat the oil in a pan and then add the fermented black bean paste let it simmer for 5 minutes
- Add the pork, onions, potatoes and sauté (I pre-boiled the pork so it’s already soft and cooked)
- Add the oyster sauce and pepper and sugar. Then slowly pour in the chicken stock. Let it simmer until potato’s are cooked.
- Add the flour to make it starchy. Then add the cabbage
- Prepare the noodles and pour in the black bean sauce. Garnish with sliced cucumber and serve.
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