Ja Jang Mung - Lip Smacking Chinese Dish!
From jenniferslauth 8 years agoIngredients
- 6 oz fresh noodles shopping list
- 1/2 lb ground pork shopping list
- ½ cabbage shopping list
- 1 zucchini shopping list
- 1 potato shopping list
- 1 brown onion shopping list
- ½ cucumber shopping list
- ¼ cup cooked peas shopping list
- 3 tbsp jajang black bean sauce shopping list
- ½ tbsp minced garlic shopping list
- 1 small spoon stevia or any other sugar substitute shopping list
- ¼ cup cooking wine shopping list
- 1 cup water shopping list
- 1 tbsp corn flour shopping list
- cooking oil shopping list
How to make it
- Recipe -
- 1. Prepare beef broth - Add 250g beef, 1 onion, 5 garlic, 3 green onions, ¼ Korean radishes in cold water. Put it on high heat for 30 minutes and strain the soup.
- 2. Chop the vegetables - For preparing the dish, you need chopped ⅓ cabbage, 1 medium potato, and 2 medium onions.
- 3. Slice the pork belly - Cut the pork belly into normal sizes. Make sure you do not cut the fat from the pork belly, as it makes the sauce taste even more delicious.
- 4. Fry the Korean black bean paste - For frying Korean black bean paste, you need 1 cup vegetable oil. Heat it for 5 minutes and drain the oil from it.
- 5. Sauté the pork and the vegetables - In a new pan, put little oil, saute pork belly and finely chopped vegetables. Stir the ingredients for 5 minutes .
- 6. Add fried black bean sauce - Once the vegetables and pork belly are cooked well add the fried black bean sauce.
- 7. Add the beef broth - Gradually pour the beef broth into the pan. This will bring the right salty flavor to your dish.
- 8. Prepare the starch - In the pan, add 4 tbsp of starch. Stir it well, till it thickens. In case the gravy does not get thicken, you should add a little more starch to it.
- 9. Cook the noodles - Put noodles in the boiling water for 10 minutes till al dente. Once cooked well, drain the water and add a little oil to prevent it from sticking.
- 10. Serve - Place the noodle in the bowl and pour some sauce over it. Now, garnish the dish with fine julienne strips.
People Who Like This Dish 3
- twill10 Cape Girardeau, MO
- Ladybug_MrsJ Ottawa, Canada
- clbacon Birmingham, AL
- jenniferslauth Nowhere, Us
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