INFO:

Jjajangmyeon is a Chinese style Korean noodle dish which has a thick sauce, creamy texture from potatoes with a subtle crunch thanks to daikon. My family also enjoy it with jasmine rice making it “Jjajangbap.” My kids favorite school lunch option. Ingredients: 1 kg pack fresh Kalguksu (wheat) noodles 2lb Beef cubes 1 tbsp crushed ginger 1 tbsp crushed garlic 1 tbsp sesame oil 1 cup chopped potato 1 cup chopped daikon 1 cup chopped zucchini 1 1u002F2 cup chopped white onion 1 cup chopped cabbage 1u002F4 cup black bean paste 1 tbsp Hoisin sauce 1 tbsp Sugar 2 cups of broth Instructions: Make cubes of beef and add ginger garlic and oil. Set it aside. Then cut the potato, daikon, zucchini, cabbage, white onion in cubes. In 2 tbsp of oil, fry the beef until lightly browned. Then add onions, daikon and minutes later add potatoes. Add broth and cook for 5 minutes. Lastly throw in the zucchini and cabbage. After stir frying for 2 minutes, add hoisin sauce, sugar and broth mix. Now cover and cook for 30 minutes on medium low flame. Once ready to serve, boil the noodles for couple of minutes on high flame. Immediately wash it with cold water and add it to the desired amount of Jjajang. Serve immediately. Garnish it with julienne cucumber. Enjoy!