Recipe of Perfect Jajangmyeon – Black Bean Pasta My Versión

Jajangmyeon – Black Bean Pasta My Versión.

Jajangmyeon - Black Bean Pasta My Versión

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, jajangmyeon – black bean pasta my versión. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can have jajangmyeon – black bean pasta my versión using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Jajangmyeon – Black Bean Pasta My Versión:

  1. Prepare of Spaghetti Noodles.
  2. Take 1 of large potato cut into cubes.
  3. Take 1 can of button mushroom sliced.
  4. Make ready 1 of cucumber.
  5. Take 1/4 of cabbage chopped.
  6. Get 1 tablespoon of augar.
  7. Prepare 1 tsp of black pepper.
  8. Prepare 3 tablespoon of fermented black bean paste.
  9. Get of Vegetable oil.
  10. Take 1 tablespoon of oyster sauce.
  11. Prepare cube of Pork sliced.
  12. Get 1 cup of chicken stock.
  13. Take 1 tablespoon of flour.
  14. Prepare 1 of large onion (white).

Instructions to make Jajangmyeon – Black Bean Pasta My Versión:

  1. Heat the oil in a pan and then add the fermented black bean paste let it simmer for 5 minutes.
  2. Add the pork, onions, potatoes and sauté (I pre-boiled the pork so it’s already soft and cooked).
  3. Add the oyster sauce and pepper and sugar. Then slowly pour in the chicken stock. Let it simmer until potato’s are cooked..
  4. Add the flour to make it starchy. Then add the cabbage.
  5. Prepare the noodles and pour in the black bean sauce. Garnish with sliced cucumber and serve..

So that’s going to wrap it up for this special food jajangmyeon – black bean pasta my versión recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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