Jjajangmyun yummy Korean noodle

This is a known as a popular dish to Koreans.  It is a very delicious savory dish that has bold flavor and is my version of it.  It is missing potatoes, but feel free to add it if you want to.  I didn’t add it because I wanted to keep my amount of fast carbs in check.

Ingredients:

Myun noodles for Jjajangmyum

2 chicken breast

2 zucchini

1 onion

handful of baby carrots

6 tbsp Korean black bean paste

1 tbs sugar

2-3 tbs potato starch powder

Directions:

1. Cut and dice up all vegetables into small dices

2. Cut the of chicken into ½ inch (1cm) cubes.

3. Add  ½ tbs of olive oil to a heated wok. When that’s hot, add the chicken and stir fry it until it looks brown.

4. When the chicken is well cooked and the color turns golden brown, drain all the hot fat and set the chicken aside. Leave it in the wok for later use

5. Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that’s hot, add 6 tbs of black bean paste and stir fry for 1 minute.

6. Remove the extra oil and set the black bean paste aside.

7. Reheat the chicken in your wok over high heat, and add 1 tbs of olive oil.

8. Then add zucchini, carrot and onion and saute them for another 2 minutes.

9. Add 3 cups of water until all the ingredients are submerged, and close the lid and boil it for 15-20 minutes.

10. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.

11. Mix 2-3 tbs potato starch powder (or corn starch) and 2 tbs water and add it into the boiling soup and stir it. then the soup ill turn into a sticky sauce.

12. Add 1 tbs sugar to the sauce and stir it

13. Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package which is usually 3-5 minutes.

14. Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl.

15. Reheat the jjajang sauce and put it on the noodles. Serve and enjoy!

Jjajangmyun yummy Korean noodle

Yield: 2 Servings

Ingredients:

Myun noodles for Jjajangmyum

2 chicken breast

2 zucchini

1 onion

handful of baby carrots

6 tbsp Korean black bean paste

1 tbs sugar

2-3 tbs potato starch powder

Directions:

1. Cut and dice up all vegetables into small dices

2. Cut the of chicken into ½ inch (1cm) cubes.

3. Add  ½ tbs of olive oil to a heated wok. When that’s hot, add the chicken and stir fry it until it looks brown.

4. When the chicken is well cooked and the color turns golden brown, drain all the hot fat and set the chicken aside. Leave it in the wok for later use

5. Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that’s hot, add 6 tbs of black bean paste and stir fry for 1 minute.

6. Remove the extra oil and set the black bean paste aside.

7. Reheat the chicken in your wok over high heat, and add 1 tbs of olive oil.

8. Then add zucchini, carrot and onion and saute them for another 2 minutes.

9. Add 3 cups of water until all the ingredients are submerged, and close the lid and boil it for 15-20 minutes.

10. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.

11. Mix 2-3 tbs potato starch powder (or corn starch) and 2 tbs water and add it into the boiling soup and stir it. then the soup ill turn into a sticky sauce.

12. Add 1 tbs sugar to the sauce and stir it

13. Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package which is usually 3-5 minutes.

14. Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl.

15. Reheat the jjajang sauce and put it on the noodles. Serve and enjoy!