In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.
When Sunday rolled around and I realized I had just a few veggies hanging around the kitchen, I had to think on my feet. Grocery stores are not open on Sunday and I was too cozy and it was too warm in my cave (read: flat) for me to want to venture into the cold anyway. Luckily, I had the basic ingredients to whip up some Jajangmyeon, one of my favorite Korean dishes, so that’s exactly what I did. There are many other recipes that you can find online, but this is my personal taste on the dish. Enjoy!
Either Korean jajang noodles or Chinese noodles
Chinese black bean sauce
1 garlic clove
1 carrot (although I didn’t have any this time)
1potato (although I didn’t have any this time)
1 zucchini (although I didn’t have any this time)
brown rice vinegar
Cucumber (although I didn’t have any thing time)
001: Cook the noodles according the package, drain and set aside
002: Heat a pan with oil. Mince the garlic and add it to the pan. When it’s good and fried, go ahead and add chopped up onion and sauté.
003: Add the remaining chopped up veggies and sauté.
004: Then the veggies are good and done, add 2/3 tablespoons of the black bean paste with a bit more oil and fry the sauce next to the veggies in the same pan. When it’s a bit more fried, combine all.
005: Add a teaspoon of sugar, dash of salt, a few splashes of soy sauce as well as some splashes of rice vinegar and sesame oil and fry everything together.
006: When everything starts to get a bit dry, add water enough to create a thicker sauce. Add a bit of potato starch to help the sauce thicken. One the sauce is good and cooked, pour over the noodles.
006: Add your topping and enjoy!
Photography: Rae Tashman