Saturday, March 19, 2011

Jjajangmyun (blackbean noodles)

Jjajangmyeon is a Korean version of Chinese dish.  It's a very common dish served everywhere in Korea.  It's cheap, fast, easy and delicious.

My version is left-over veggies from the fridge and pantry.  This dish has no meat, but traditionally it always has small strips of pork. You can add any type of vegetables.   Potatoes, frozen peas, broccoli and etc.  I personally like it with lots of raw veggies on top.  The crunch adds really nice texture and freshness to the dish.

Noodles– I used Soba noodles 'cause that's all I had.  Any kind is fine–even spaghetti works.
Enough for 2 servings.


1/4 diced red peppers
1/2 julienned red peppers
1 small cucumber julienned
1 small carrot julienned
1/2 small onion diced
1 clove garlic chopped
1 tbsp grated ginger
1 scallion diced
1 tsp of red pepper flakes (optional)


5 Tbsp of Jjajangmyun sauce (click here to find out where to get it)
1 cup of water
1 tbsp of corn starch
1 tbsp of sugar
1 tbsp of canola oil

In a large skillet or frying pan heat oil:
Saute all the vegetables that are diced.  About 7 to 8 minutes till soft. ( Julienned vegetable will be added raw when the dish is done) 
Also add red pepper flakes.  (optional)
combine water and cornstarch together, make sure all the cornstarch is dissolved.
Add Jjajangmyun sauce to vegetables, 
Stir in water/cornstarch mixture and stir.
Bring to simmer and let it simmer for 5 to 7 minutes.
The sauce should be gravy consistency and shiny.

Meanwhile boil noodles until done.
Move to plate or bowl, top it off with generous amount sauce and garnish with lots of raw fresh julienned vegetables and scallion.

Its delicious with kimchi of course!

Wednesday, March 16, 2011

Kimchi Fried Rice!!!!!

The ultimate Korean comfort food.  My mom and my grandma used to make this for me after school.
Every Koreans have their own version.  Some use butter, some add some leftover meat, some even use lunch meat,  (Spam is always good)  additional vegetable and etc.  This is very basic version.  Add to it whatever turns you on.


1 cup of kimchi with some of the juice.  ( I use Kitchen shears to cut kimchi in to small bite size)
11/2 cup of left over rice.
1 fried egg
1 scallion chopped
1 tbsp of canola oil.  (I prefer canola over olive oil.  less flavor.  Most Korean dishes are finished off with drizzle of sesame oil which has a very strong flavor and aroma.
Splash of soy sauce.  (Its like salt, add to taste.)
drizzle of sesame oil.

On a non stick frying pan heat canola oil.
Add kimchi and let it fry till kimchi is toasted looking.
About 5 minutes.
Add rice and stir well and cooked thru.  6 to 8 minutes.
Add splash of soy sauce and drizzle of sesame oil.
Garnish with scallion move to plate or bowl.
Finish off with 1 fried egg on top.

Its great with miso soup on the side.