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koreanutama· 2 servings

≈623 kkal · P 36.9g · L 32.1g · KH 40.8g (per recipe, TKPI estimate)

Mie Jajang

Jajangmyeon

Mie Jajang
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 200g Wheat noodles (Jajangmyeon)
  • 1 tbsp Vegetable oil
  • 1/2 Onion, chopped
  • 1 Carrot, julienned
  • 1 Potato, julienned
  • 1/2 Green bell pepper, chopped
  • 2 tbsp Korean Soybean paste (Chunjang)
  • 1 tbsp Sugar
  • 1/2 tsp Garlic powder
  • 1/4 cup Water
  • 1 tsp Sesame oil
  • 1 tsp Cornstarch mixed with 1 tbsp water

Instructions

  1. 1Boil water in a large pot, cook noodles until al dente, drain and rinse with cold water.
  2. 2Heat vegetable oil in a wok over medium heat, sauté chopped onion until translucent.
  3. 3Add julienned potato and carrot, stir-fry for 2-3 minutes.
  4. 4Add Korean soybean paste (Chunjang) and sugar, stir constantly to prevent burning for 1 minute.
  5. 5Pour in water, cover and simmer until potatoes and carrots are tender.
  6. 6Uncover, add chopped green bell pepper and sesame oil, cook for 1 more minute.
  7. 7Dissolve cornstarch in a small amount of water and pour into the sauce to thicken.
  8. 8Toss the cooked noodles into the sauce until evenly coated.

Source: llm-generated