Saturday, July 12, 2008


Pre-mix Packet of Jajang power (which has added starch)
Mix the jajang powder to water and stir

Add 4tbs oil, fry garlic, ginger and minced meat before stirring in the carrot, cabbage, onion, potato
Pour in the jajang mix to the ingredients and add salt, sugar to taste

Add over the pot or bowl of myun and serve

Saturday, 12th July 2008

JaJangMyun is a Korean dish introduced to Korea from China about 100years ago by the Chinese community residing in Incheon and this dish has since became a common menu in Korean restaurants.

The style and variation varies from each family or restaurant but the basic ingredient is the black soy paste, "black min see" jajang sauce cooked with the ingredients and simply heaped over a bowl of myun, noodles.

You can get a pre-mix jajang powder from any Korean supermart/shop and for the noodle we can use the "mee kia" purchased from the local wetmarket.

4 tbs oil
1 pre-mix pkt jajang powder
Diced potatoes
Diced carrots
Diced onion
Minced pork
Noodle, boiled and drained
2 Tbs of chopped garlic
2 Tbs of chopped ginger
2 tsp of sugar, oil
Garnish and serve with cucumber on top of the jajang sauce which has been heaped over the bowl of noodle.


cactuskit said...

Can you hold a cooking class for us? : )

cactuskit said...

Fren, can't wait to read your makan adventure. Will be going to KL in Nov with my son for father/son bonding. Please prepare a food itinerary for me can?

JENCOOKS said...

Paiseh leh..Looks nice only lah.

KL - sure no problem; Can talk to KL floggers too. Let me know then; Going this Friday to KL anyway.

JENCOOKS previous posts

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