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Korean Noodle Dish
Traditional Koran noodle dish made with a thick chunjang - The Korean Version of black bean sauce. Added to this are either pork or seafood and diced vegetables. A favorite among locals this dish derives from Chinese cuisine and can be made with either rice or wheat noodles.

Profile Description

Korean Noodle Dish

RECIPE BY

CHEF     Cathlyn Choi

WEBSITE   Click To View
Ingredients

6 oz fresh Asian noodles (you can also use linguini) 1/2 lb pork loin diced or ground pork (or beef if you prefer, ½ Chinese cabbage, 1 zucchini, 1 potato, 1 brown onion, ½ English cucumber, ¼ cup cooked peas, 3 tbsp jajang black bean sauce, ½ tbsp minced garlic, 1 small capful of stevia (or sugar), 1/2 tbsp sugar, ¼ cup cooking wine, 1 cup water, 1tbsp corn flour, cooking oil, one hard boiled egg

Method

Julienne the cucumber in thin strips and set it aside to use as garnish
First, chop up the cabbage and set it aside
Dice up the zucchini, potato and onion
Lastly, dice up the pork loin
Heat up a wok or deep sauce pan and drizzle 1 tbsp of cooking oil.
Add the jajang black bean paste, minced garlic, sugar and fry the sauce for about a minute
Add the chopped up pork and stir fry with the sauce for about 3-4 minutes
Once the pork is cooked, add the potatoes (stir fry) and then the rest of the vegetables
Mix the ingredients well for about 3-4 minutes
Add a cup of water (Add more as needed) and stir gently
Let it simmer in medium low heat for additional 10 minutes
In another pot, boil 8 cups of water for the noodles
When the water comes to a boil, add the noodles for about 1 minute
Rinse and strain in cold water and set it aside
Mix the corn flour with some water and slowly pour over the sauce
Give it a quick, gentle stir and simmer for additional 5 minutes in low heat
In a deep bowl, add some of the cooked noodles and pour the sauce over the noodles
Garnish with julienned cucumber, green peas and egg on top
Serve with a side of pickled daikon radish or kimchi


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