Jjajangmyun from Maangchi on Vimeo.
I followed the recipe very closely, but I did use a different brand of black bean sauce and a daikon instead of a Korean radish (which I couldn't find). Plus, I added some leftover shitake mushrooms I had. I did find Korean noodles though! However, I decided to use the buckwheat variety.
|Root veg and crispy pork belly!|
|Everything delicious cooking away!|
|Yummy fresh pasta!|
|The past gives me permission to add stuff to the pasta ie radish juice . . .|
|Sauce all done (I may have made it a bit thick . . .)|
|Look at that delicious pasta!|
I cut everything at the start and put it in different bowls. I think cooked the black bean paste at the same time that I stir fried the pork belly. I also made sure it was very well cooked as I like it very crispy. I then added the root veg. Cooked that for 3 minutes and then added the other veg and fired for 3 more minutes. I followed the direction for the rest, but I didn't add the sugar as it was already pretty sweet (the bought paste or extra sweet sweet potatoes I don't know).
|Lunch! Ninja Optional.|
In the end, it turned out good. The veggies are super soft and the pork belly super crisp. It did turn out a bit salty though . . . I think its the black bean paste I bought. I would use a different type next time, but I'm still pretty happy with it. Yum!