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These are the ingredients..
a radish
a cucumber, a zucchini
corn flour that has been dissolved..
black bean paste
Dried Shiitake mushrooms soaked in water
sesame oil
a potato
a onion. You can skip this if you don't like..
Himalayan salt, do u know why I use this salt?
This is because it is healthier than normal salts.
and this one is corn syrup, if you don't have this one, you can replace it with sugar
Let's start with this
don't forget to wash before cutting
we use this cup for measuring
the amount of this radish is 2.5 cups or 500 ml
I need to wash this potato first
Let me show you the potato magic!
We cut the potato and am measuring it now.
because all the ingredients need to be balanced..
this potato also 2,5 cup / 500 ml
I put it in a radish bowl together
Prepare the zucchini in the same way
I measure again guys..
1,5 cup / 300 ml okay
mix them together again
onion
Please measure the onion to be equal to the amount of the zucchini. 1,5 cup / 300 ml
I use sesame oil..
quite a lot..
I use black bean paste 2 table spoons..
This must be fried until dry..
almost dry..
now we start to put mushrooms into the pan..
BOOM
onion..
ADD ALL THE VEGETABLES
Please pour water until all the vegetables are submerged.
Boil it softly
Jajangmyeon (자장면) or jjajangmyeon (짜장면) is a Chinese-style Korean noodle..
dish topped with a thick sauce made of chunjang, meat, and vegetables.
Jajangmyeon dates back to 1905, when it was introduced in Gonghwachun (공화춘; 共和春),
a Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong Province of China.
The restaurant is now the Jajangmyeon Museum.
add the dissolved corn flour.
Although the name jajangmyeon is cognate with the Chinese dish zhájiàngmiàn (炸酱面),
Korean jajangmyeon differs in many ways.
according to Yong Chen, an associate history professor at the University of California,
Argues that although the dish "began as a pork-noodle dish from the land of North China, it was originally from Korea, only in Korea Restaurant.
if you find it in a Chinese restaurant, of course, the taste will be very different
In the mid-50s in South Korea, soon after the Korean War, jajangmyeon was sold at low prices so that anyone could eat it without burden.
The new Korean-style jajangmyeon began to gain explosive popularity among the many merchants visiting the port of Incheon,
which was the center of trade, and the many dock workers working in the fish market, and quickly spread throughout the country.
a half table spoon of salt
Sugar, 5 tea spoons..
that's it..
GREAT..
The noodle that I use for black bean noodle is this.
You can find this at Korean grocery stores.
oh..now the water is boiling
1 for me and the other one for my husband..
I sprinkle sesame seeds over egg yolk..
done..
and this one for my husband
today he wants to eat rice..
that's it..
this is my husband one
Let's check the taste of this food.
look at this..
let's eat..
We have to mix it well first before eating..
husband said in Indonesian: Let's eat Oqta
Oqta: Eat a lot
For those of you who want to know how to make homemade kimchi
you can find the recipe from my previous daily vlog 8 on my youtube channel.
I make my own Kimchi. It's really Delicious guys..
Since I started making it myself, I no longer buy kimchi at the grocery store.
Onion with black bean paste..
It tastes better if you eat with this yellow pickled radish.
Make sure to put the radish on top of noodles.
trust me..you have to mix it
extremely delicious..
oh guys..I just want to give you tips..
the black bean paste must be deep fried until dry..
why have to deep fry first? Because of the taste. It becomes even more delicious..
that's the secret of how to make black bean noodle Deliciously..
As a result of my experience,
the black bean paste deep fried in oil is much more delicious than without deep frying.
more sweetness comes out guys..
oh..I'm really full
That's it for my video today.
Please leave a comment below, if you have a good idea or a topic that you want to be reflected in my next video.
I hope you guys enjoyed my video.
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