Jajang Myon

By MelanieAnn

Ingredients

• 1 bunch fresh Jajang noodles or use Spaghetti noodles
• 1/2 lb lean ground beef or steak meat, diced
• 1 tablespoon oil
• 1/2 yellow onion, diced
• 1 small potato, peeled and diced
• 1/2 zucchini, sliced in half moons
• 1 green onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 1/2 cup frozen peas
• 2 heaping tablespoons Jajang paste (black paste)
• 1/2 cup water
• 2 tablespoons rice wine
• 1 tablespoon sugar (or more)
• Cucumber, peeled and cut in matchsticks

Preparation

Step 1

Prepare noodles by following package instructions. Cook beef in pan until fully cooked. Set aside.

Heat oil in large pan, add the onions, diced potatoes, and zucchini and stir until translucent. Add the green onion, garlic, ground ginger, and frozen peas.

Add the cooked beef to the pan. Add the jajang paste and stir well. Add the water, rice wine, and sugar. Stir well. Reduce heat to simmer and cook until the sauce thickens. If the sauce does not thicken, combine 1 teaspoon cornstarch and 1 tablespoon water in small bowl, and add it to the sauce, stirring well.

In shallow bowls, divide noodles equally. Pour the prepared sauce on top of the noodles. Top them with cucumbers and serve warm.