In Korean dramas, we often see Koreans eating fried noodles with big mouthfuls, which looks very appetizing. Korean Jajangmyeon originated from Chinese Jajangmyeon. After being introduced to Korea, it changed according to Korean tastes and became a unique Korean Jajangmyeon.
The Korean spring sauce used in Korean fried noodles is made from black beans. It looks dark and has a special taste, but it is not salty in fact. The taste is relatively soft and the sauce is rich in flavor. Korea People do have a way of making sauce.
Mr. Zhang and I have different tastes. He doesn’t like many of the foods I like, but we both like Korean food. He eats a lot every time we make it. When eating this noodles with soybean paste, Mr. Zhang’s mouth was stained black, which was so cute!
The medium-thin noodles imported from South Korea are used to make Korean fried noodles. They have a chewy texture and a more noodle flavor. I originally thought that Korean fried noodles would not be anything special, but because of the different ingredients, the final taste was surprising.
1. Cut the pork belly into small cubes, dice the onion and carrot and set aside;
2. Pour an appropriate amount of oil into the pot. When the oil is hot, add the pork belly, onion and carrot and stir-fry. Stir-fry the oil, add cooking wine to cook until fragrant, and add a little minced garlic to taste;
3. Dilute the spring sauce with a little water and pour it into the pot, stir-fry for ten minutes and add a few pieces of rock sugar to taste;
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4. Cut the cucumber and purple radish into shreds, fry the eggs into thin slices, add the cooked noodles and fried sauce and mix well.
Preparation tips:
1. You can also add diced potatoes when frying the fried sauce. I think adding some diced mushrooms is also good, but I don’t have any at home;
2. You can also add bean sprouts and other vegetables when mixing the fried sauce;
3. You can also stir-fry diced cucumbers into the sauce and mix the sauce directly without adding the vegetable code.
Is life convenient?