Seoul, Korea – No1
150g black bean paste (chungjang),
200g pork sirloin
2 potatoes
1 onion
½ carrot
½ zucchini
4 button mushrooms
3 cups water
crushed garlic cloves
ginger powder
small portion fine-chopped green onions
pork seasoning – 2 Tbsp starch, 4 Tbsp water, small portion cooking oil
No2 _ Peel and dice potatoes, carrot, onion, and button mushrooms.
Cut zucchini in half vertically and remove seeds before dicing.
No3 _ Knead crushed garlic, ginger powder, and chopped green onions into Pork
No4 _ Add 1/2cup water, 3 Tbsp refined rice wine(jungjong), 1 Tbsp sugar, ground pepper to black bean paste(chunjang)
No5 _ Oil the pan and preheat. Lightly stir-fry diced potato, carrot, and zucchini.
Avoid overcooking, as the diced vegetables will keep their shape
No6 _ Stir-fry the seasoned pork
No7 _ Add the pre-cooked vegetables and the mushrooms and stir-fry some more ~
No8 _ Add seasoned lack bean paste and continue stirring
No9 _ Add 3 cups of water and boil until vegetables and pork are completely done.
If you pour in less than 3 cups of water, you get ganjajang sauce!
No10 _ Slowly add starch solution, checking thickness of sauce.
Serve and enjoy homemade Jajang! ~!!
Source: JTN News (Original article in Korean)
Translated by Abe Jung / Korea.com
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