Jajangmyeon

                          Jajangmyeon

I am following Chris Cho on every social media outlet possible. I love his recipes. I am sharing this here for myself and my daughter, so it's easier to find. Feel free to google Chris Cho and his recipes. He mostly is posting videos so you have to make your own notes.

This is what you need:

for 2 persons

- 1 coarse diced Onion

- 1/2  of coarse diced skin on Zucchini (optional if you have none)

- 150 gr. of  finely cut Pork Belly or Pork Butt

- 3 TBSP of Sesame oil for the Pan

- 1 TBSP Sesame Oil in the end

- 1/2 TBSP of Garlic paste

- 1/2 TBSP of Ginger past

- 2 1/2 TBSP of Black Bean Paste

- 1 1/2 TBSP of Soy Sauce

- 1 1/2 TBSP Oyster Sauce

- 1/2 TBSP white Sugar

- 1 cup of Water

- 1 TBSP Potato Starch in a 2 TBSP water for a slurry

- 1 pack Udon Noodles or Jjajang Noodles 

This is how you do it:

Pan fry the Meat first until brown. Then add the Garlic and Ginger. Stir. Now add the Onion and the Black bean paste. Combine everything very well. The Bean paste is thick and needs the oil to release. Add the Oyster Sauce, Soy, Sugar and the Zucchini and stir well. You don't want to cook the Onion all the way so its a bit crunchy. Pour in the water and mix. Make your slurry and stir it in well again. You want to constantly move the ingredients around. Optional is a tiny bit of MSG. Finish it up with Sesame Oil. 

Cook the Noodles as packaging says. I used Udon noodles and made them in the Microwave. Pour over the Jajangmyeon and enjoy. 

Guten Appetit

Chicken thighs Korean style

                              Chicken thighs Korean style

I played around a bit. Remember my pickling Master liquid???? Yes, I added some Corn starch to it and pan fried some vegetables (coarse cut onions, Broccoli and Bell Peppers) and added the mixture slowly to it to thicken it up. Enough to cover it, as little that it doesn't swim in it.

I changed up the Master liquid a bit for the Chicken thighs. I will give you the recipe now.

This is what you need:

- 1/2 cup soy sauce

- 3 TBSP packed brown sugar

- 3 TBSP Rice Syrup (or Honey)

- 2 TBSP Garlic

- 1 TSP Ginger

- around 3 TBSP white Vinegar

- 3 TBSP Sesame Oil

- Green Onions for Garnish 

This is how you do it:

Heat up the Oven to 375 degrees.

Combine all the ingredients. Flavor should be "even"  and "round" like the Master pickling liquid. Adjust vinegar or sugar as needed.

Place the chicken thighs skin down in an oven safe dish. Pour the mixture evenly over it. Bake it in the oven for 45 min uncovered. Turn it skin up for an additional 15 min. I used the Broil for the last 5 min to get the skin a bit crispy. Watch it though so you don't burn it. 

I made sticky rice with it, the vegetables and my Kimchi, pickled Daikon Radish and Lotus Root. 

Enjoy

Guten Appetit