How do you make Korean style jajangmyeon, please, thank you

Is it easier to make Korean jajangmyeon than domestic jajanjan? How to make Korean jajanjangmyeon? This is supposed to be the most authentic Korean fried noodles, and it tastes exactly the same as that eaten in Korea, the black is especially fragrant, and it is mixed with spicy cabbage or bellflower, which is not very delicious, don't regret it!

Ingredients: Korean spring dew, noodles, pork, carrots, onions, potatoes, zucchini, cucumbers, starch. Method:

Dice the pork, carrots, onions, potatoes, and courgette, shred the cucumber, and mix a bowl of water starch for later use.

<> put the oil into the pot, add the spring dew when the oil is hot, fry for about 5 minutes, the spring dew is cooked, and take it out. Heat the oil in a pan and add the diced meat. Once the pork is browned, add all the diced vegetables and sauté until medium cooked.

Then add the spring dew and stir-fry well. Pour in a bowl of water, two tablespoons of sugar, a little chicken broth and a tablespoon of soy sauce and simmer. Cook for about 5 minutes, pour in starch water and cook for about 1 minute.

Cook some noodles, top with fried sauce and shredded cucumbers, mix well, and enjoy! Heat a pan in oil, add the minced garlic and diced meat and sauté until browned, then add the mixture, diced potatoes and green onions. Heat a wok over medium heat and continue stirring.

Don't cook them too soft, or they won't get tough. Once you're done, mix them with my sauce. While sautéing the sauce, bring the water to a boil, stir-fry the sauce, the water is boiling, add the noodles, then bring to a boil, add a spoonful of water, continue to boil, repeat this three times, you can scoop up the noodles and drain the water, you can cook some vegetables.

Scoop out two spoonfuls of the fried sauce and toss with a little more oil, which is a great time!

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The Korean jajangmyeon method is much simpler than the domestic jajangmyeon; Cut the potatoes into cubes, cut the carrots and onions into cubes, cut the pork belly into cubes and put oil in the pot, stir-fry the pork belly and then add the chopped vegetables, stir-fry the cubes, and finally add the spring sauce, and stir the noodles after cooking.

The Korean jajangmyeon recipe is very simple, first boil the water, then put the noodles in it, drain it with water after cooking, then add the Korean jajangmyeon, and finally mix the jajang sauce with the noodles.

I think it's relatively simple, you can choose to add some sesame cumin and some peanuts to it. The noodles should be boiled in cold water before cooking.

It is really simpler, the sauce can be purchased as a finished product, and the noodles are directly boiled and blanched in cold water, and stirred well.

Ingredients: 200g spring sauce, 1 4, onion 1 2, carrot, potato, zucchini, noodles;

Steps: 1. Cut all the vegetables into small dices Lu Qing Zheng for later use;

2. Heat the oil in the pot, fry the spring sauce, fry for about half a minute, and set aside;

3. Continue to fry the onion with the oil of the fried sauce, fry other vegetables after the fragrance, pour in the fried spring sauce after frying soft, stir-fry evenly, add a bowl of water, 20g white sugar, two spoons of oyster sauce, and simmer for about 3 minutes;

4. When the time is up, thicken with a small half bowl of water starch and cook until thick, then turn off the heat;

5. Start another pot, add water, boil the noodles after the water is boiled, put the noodles in cold water after they are cooked early, put them on a plate, and cover the boiled sauce;

Precautions: 1. Vegetables can be put according to your liking, but potatoes, onions and cabbage are recommended;

2. It is also recommended to fry the spring sauce first, and you can fry some of the bitterness and astringency;

Korea's jajangmyeon recipe;

Ingredients: cucumbers, seasonal vegetables, carrots, onions

Turnips, bean sprouts, etc.

Seasoning: real fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc.

Meat fried sauce: first cut the best meat into cubes (chicken), then use salt, cooking wine, and starch (in order to ensure the tenderness of the meat, so it must be minimal).

When the oil is hot, put some minced ginger first, then put the diced meat in it, and push it with a frying spoon.

Pour a small amount of soy sauce to enhance the color, and immediately pour in the Korean real fried sauce. Turn down the heat until the sauce is thick.

Sweetened and ground beef.

After that, you have to stir constantly in one direction with a sauté pan until the color of the sauce turns jujube red, exudes a fragrance, and begins to have oil precipitation.

The whole process generally takes 10-15 minutes. Put the sauce on top when it's almost cooked.

Green vegetables are sufficient.

If you are good enough, the meat in the sauce is tender and the sauce is fragrant.

Otherwise, the meat may be old and the sauce will be bitter!