Wednesday, May 27, 2015

Korean Beef and Noodles Jajang Myon

This is my version of Jajang Myon. I do not add peas. I have a pea phobia.  While I like a nice bowl of buttered peas, I can't stand them mixed in with things.  Go figure.
 Make the sauce by mixing 2 tablespoons of sesame oil with 2 tablespoons of brown sugar and 2 tablespoons of soy sauce.  Add 4 tablespoons of black bean paste (jajang) 2 tablespoons of rice wine and 2 tablespoons of gochujang.

 Dice up a bunch of ginger and garlic.  Do this according to taste but it is Korean food so I use a lot.

 Brown 1 pound of ground beef in a few tablespoons of sesame oil along with the ginger and garlic and 1 diced onion.

 You can add any sort of vegetables you like. I added cabbage because it's what I had on hand.

I mixed in about 1/2 cup of kimchi too.        
 Julienne some carrots and green onions and add them to the pan.

Pour in the sauce and bring it to a slight boil.  Turn the heat to a simmer and cook for several minutes.  You want the veggies to be crisp.
 At this point I remembered that I had some broccoli rabe and wanted to add it.

 I quickly sauteed it in a bit of sesame oil with salt and pepper.

 You could do this with spinach, bok choy or kale.

 Cook 1 pound of spaghetti and toss it with the greens and the meat sauce.

 This is a quick, tasty, healthy meal.