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