| food | Food type | Main Ingredients | Take time | Serve |
|
Korea |
Rice and flour |
Vegetable | 45 Min | 1 place |
ingredient
- 100 grams of Chunjang black soybean sauce
- 30 ml Aero Soybean Oil
- 30 grams fresh garlic, peeled, chopped
- 50 grams of chopped onion
- 50 grams of shredded carrots
- 50 grams potatoes
- 50 grams zucchini
- 15 ml Aero sesame oil
- 350 ml Aero plain water (1)
- 5 grams Aero corn starch
- 10 ml Aero water (2)
- 30 grams of pure white sugar, 1 kg.
- 15 grams soy sauce
- 1 block frozen Aero Ramen noodles
- 400 grams Aero frozen chicken thigh meat
- 50 grams Aero corn flour for frying chicken
- 1000 ml palm oil for frying
- 15 ml Aero Soybean Oil
- 50 grams of pure white sugar, 1 kg.
- 15 ml. Safepack artificial vinegar
- 10 ml Aero water (1)
- 75 grams of 3-color bell peppers
- 50 grams of onion
- 100 ml Aero plain water (2)
- 1 serving Jajangmyeong
- 1 serving Tangsuyuk
Preparation
How to make Jajangmyeon
- Heat a pan, add oil, onion, potatoes and carrots, stir-fry.
- When the vegetables start to cook, add the zucchini and continue to stir-fry.
- Add sauce, Chunjang, black soybean paste sauce, sesame oil, stir-fry and add water (1). Boil until vegetables are cooked.
- Season with soy sauce and Korean chili powder.
- Prepare cornstarch mixed with water (2) and add in and continue to stir-fry until thick.
- Prepare ramen noodles, boil them and add them to the sauce. Mix well and arrange on a plate.
How to make tangsuyuk
- Marinate chicken thighs with oyster sauce, then coat with corn flour (1) and fry.
- Fry 2 times: the first time at 190 degrees for 7 minutes to cook the chicken, and the second time at 190 degrees for 2 minutes to make it crispy.
- Heat a pan, add oil, stir-fry onion, 3-color bell pepper.
- Add water (2) and season with sugar, vinegar and soy sauce. Stir-fry until well blended.
- Mix cornstarch and water (1) and pour into the sauce and continue to simmer until thickened.
- Add the fried chicken and mix with the sauce. Arrange on a plate.
