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How to Make Jajangmyeon Noodles

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DIY Korean dishes are a fresh alternative to Chinese take-out – especially when making staples like jajangmyeon.

If you're looking for a dish to serve at your next shindig, consider trying jajangmyeon, a classic Korean noodle dish made with black bean paste, pork and vegetables.

Begin by cutting about a half-pound of your favorite cut of pork (you can also use beef or tofu, if that's your thing) into 1-inch cubes, then sauté the meat in a hot wok until it's crispy. Drain the fat from the pan and set it aside until you're ready to add your veggies.

Then, give your black bean paste some extra flavor by heating 7 tablespoons of it in a skillet with some oil, cooking the sauce for about a minute.

Now, go back to your wok and toss in one cup each of cubed radish, potato and zucchini and two cups of cubed onion. Sauté the meat and veggies for a couple of minutes, then pour water over the ingredients until they're just barely submerged. Bring the pot to a boil and let it roll covered for 15 to 20 minutes.

If you open your wok and find a little foam on top, don't panic! Just skim it off. Then add your cooked black bean paste, 2 tablespoons of potato starch and 2 tablespoons of water and stir it all together.

Next, just boil your noodles – an Asian wheat variety is preferable – according to the directions on the package. Drain and top with your saucy mixture. You can add a finishing touch with a few drops of sesame oil.

If you want to make a Korean buffet at your party, consider trying out these recipes for Grilled Korean Steak or Korean Barbecued Beef as well.

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