Korean noodles with bean paste
Whenever you see scenes of madly eating Zhajangnoodles in Korean dramas, do you also salivate? I am used to eating China's Zhajiang Noodles, and it's good to change my taste occasionally. If you are a fan of Korean dramas, you will know very well that you must add pickled radish to eat fried noodles to relieve the oil and remove the greasy, crisp and refreshing to satisfy your appetite.
Recipe Recommendations
- pork belly appropriate amount
- cabbage appropriate amount
- carrots appropriate amount
- red pepper appropriate amount
- ramen appropriate amount
- soy sauce appropriate amount
- chili powder appropriate amount
Steps for Korean noodles with bean paste
1
Wash the cabbage, shred it, and then change the knife to cut into small pieces.
2
Cut the pork belly into dices for later use.
3
Wash and peel the carrots, wash and remove the stalks of the red peppers, and dice them; chop the onions and ginger into pieces.
4
Add 1/3 tablespoon of chili powder and 2 tablespoons of soy sauce to half a bag of sweet noodle paste, mix well and set aside.
5
Put a little oil in the pan on heat, add chopped green onions and ginger and saute until fragrant.
6
Add diced carrots and diced pork belly and stir-fry over low heat.
7
Stir fry until the diced fat is slightly yellow and oily.
8
Pour in the sweet flour paste and stir constantly in one direction.
9
Medium to medium heat for 8-10 minutes.
10
Pour in the cabbage and diced colorful peppers and continue to stir fry.
11
Let the sauce fully wrap it on the vegetables and stir-fry until the surface of the sauce is shiny.
12
Apply proper amount of oil to a pan, add an egg maker, beat the eggs on low heat, and fry the eggs until set.
13
Slice the sweet radish into thin slices.
14
Boil the water in the pot to a boil, add ramen, stir, cook until it is raw, remove and serve in a bowl.
15
Add fried soy sauce to the noodle bowl and add the fried soft eggs.