Finally, he couldn't resist the noise of my "royal white mouse" and made his favorite Korean noodle at home. The Li Mansion in the title is actually a branch of Han Shan Li in South Korea in our Korean ethnic group. It is a descendant of the two classes ~ It was added at his request ~~ The taste of Korean fried sauce is not too different from the fried sauce noodles made in Beijing. The color is darker, thinner, salty, and slightly more sweet ~ Overall, it is very noodles! Hehe ~ This sauce is for about 4 people. The two of them just finished a meal at noon, and there is still half of the sauce left. Let's eat it tomorrow when we are hungry ~ Here's a little introduction:
South Korea's fried sauce () is also called spring sauce. It is brewed with black beans, so it looks black. When eating fried noodles, you must be accompanied by pickled radish, which is greasy and crisp and refreshing. Unfortunately, you don't have it at home, so I'll just make do with spicy cabbage to comfort the "Li Mansion White Mouse"~
Korean noodles with bean paste
Recipe Recommendations
Steps for Korean noodles with bean paste
1
Processing ingredients: diced pork belly, washed potatoes, carrots, onions, peppers, mushrooms, peeled/peeled, and diced. The mushrooms were added later and were not photographed.
2
Korean fried sauce looks like this after opening the packaging ~ The color is darker than yellow sauce.
3
Handle the ingredients well.
4
Heat the pan and pour in appropriate amount of cooking oil.
5
Add half of the diced onions to the pan to burst out with a fragrance (I am afraid of the onion smell, so I usually fry it for a little longer and fry the onions until they are a little transparent).
6
Add diced pork belly and stir fry until done.
7
After frying the pork belly, add all the diced vegetables and stir fry for a while.
8
Add a small bowl of water to the pan and stir fry until the diced vegetables are cooked.
9
It's almost ripe now and it's steaming hot (the mushrooms I forgot to add before are replenished at this time. According to someone, they are shredded into small pieces with their hands).
10
Squeeze the spring sauce from before into the pan, add a small spoon of Daxiu beef flour (the taste will be more fragrant and the overall taste will be more authentic after adding it), stir fry evenly, and after medium to low heat for about 10 minutes. You don't have to cook it like Beijing-style fried noodles. Thick. Turn off the heat and prepare to cook. (I'm busy cooking noodles now and forgot to take photos...== sorry~）。
11
Finished sauce ~(After we finished eating the noodles, we remembered that we had forgotten to pat the sauce. Now that we pat the sauce again, the surface will become a little dry. The actual effect is better than this).
12
Don't forget the noodles made with Zhajiang noodles ~ The noodles are cooked by hand and then put in cold water to make them more chewy ~(The white mouse treats me like a man and drops 1 pound of noodles! The two of them talked too much when they ate, and all the things they didn't eat were stuffed into his stomach, haha!).
13
Well, there is also a good partner for Zhajiang Noodles-cucumber! Wash and shred the cucumber and prepare to mix into the dough.
14
Put the noodles into a bowl, add appropriate amount of Korean fried sauce (this sauce is not very salty, you can put more), and add some shredded cucumber ~ ha! It looks good!
15
Well, this is mixed! Hehe ~(The white mouse insisted that I add: When mixing, hold a chopstick in each hand and mix it with both hands, which is more authentic... Um... Instead, I can't explain it…).
16
Because there were no pickled radishes to go with, I just ate some spicy cabbage, which was not bad. Anyway, it was enough to relieve boredom. So, start! Eat with open stomach like Encan in Coffee Prince No. 1 Store ~.
17
Let's have another Tutu of Korean fried sauce.
18
To add up the picture-the best companion of Zhajiang Noodles-radish kimchi ^^I also have the recipe for radish kimchi here!Korean noodles with bean paste Make Tips
1. The pork belly is more fragrant, but be careful to choose a place with more lean meat to avoid getting tired of eating too much fat. 2. Step 8: Don't add too little water to avoid it being too thick after boiling, but don't miss the diced vegetables. 3. You can add more mushrooms, because I only put two of them in a hurry.