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LEARN HOW TO MAKE A DELICIOUS JAJANGMYEON RECIPE TODAY!
LAY HO LAY HO! This recipe definitely tastes as bold as it looks. There’s nothing more visually stunning than that unmistakable space black colour. Join me in this episode and learn how to make a Korean style Jajangmyeon recipe today!
3 pieces garlic
small piece ginger
2-3 sticks green onion
1 king oyster mushroom
100g extra firm tofu
60g nappa cabbage
2+1 tbsp chili oil
2-3 tbsp black bean paste (Chunjang)
1 tbsp soy sauce
2 tsp dark soy sauce
250g udon noodles
1 tsp white sesame seeds
1. Finely chop the garlic, onion, ginger, and green onion
2. Dice the zucchini, king oyster mushroom, and extra firm tofu into small cubes. Finely chop the nappa cabbage and thinly slice the cucumber into matchsticks
3. Bring a pot of water to boil for the noodles
4. Heat up a nonstick pan to medium heat. Add 2 tbsp chili oil followed by the garlic, onions, and ginger. Sauté for a few minutes
5. Add the tofu and sauté for another few minutes. Then, create a well in the middle of the pan. Add another tbsp of chili oil followed by the black bean paste. Sauté the paste for 2-3min
6. Add the zucchini and mushrooms. Sauté for a few minutes. Add the nappa cabbage followed by the soy sauce, dark soy sauce
7. Boil the udon noodles for half the time to package instructions (in this case 2mins). Stir the noodles occasionally
8. Transfer a 1/4 cup of cooking water into the pan. Then, strain out the noodles and add to the pan. Stir for a few minutes until the black bean sauce becomes thick and glossy
9. Add the green onions, turn off the heat, and give it a stir. Plate and garnish with sesame seeds and the cucumbers to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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