![]() Once the pork has browned, crank up the heat and add the onions. Add the garlic, ginger, pork and a good pinch of salt, and stir-fry for about 3 minutes to brown the pork while energetically moving the pan to stop the alliums from burning. Stir in the sliced spring onion whites and cook for 1–2 minutes over a medium heat until they sizzle and smell fragrant. Wipe down the pan and heat the reserved oil. Once done, separate the fried paste and oil – you should have about 21/2 tablespoons of oil. You will notice the deeply funky and salty smell of the paste. ![]() Stir constantly and fry off the paste for about 3 minutes until bubbles surface on top. Place the vegetable oil and chunjang in a cold wok or sauté pan over a low heat to slowly warm them up together. MAY WE SUGGEST: The best cookbooks to gift or be gifted See all the best recipes from the House & Garden archive. In its raw state, besides its obvious salty notes, chunjang tastes slightly bitter and sour, so it is always advisable to fry off the paste in oil before cooking to neutralize it which, in turn, brings out a more rounded flavour.Įxtract from The Rice Table by Su Scott (£27, Quadrille) Photography by Toby Scott ![]() ![]() Sweet vegetables are essential for it to do its magic to balance the richness of the pork and salty chunjang – a Korean style of black bean paste made from fermented soybeans, which can be found in Asian grocers or online. The flavours linger on, spreading wide across lips tinted with black-stained grease, and the taste buds on the tongue pull you back to have another slurp it is completely moreish. Its glossy onyx-black sauce is decisively sweet, laced with the savoury funk of salty fermented black bean sauce. Every town and every apartment block have their own specialist restaurants which can deliver the bowl of comfort that reveals slippery noodles lying low beneath the grease-licked ragù-like sauce. Jjajangmyeon is a popular Korean Chinese dish which has firmly established itself as one of the most convenient delivery meals of all time in Korea. ![]()
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