If you have leftover sauce the next day, but ate all the noodles, you can make jjajangbap by eating the sauce on rice. I topped my version with cucumber, but it's also nice to eat with yellow pickled radish.
Jjajangmyun
Serves 4
Ingredients
450g tofu
2 tsp sesame oil
2 tbsp Korean soy sauce or tamari
1/4 tsp black pepper
1 pack udon or sutamyun
2 onions
2 potatoes
1 zucchini
2 carrots
vegetable oil
250 ml chunjang (Korean black bean paste)
500 ml water
2 tbsp cornstarch
1/2 tbsp sugar
1/2 cucumber
Method
1. Dice the tofu, toss with the sesame oil, soy sauce and pepper, and put in the oven at 200 C for 30 minutes, turning once.
2. Cook noodles. Dice the onions and zucchini. Peel and dice the carrots and potatoes. Heat oil over medium heat in a pan and add all the vegetables except the cucumber. Fry for a few minutes.
6. Add some more oil and the chunjang. Fry for 5-10 minutes, stirring frequently. Add the water, bring to a boil, and simmer until the vegetables are done. Add the tofu.
8. Mix the cornstarch with a few tablespoons of cold water. Add it and cook for a few minutes, until thick. Add sugar and turn off heat. Julienne the cucumber.
9. Place the noodles in bowls. Top with sauce and garnish with cucumber. Mix up and eat!
