Jjajangmyun #2

Did I mention that I finally bought the black bean paste for Jjajangmyun? Last weekend in Yongsan, we stopped by Emart and after asking for a help to find it to one of the staffs, I finally got it.

Btw it's called Chunjang, not Jjajang like I always said to the staff in Emart nearby (no wonder they always said they didn't know, sigh..)

Okay, so I was very excited to make my own version of Jjajangmyun. I took the recipe from here, but I made some modifications.

Ingredients

200gr beef
1 medium sized potato
1 eggplant
1/4 onion
1/8 big sized cabbage, or 1/4 small sized cabbage
2T chunjang (black bean paste)
1T oyster sauce
1/2t sugar
1/2T soy sauce
1 1/2 cups water
1T corn starch
3T oil

err.. corn starch and sugar, where are you?

Directions

1. Heat oil in medium heat. Add the chunjang and sugar. It won't soak up much oil, so don't worry. After 3-4 minutes, scoop up the paste and drain the oil, set aside. Keep 1 tablespoons of oil in the pan.
2. Diced the beef, eggplant, potato, cabbage, onion in 1/2 inch pieces. Heat the remaining oil, add the beef and stir until the surface is brown. Add the onion, cabbage, eggplant, potato until withered.
3. Add the chunjang, soy sauce, and oyster sauce, mix well. Pour the water and let it boil first, and then simmer for 3-4 minutes until the vegetables are soft enough to chew.
4. Mix corn starch with 4 tablespoons of water. Pour onto the pan and mix. The sauce will thickened as it begins to boil. If it's too thick or too thin for your taste, adjust with more water or more corn starch mixture.
5. Serve with noodles or rice. Equally delicious!