Ingredients
300g Raw kalguksu noodles for 2 people (The pack I used was for 4 people - Pulmuwon brand 600g)
.2 lbs Pork (At the supermarket, the pork packet says “for curry or jajang” in Korean. It is cut in cubes already.)
Pork Marinating Sauce
1 t Refined rice wine
2 Sprinkles Salt
2 Sprinkles Pepper
2 Sprinkles Ginger
1 Onion
1 Medium size potato
1/4 A zucchini
1/4 A carrot
3 Leaves from 1/3 size cabbage (1 leaf from one cabbage)
3 t Black bean paste (Chunjang in Korean)
2 t Olive oil
1 t Sugar
1 t Cooking syrup
2 t Refined rice wine
water 2 cups
Starch water (Mix(
2 t Starch
2 t Water
Preparation
1. Rinse the pork in cold water.
2. Add the pork marinating sauce onto the pork. Mix them well.
3. Cut the onion, potato, zucchini and carrot into small cubes.
Cut the cabbage into medium size pieces.
Cooking (You will need a wok, a frying pan and a pot.)
4. Pre heat the wok.
5. Add some oil and the pork and stir fry it.
6. Add the carrots and potatoes, stir it.
7. Add the zucchinis, onions, and cabbages, stir it.
8. Pre heat the frying pan and add the olive oil and black bean paste.
9. Stir no.5 on medium heat for 1 minute.
10. Scoop out the black bean paste without the oil. Add it to the wok.
11. Mix the vegetables with the black bean paste.
12. Add the cooking syrup, sugar, and rice wine into the wok. Stir it.
13. Add the water and boil it.
14. Add the starch water into the wok. Stir it. (It is the final stage of making sauce.)
15. Boil the water in a pot.
16. Add the noodles when it starts to boil.
17. Boil them for about 3 minutes. (You can start doing this at stage 10)
18. Rinse them in cold water.
19. Put them into a bowl.
20. Add the jajang sauce on top of the noodles.
21. You can serve it itself or decorate it with some cucumber slice, egg or green beans. In my case I used some radish sprouts and the egg.
22. Mix the sauce and the noodles well with chopsticks.
23. Serve with yellow pickled radish.
Home 
