AuthorBiteSizedDelicious Korean noodles with a Pinoy touch!
In a wok or pan, add the vegetable oil and fry the chunjang for about ten minutes. Set aside.
In the same wok or pan, add 3-4 tbsp of the chunjang oil then sear the pieces of beef brisket. Set aside once done.
In the same pan, saute the garlic, red onion, onion leeks, and ginger for about three minutes.
Add the soy sauce, oyster sauce, brown sugar, bay leaves, star anise, fried chunjang, and the seared brisket. Stir to incorporate everything then cook for another three minutes.
Add the beef cube and water then boil for ten minutes. Simmer for 1-1 ½ hours or until the brisket is tender. Stir occasionally and add water, if necessary.
Once the beef is tender, add the small cabbage and zucchini then cook for 2-3 minutes. Turn off the heat the add sesame oil.
In a bowl, place one serving of jajamyeon noodles then add 1 cup- 1 ½ cup of the pares jajamyeon sauce. Garnish with onion leeks, gochugaru, and fried garlic.
Ingredients
Directions
In a wok or pan, add the vegetable oil and fry the chunjang for about ten minutes. Set aside.
In the same wok or pan, add 3-4 tbsp of the chunjang oil then sear the pieces of beef brisket. Set aside once done.
In the same pan, saute the garlic, red onion, onion leeks, and ginger for about three minutes.
Add the soy sauce, oyster sauce, brown sugar, bay leaves, star anise, fried chunjang, and the seared brisket. Stir to incorporate everything then cook for another three minutes.
Add the beef cube and water then boil for ten minutes. Simmer for 1-1 ½ hours or until the brisket is tender. Stir occasionally and add water, if necessary.
Once the beef is tender, add the small cabbage and zucchini then cook for 2-3 minutes. Turn off the heat the add sesame oil.
In a bowl, place one serving of jajamyeon noodles then add 1 cup- 1 ½ cup of the pares jajamyeon sauce. Garnish with onion leeks, gochugaru, and fried garlic.
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