Beef Pares Jajangmyeon

½ cup vegetable oil

½ cup chunjangfermented bean paste

1 kg beef brisket

1 garlic headchopped

2 large red onion

2 stalks onion leeks

1 tbsp minced ginger

¼ cup soy sauce

2 tbsp oyster sauce

⅛ cup brown sugar

3 star anise

2 bay leaves

1 beef cube

6 cups water

½ small cabbagechopped

1 zucchini diced

1 tbsp sesame oil

salt and pepper to taste

Assembly

4 cups udoncooked according to package instructions

Salt and pepperto taste

onion leek (green part)choppedfor garnish

gochugaru

fried garlic

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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Beef Pares Jajangmyeon