’Black Bean’ IN YOUR AREA | K-Cuisine Relay | Jjajangmyeon & Tangsuyuk

Hello everyone! We present to you the 29th episode our original LIVE highlight series, ’K-Cuisine Relay’!   📍The 29th Episode: Jjajangmyeon & Tangsuyuk (Black Bean Noodle, Sweet/Sour Pork) 👉 If you’re curious about making Jjajangmyeon & Tangsuyuk, tune in! 👉 Watch 2 players make Jjajangmyeon & Tangsuyuk LIVE in a relay format 👉 Join Hatago and our 2 players make the famous Jjajangmyeon & Tangsuyuk   [Todays Recipe👨🏻‍🍳]   Cooking Jjajangmyeon (Black Bean Noodle)   [Ingredient Preparation] 1. Dice 200g pork loin into bite-sized pieces.   ※ For a more meaty texture, cut the pieces larger. 2. Cut 80g cabbage (about 2 handfuls) into large chunks. 3. Dice 1 onion into bite-sized pieces. 4. Dice 1 potato into small cubes and soak them in 1 cup of water.   ※ Do not discard the water as it will be used in cooking!   [Preparing Jjajangmyeon] 1. Heat 1/3 cup of cooking oil (60ml) in a pan over medium heat. Add 1/3 tablespoon of minced ginger and the diced pork. Stir-fry until the pork’s surface changes color. 2. Add 2 tablespoons of cooking wine and stir-fry for a bit longer. 3. Once the pork is fully browned, reduce the heat to low and add 3 tablespoons of chunjang (black bean paste). Stir-fry briefly.    ※ Lower the heat while stir-frying the paste to prevent burning.    ※ After adding the vegetables, moisture will be released, and you can increase the heat again! 4. Add the prepared 80g of cabbage and 1 diced onion. Stir-fry together until the vegetables soften. 5. Once the vegetables wilt, add 1 tablespoon of minced garlic, 3 tablespoons of sugar, 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1/2 tablespoon of MSG (optional). Stir-fry well. 6. Add the diced potato along with the 1 cup of water it was soaked in. 7. Simmer over low heat until the potatoes are fully cooked. 8. Boil noodles for 3 servings and pour the prepared jjajang sauce over them. Mix well and serve!   Cooking Tangsuyuk (Sweet and Sour Pork)   [[Tangsuyuk] 1. Cut 300g pork loin into bite-sized pieces. 2. In a plastic bag, mix 200g starch powder, a pinch of salt, and the sliced pork. Shake well to coat evenly. 3. Add 120ml of cold water to the bag and shake again to mix. 4. Fry the pork at 180°C (350°F) for about 3 minutes.    ※ If bubbles form around a wooden chopstick placed in the oil, the temperature is just right!   [Tangsuyuk Sauce] 1. Cut 1/4 onion into bite-sized pieces and slice 1 green chili. 2. In a pot, combine 100ml of fruit cocktail syrup, 100ml of water, 3 tablespoons soy sauce, 3 tablespoons sugar, and 3 tablespoons vinegar. 3. Add the prepared onion, green chili, and a spoonful of fruit cocktail pieces. Bring to a boil. 4. Once the onion becomes transparent, gradually add starch water, stirring constantly to adjust the thickness.    ※ Mix starch and water in a 1:2 ratio 5. Serve the fried pork with the tangsuyuk sauce on the side or drizzled on top!   We hope you enjoy Episode 29 of K-Cuisine Relay! ━━━━━━━━━━━━━━━━━━━━━━━ ❓ K-Cuisine Relay ❓ 👉 Making Korean food in a relay game format ✨ 🔴K-Cuisine Relay Live Streaming 👉 Every Tuesday 👉 14:00 to 15:00 (KST) / 5:00 to 6:00 (UTC) We ask for your attention and support🙏 Please ’Subscribe’ and turn on ’Notifications’! 👍 🔔👍🏻🔔 ━━━━━━━━━━━━━━━━━━━━━━━ Produced by the Ministry of Culture, Sports and Tourism(MCST) 제작: 문화체육관광부 Use Term for KOGL Type 4 According to above KOGL, user can use public works freely and without fee when user complies with the terms provided as follows. However, it is prohibited to use public works for commercial purpose, or to create secondary works by changing or modifying it. 공공누리의 제4유형: 출처표시 상업적 이용금지 변경금지 #korea #kocis #koreanet #koreanculture #koreancuisine #koreanfood #relaychallenge #koreanchef #koreanstreetfood #kcuisine #koreandish #cooking #koreancooking #koreanrecipe #recipe #Jjajangmyeon  #Tangsuyuk