[이연복] 추억의 옛날 물짜장 레시피! 한번 먹으면 절대 멈출 수 없는 맛!

Hello Bokddungs, I'm Bokjwon and let's start today's Bokjwon There was a long time ago, there was a Jjajangmyeon called Mul Jjajang It was called Mul Jjajang at that time It was a Jjajangmyeon that was made in large quantities and sold in Chinese restaurants There are people who miss Mul Jjajang But when I look at Chinese restaurants, there are people who sell old Jjajang So today, I'm going to make Mul Jjajang First of all, onions are always important for Jjajang This onion is quite big Even if you hold it with your fist, you can't hold it I'll only use half of this Always cut the onions into large pieces I'll save two-thirds of the zucchini Cut it into large pieces, too Potatoes are usually boiled in Mul Jjajang But you can't put potatoes in Gan Jjajang Potatoes don't cook well If you like potatoes and want to put them in Gan Jjajang You have to cook the potatoes And pork Pork has a little fat on it I like this kind of fat I'll cut this into small pieces, too Ginger Always stir-fry ginger in Jjajangmyeon If you have a big ginger like this, just chop it Then you don't have to mince it You can use it slowly If you keep doing it, it will increase I'll put in about three spoons Actually, Jjajang needs a little oil to be delicious Add ginger Then add the meat Stir-fry Cook the meat well When the meat is cooked, add a little soy sauce When the soy sauce is stir-fried in this oil Soy sauce gives it a strong taste It also gives it a little smoky taste Add a spoonful of soy sauce And boil the meat Then add the ingredients Cook the vegetables like this Stir-fry well I'll add two spoons of water The bottom of the pan needs to have a steamer Two spoons of oyster sauce In the past, it was the same Instead of oyster sauce, there was Miwon One spoon of sugar Add oyster sauce, sugar, and chunjang Stir-fried chunjang is popular these days Add a spoonful of subuki Stir-fry here and add 300ml of water Boil like this I'll add half a spoon of oyster sauce Two and a half spoons of oyster sauce Add two spoons of starch If you add two spoons of starch, you need to add four spoons of water Stir the starch Let's see if it's completely thick Can you see it? The cost-effectiveness of old jajangmyeon is really good I made a little, but there's so much left Now I'm going to cook the noodles This is also boiled and frozen noodles So it's very simple Put it on top It reminds me of old jajangmyeon Put jajangmyeon on top and put a fried egg If you look at old Chinese fried food, it's like frying If you put it in the middle, the oil will run away If you want to fry it like that, you have to pour a lot of oil Don't do that. When it's heated, put it in here You can see the smoke Put the egg like this and pour the oil You have to flip it over a little and come back quickly Come back quickly Cook it slightly It's like frying Now I'm going to pour the jajangmyeon There's a lot of jajangmyeon There's a lot of water in it, but it's thickened by starch This is how old jajangmyeon was cooked The fried egg is well attached It's done like this It's old jajangmyeon I put half an onion, a third of zucchini, and a small potato But now there's this much left So I think this is enough for three bowls You know how cost-effective old water jajangmyeon is, right? I'll try it I personally like jajangmyeon Once you eat it, you can't stop It's delicious There's no one who doesn't like jajangmyeon It's a national food that men and women really like Jajangmyeon definitely came from China But as it came to Korea In the beginning, Chinese jajangmyeon came And as I ate it, it didn't suit my taste As it changed, it became more and more delicious You can think of it as a jajangmyeon war If you go to China, there's no jajangmyeon in every house You have to look for a house with jajangmyeon But in Korea, there's jajangmyeon in every Chinese house As we make jajangmyeon deliciously It's getting more and more developed It's completely Koreanized now Then I'll finish it here today I'll see you next time I'll bring a good recipe next time Goodbye Thank you for watching