Things have been crazy around here! My five year old son started kindergarten a week ago and it’s been so hectic. I got to spend about an hour in his classroom on the first day of school and I got a little teary when he said goodbye in the end. I can’t believe how fast my boys are growing!
Today, I’d like to write about one of my favorite things to eat. I love Korean style Chinese food. I know it’s way different from Chinese food here in America. So one of the food that I miss the most about Korean is the Korean/Chinese food! :)
To make this, you will need either Jajang sauce or Jajang powder. Jajang is black curry powder that you can find at Asian markets or Korean stores. I used toasted black bean curry paste and you only need about 2-3 tablespoons.
You can use zucchini, peas, onions, mushrooms, or other veggies you like. I usually use steak meat for Jajang Bap. Just cut any steak meat small and stir together.
- 2 tablespoon oil
- ½ yellow onion, diced
- 1 lb steak meat, cut small
- 1 zucchini, sliced and diced
- ½ cup green peas
- 4 tablespoons jajang paste
- 1 cup water
- 1 tablespoon corn starch
- 2 tablespoons water
- ½ cucumber, peeled and cut in matchsticks
- Heat oil in large pan over high heat. Add the onion and stir for about a minute. Add the meat, zucchini, and green peas and stir well and cook until the steak is done, about 3-5 minutes.
- Add the jajang paste and water, and bring it to boiling. Reduce the heat to medium.
- Combine corn starch and water in a separate bowl. Add the mixture to the pan and stir well and cook until the sauce thickens.
- If needed, season with salt.
- Serve over a bed of rice and place cucumbers on top.
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