Description

OTTOGI Jjajang Black Bean Paste 160g [Ready Meals]

Made fresh in our South Korean HQ and imported to New Zealand, Ottogi’s 3 min Jjajang ready meal features a thick dark brown sweet sauce made from the salty black bean soybean paste (chunjang), fresh pork, onions, and potatoes. Staying true to the traditions and authentic flavours of jjajang recipes, Ottogi have created a quality quick and easy ready meal that features a rich, deep flavour that is great for all ages.

Delicious and satisfying Ottogi’s 3 min Jjajang ready meals are No refrigeration needed, making these shelf-stable meals ideal for work or travel. Ready in just 3 minute, Ottogi’s 3 min Jjajang ready meals are quick and convenient options at lunch or dinner. Tastes great on its own, or add your favorite vegetables for a delicious custom meal. A harmony of rich and savoury black bean soybean paste, veges and Easy to serve as a meal or snack. 1 minute in the microwave, or 3 minutes in boiling water is enough. Ottogi’s 3 min Jjajang ready meal have a careful mix of the essential components needed for a healthy. This includes balanced carbohydrates and sugars for instant energy, protein to replenish exhausted muscles and oils and fats to keep you feeling full.

Inspired by the traditional Korean dish ‘Jjajangmyeon’, Ottogi’s 3 min Jjajang ready meal is sweet, rich, thick in texture & a perfect as a quick ready meal or addition to your food. Providing that rich, deep taste that is well-loved by Koreans, enjoy a thick black bean sauce with fresh pork, onions, and potatoes that is great for all ages.

Jajangmyeon (Noodles in a Black Bean Sauce)

For the sauce

• OTTOGI Jjajang (Black Bean) 3 Min ready meal
• 2 tablespoons OTTOGI Presco Canola Oil
• 1 tablespoon sugar
• 1 tablespoon oyster sauce – optional
• 1 cup chicken stock or water You can add ½ cup more for more liquidy/watery sauce. See note.
• 1 tablespoon OTTOGI Potato Taste Starch dissolved in ¼ cup of chicken stock or water

Meat

• 8 to 10 ounces pork (preferably with some visible fat, pork shoulder cut, Boston butt, etc.) or lean cut if preferred
• 1 teaspoon grated ginger
• 1 tablespoon OTTOGI Cooking Wine (Mihyang)
• ⅛ teaspoon each salt and OTTOGI Black Pepper Powder
• 2 tablespoons OTTOGI Presco Canola Oil
• 1 tablespoon Maeil Jin Soy Sauce

Vegetables

• 1 extra large onion (or 2 medium, 12 to 14 ounces) See note if adding potatoes
• 8 ounces green cabbage
• 8 ounces zucchini
• 1 small cucumber for garnish – optional

1. Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
2. Prepare the pork and vegetables by cutting them into ½ – ¾ inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
3. Add the Ottogi Jjajang (Black Bean) 3 min Meal to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 – 3 minutes, stirring constantly.
4. Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and ginger and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
5. Add the onion and cook until soft, stirring occasionally.
6. Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
7. Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
8. Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
9. Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
10. Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
11. Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.