dish
Jjajangmyeon
jjajangmyeon · noodle · Korean
About
Noodles in a dark soy-vegetable sauce with pork.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Jjajang sauce 300 g · component · structure
Browned ground pork 125 g · preparation · protein
Ground pork124 g · ingredient · protein
Salt1 g · ingredient · seasoning
Diced onion 67 g · preparation · aromatic
Yellow onion67 g · ingredient · aromatic
Diced potato 67 g · preparation · structure
Potato67 g · ingredient · structure
Dark soy sauce33 g · ingredient · seasoning
Sugar8 g · ingredient · sweetener
Soaked rice vermicelli 250 g · preparation · structure
Rice vermicelli50 g · ingredient · structure
Water200 g · ingredient · liquid
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Jjajang sauce 300 g
- Soaked rice vermicelli 250 g
Preparations used
Used in
- Nothing references this node yet.
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 200.0 g Waterpath jjajangmyeon → soaked-rice-noodles → water
- 123.8 g Ground porkpath jjajangmyeon → jjajang-sauce → browned-ground-pork → ground-pork
- 66.7 g Yellow onionpath jjajangmyeon → jjajang-sauce → diced-onion → yellow-onion
- 66.7 g Potatopath jjajangmyeon → jjajang-sauce → diced-potato → potato
- 50.0 g Rice vermicellipath jjajangmyeon → soaked-rice-noodles → vermicelli-noodle
- 33.3 g Dark soy saucepath jjajangmyeon → jjajang-sauce → dark-soy-sauce
- 8.3 g Sugarpath jjajangmyeon → jjajang-sauce → sugar
- 1.2 g Saltpath jjajangmyeon → jjajang-sauce → browned-ground-pork → salt