Fiddler's Favorite Recipes Episode 21: Julian Rhee’s Jjajangmyeon

May 15, 2020, 1:26 PM · From today’s episode we are featuring a young chef and incredible violinist, Julian Rhee.

He was the first prize winner of the 2020 Elmar Oliveira International Violin Competition, the recipient of the 2019 Dorothy Richard Starling Foundation Scholarship, and was named the winner of the Aspen Music Festival Violin Concerto Competition. He also was a 2018 Presidential Scholars in the Arts, receiving his medal at the White House. A passionate chamber musician, Julian’s performance on violin and viola earned his string quartet a Gold Medal at the Fischoff National Chamber Music Competition and the M-Prize International Chamber Arts Competition. Julian studied with Almita and Roland Vamos and he is currently pursuing a Bachelor of Music degree with Miriam Fried (Fiddler's Favorites Episode 14) at the New England Conservatory.

Last summer we shared a fun few days cooking and performing at the Pierce Hill Music Festival in Viroqua, Wisconsin along with Noah Geller (Fiddler's Favorites Episode 15).

We were all looking forward to our return to Pierce Hill at end of this month, but unfortunately, like many festivals, the performances had to be canceled.

We all know how fabulous Julian is on the fiddle...now enjoy his creation in the kitchen !

JULIAN'S JIAJANGMYEON

Ingredients:

Jjajang (Black bean) Paste
Jjajang Noodles
Zucchini
Potatoes
Onion
Radish
Potato/Corn Starch
Sugar
Pork

Instructions:

Place 1.5 lb of pork in a pan, and cook until outside is crispy (4-5 min). Add two cups of radish and potato and stir for 1-2 minutes, then two cups of onion and zucchini. Stir for 4-5 minutes.
Make a small well in the center, add a touch of oil, and stir in 1/2 cup of Jjajang Paste. Stir for two minutes.
Add two cups of water, cover pan, and let simmer on low heat for 5-10 minutes.
Mix two tablespoons of potato starch, 1/4 cup water, and two teaspoons of sugar into a separate bowl, and then add the mixture into the sauce.
Cook the noodles, and (optional!) cut up cucumber in thin long strips to add on top.
Enjoy!

Fiddler's Favorite Recipes Episode 21: Julian Rhee’s Jjajangmyeon

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