手工現炒韓國炸醬 濃稠鹹香－民視新聞

submitted by Ching Yang on 06/15/14 1

【民視即時新聞】台北一家韓國料理店，因為堅持現點現作，讓韓國家常菜「炸醬麵」成招牌，老闆說，一定要用大火逼出蔬菜、豬肉甜味，再轉小火，把醃漬1~2年的黑豆麵醬炒香，搭配Q彈拉麵，吸引老饕聞香而來。

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