Here is a concise summary of the provided transcript:
**Recipe:** Jajangmyun (Korean-Chinese Black Bean Noodles)
**Host:** Sonia (aka Sonia Longest) on "Asian at Home"
**Summary:**
* Sonia introduces a revised recipe for Jajangmyun, a Korean-Chinese dish, with improved video quality.
* **Key Ingredients:**
+ 1 lb pork (or chicken/beef alternative)
+ Aromatic vegetables (garlic, ginger, green onions)
+ Sweet onion and cabbage
+ Black bean paste (chin down)
+ Chinese-style fresh noodles
* **Cooking Steps:**
1. Prepare ingredients
2. Cook pork, then set aside
3. Stir-fry aromatics, add black bean paste, and cook
4. Add onion, cabbage, rice wine (optional), chicken stock, and sugar; simmer
5. Thicken with cornstarch mixture
6. Serve over cooked noodles
* **Serving Suggestions:** Add cucumber, fried egg, or serve with rice
* **Closing:** Sonia invites viewers to like, subscribe, and try cooking Asian food at home.
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Ingredients**
1. The dish being made is called Jajangmyun, a Korean-Chinese black bean noodle dish.
2. Main ingredients include pork, black bean paste, garlic, ginger, green onions, sweet onion, and cabbage.
3. Optional ingredients are chicken thigh, beef, zucchini, and potatoes.
4. The recipe uses Chinese-style fresh noodles (or dry noodles as an alternative).
**Quantities**
5. 1 pound of pork is used, cut into little cubes.
6. 4 cloves of garlic are finely chopped.
7. 1 tablespoon of ginger is used.
8. 2-4 green onions are used (2 in this specific recipe).
9. 1 large sweet onion is used, cut into big chunks.
10. 10 oz of regular green cabbage is used.
11. 1/3 cup of black bean paste is required.
12. 1 tablespoon of cooking oil is used.
13. 1/4 cup of rice wine is used (optional).
14. 1 cup of chicken stock is used.
15. 1.5 tablespoons of sugar are used.
16. 1.5 tablespoons of cornstarch and 1.5 tablespoons of cold water are mixed for thickening.
**Cooking Steps & Tips**
17. The pork is cooked in a wok over high heat until golden brown and crispy (about 5 minutes).
18. Garlic, ginger, and green onions are stir-fried for about a minute.
19. Black bean paste is stir-fried with the aromatics to reduce bitterness and enhance flavor.
20. Onions and cabbage are stir-fried until slightly softened (about 5-6 minutes).
21. Rice wine (if using) is cooked until evaporated.
22. Chicken stock and sugar are added, and the mixture is brought to a boil.
23. The mixture is then simmered for 15-20 minutes over medium heat without covering.
24. Noodles are cooked according to package instructions.
25. A cornstarch-water mixture is used to thicken the sauce before serving.
**Miscellaneous**
26. The dish can be served with rice as an alternative to noodles.
27. Traditionally, some Korean-Chinese restaurants serve Jajangmyun with a fried egg on top.
28. The dish is a common comfort food in Korea.