Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce
Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something which I have loved my entire life.

Types of Korean black bean noodles. Jjajangmeyon (짜장면): When there's no other word in front of it, it simply refers to regular jajangmyeon, also known as yetnal jajangmyeon — yetnal meaning from the past or old-fashioned. For this type, water or stock is added to the sauce as well as some starch slurry to thicken it.

To get started with this recipe, we have to first prepare a few ingredients. You can have jjajang myun 짜장면 (chinese-korean black bean noodles) sauce using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
  1. Make ready vegetable oil
  2. Get 1 medium onion chopped into 1/4" dice (about 1 cup)
  3. Get 1 large carrot cut into 1/4" cubes (about 1 cup)
  4. Make ready 1 medium zucchini cut into 1/4" cubes (about 1 cup)
  5. Prepare 1 medium potato cut into 1/4" cubes (about 1 cup)
  6. Prepare 1 lb pork shoulder cut into 1/4" cubes & tossed with 1/2 tsp salt, 1/4 tsp black pepper, 1 Tbsp corn or potato starch
  7. Make ready 1 Tablespoon corn/potato starch slurried in 2.5 Tablespoons cold water
  8. Prepare 1/3 cup jjajang (Korean black bean paste)
  9. Prepare 1 3/4 cups unsalted chicken stock (or 1 2/3 cups water)
  10. Take 1 Tablespoon sugar

Since then, it has fully become part of the. Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. The sauce, jajang, is made with fried chunjang with other ingredients, such as soy sauce (and/or oyster sauce), meat (usually pork, but sometimes beef), seafood (usually squid and/or shrimp), fragrants (scallions, ginger, and garlic), vegetables (usually onions, zucchini or Korean. Today I want to show you how to make jajangmyeon 짜장면, is a Korean Chinese black bean noodle dish.

Steps to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
  1. In a large pot, saute the vegetables in 2 or 3 batches, using 2 teaspoons of oil per batch, over slightly higher than medium heat for 4 to 5 minutes. Set aside.
  2. In the same pot, add 1.5 Tablespoons oil, turn the heat up to medium high, and saute the meat for 4 to 5 minutes, until most of the pieces have a dark golden brown sear on them.
  3. Pour in the black bean paste, water, sugar, and starch slurry, and story thoroughly to break up the paste and evenly distribute all the ingredients. Make sure to scrape the bottom to release any fond.
  4. Bring the sauce up to a gentle boil for about 2 minutes, then cover and reduce heat to medium low and simmer for another 5 to 7 minutes, stirring occasionally.
  5. At this point, give the sauce a taste, and if it's a little too salty, add water in Tablespoonfuls to adjust the flavor. (The salt in such salty condiments as black bean paste can intensify exponentially past a certain point in cooking.) Cut the heat and allow the sauce to cool and set for 5 minutes or so before ladling it over your noodles or rice.
  6. Enjoy! :)

Koreans usually get delivery or instant jajangmyeon, but my. The noodles are thick and chewy. Rinse and strain in cold water. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.

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