Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Black bean paste, cucumber, daikon radish, jjajangmyeon noodles, korean radish, olive oil, onion, pork belly, potato, potato starch powder, sesame oil, vegetable oil, water, zucchini. Have you ever tried Korean black bean sauce noodles (Jajangmyeon, 자장면 or Jjajangmyeon, 짜장면) before? While there are many theories about when it was first introduced to Korea, officially the first known Jajangmyeon is from a restaurant called Gonghwachun. Jajangmyeon (짜장면) or Jjajangmyeon is a Chinese Korean noodle dish that according to one story was Jjajangmyeon (Blackbean Sauce Noodles).
Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
- Get vegetable oil
- Prepare 1 medium onion chopped into 1/4" dice (about 1 cup)
- Take 1 large carrot cut into 1/4" cubes (about 1 cup)
- Prepare 1 medium zucchini cut into 1/4" cubes (about 1 cup)
- Take 1 medium potato cut into 1/4" cubes (about 1 cup)
- Make ready 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
- Take 1 Tablespoon corn/potato starch slurried in 2.5 Tablespoons cold water
- Prepare 1/3 cup jjajang (Korean black bean paste)
- Take 1 3/4 cups unsalted chicken stock (or 1 2/3 cups water)
- Prepare 1 Tablespoon sugar
Types of Korean black bean noodles. Jjajangmeyon (짜장면): When there's no other word in front of it, it simply refers to regular If you want your sauce to be more saucy/liquidy, you can add more stock or water. Jajangmyun (Chajangmyun, Jjajang myun) is one of the most popular noodle dishes in Korea, even though it actually originated in China, not Korea. It is the Korean adaptation of a Chinese black bean noodle dish with the same name, and you can find it in many restaurants in Korea.
Steps to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy! :)
Jajangmyun (Chajangmyun, Jjajang myun) is one of the most popular noodle dishes in Korea, even though it actually originated in China, not Korea. It is the Korean adaptation of a Chinese black bean noodle dish with the same name, and you can find it in many restaurants in Korea. The Chinese version of black bean sauce is VERY different. And, that evening, as we sunk our metal chopsticks into the Korean noodles with thick black bean sauce, I just knew we had a perfect game on our hands. How to make jajangmyeon - 짜장면.
So that’s going to wrap it up with this special food jjajang myun 짜장면 (chinese-korean black bean noodles) sauce recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
