Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.
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. Easy Jajangmyeon (Korean noodles in black bean sauce) recipe! Jajangmyeon (자장면) or jjajangmyeon (짜장면) is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
To get started with this particular recipe, we must first prepare a few components. 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
- Take 1 medium onion chopped into 1/4" dice (about 1 cup)
- Get 1 large carrot cut into 1/4" cubes (about 1 cup)
- Get 1 medium zucchini cut into 1/4" cubes (about 1 cup)
- Make ready 1 medium potato cut into 1/4" cubes (about 1 cup)
- Get 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
- Get 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)
- Get 1 Tablespoon sugar
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. 짜장면. Jjam Ppong and Jja Jang Myun are the epitome of Korean Chinese food that is well known for being delivered to houses in a steel case called "Cheol Ga Bang 철가방" even back in There are a few variations of jjajangmyeon.
Instructions 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! :)
Gan-jjajangmyeon is noodles served with the sauce without the starch. Jajangmyeon (자장면; 짜장면; jjajangmyeon), a Korean Chinese cuisine, is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and sometimes also seafood. It's Korean style noodles with a black bean sauce. I guess the easiest way to explain it would be Korean-style Spaghetti. = First bring a pot of water to a boil and ready your noodles. It's originally from China, so i would call it a Korean style Chinese Spaghetti??!
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