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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

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! This Korean-Chinese noodle dish is a huge part of Korean food culture.

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

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

Serving: Don't eat it cold : ) Garnish with cucumber strips on the top of jjajang sauce and serve it with kimchi or yellow pickled radish. 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. When Black Day arrives each year in South Korea, jjajangmyeon, a wheat-noodle dish invented by Chinese immigrants, is the carb-laden comfort food par excellence for singles looking to drown their Make-Ahead and Storage.

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! :)

Jjajangmyeon / jajajngmyeon is Korean Chinese noodle dish that toped with savory and sweet thick black bean sauce Original Chinese black bean noodles doesn't taste sweet at all, it's just salty. Mix cornstarch and cold water in a small mixing bowl, pour into Jjajang sauce while you are stirring. Black bean noodles is similar to Beijing Zha Jiang Mian. Both of these black bean noodles use bean paste but the Korean version A lot of Chinese dishes have made their way across borders and have been adapted for local tastes. Ever gone to an Indian buffet and had Chicken Manchurian, for example? - MPN : Jjajangmyeon_JJajang_Jajang_Myeon_Myun_Men_Ramyun. - Country/Region of Manufacture : Korea, Republic of. - Product Type : Korean instant noodles. - Food Specifications : No MSG. - Expiration Date : Written on the product packaging.

So that’s going to wrap it up for this special food jjajang myun 짜장면 (chinese-korean black bean noodles) sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!