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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something which I’ve loved my whole life.

To begin 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 cook 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. Prepare 1 large carrot cut into 1/4" cubes (about 1 cup)
  4. Prepare 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. Prepare 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. Get 1 Tablespoon sugar
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! :)

So that is going to wrap it up for this special food jjajang myun 짜장면 (chinese-korean black bean noodles) sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!