As pointed out within my last publish on jjambbong (spicy noodle soup), this sweet and savory noodle dish, jajangmyeon (or jjajangmyeon), is yet another popular Korean-Chinese noodle dish. Actually, it’s an enormous a part of Korean food culture. Everybody loves it!
Deeply baked into the childhood recollections on most Koreans, jajangmyeon is really a dish that oldsters frequently treat their kids with on special events, for example graduation, exam days, birthdays, etc. Recently, jajangmyeon has turned into a symbolic dish that men and women eat using their buddies on Black Day-to commiserate with one another over black noodles.
If you possess the Korean black bean paste known as chunjang (). this dish is extremely simple to make in your own home. The black bean paste is first fried in oil. This method helps take away the bitter taste from the bean paste. The fried (or roasted) black bean paste is known as jjajang (). You can purchase each one from most Korean markets. To balance the bitterness and saltiness from the black bean paste, it’s vital that you add some sugar.
Pork may be the classic choice for the meat, but obviously you can substitute it with any meat or sea food. Typically, jajangmyeon includes vegetables for example onion, cabbage, zucchini, and potato. Within this jajangmyeon recipe, I made use of good chicken stock to own sauce extra flavor, but water is okay too.
A simple, scrumptious jajangmyeon (noodles inside a black bean sauce) recipe
- 12 – 14 ounces fresh jajangmyeon/udon noodles (See jjambbong recipe.)
- 5 tablespoons Korean black bean paste (chunjang or jjajang)
- two tablespoons oil (canola or vegetable oil)
- 1 tablespoon sugar
- 1 tablespoon oyster sauce (optional)
- 4 ounces pork loin
- 1 tablespoon grain wine (or mirin)
- 1/2 teaspoon grated ginger root
- pepper and salt
- 1 large onion 4 ounces cabbage
- 1/2 zucchini (about 4 ounces)
- 1 tablespoon oil (canola or vegetable oil)
- cucumber matchsticks for garnish (optional)
- 1 cup chicken stock (or water)
- 1 tablespoon potato or corn starch*, dissolved in 1/4 cup water
- Possess a pot water prepared to prepare the noodles. Turn heat on when you begin cooking the meat. By doing this you've got the boiling water ready, to cook the noodles, when the sauce is completed.
- Prepare the pork and vegetables by cutting them into 1/two to threeOr4 inch cubes. Marinate the pork having a tablespoon of grain wine (or mirin), ginger root, pepper and salt in planning the vegetables.
- Add some black bean paste to some small saucepan using the oil, sugar, and also the optional oyster sauce. Fry it over medium heat for two to three minutes, stirring constantly. (If using pre-fried/roasted black bean paste, you are able to skip this method. Just add some sugar and also the optional oyster sauce when stirring within the bean paste.)
- Heat a sizable pan having a tablespoon of oil over medium high temperature. Add some pork and stir fry until no more pink. Add some vegetables and prepare until soft, stirring from time to time.
- Stir within the black bean paste and blend everything together until all of the meat and vegetables are coated well using the paste.
- Pour within the stock (or water) and produce it to some boil. Prepare for three or four minutes.
- Stir within the dissolved starch and prepare briefly before the sauce is thickened. Increase the sugar to taste.
- Add some noodles within the boiling water. Prepare based on the package instructions and drain. Don't overcook. The noodles must have a strong bite for them. Convey a meal of noodles in every bowl. Spoon the sauce within the noodles and garnish using the optional cucumber matchsticks.
Korean Bapsang world wide web.koreanbapsang.com/
You may even like:
- KKanpung Saeu (Sweet and Spicy Shrimp)
- Naengmyeon (Cold Noodles)
- Jjambbong (Korean-Chinese Spicy Noodle Soup)
- Tangsuyuk (Sweet and Sour Beef or Pork)
- Janchi Guksu (Korean Warm Noodle Soup)
- Dak Kalguksu (Chicken Noodle Soup)
- Tteokguk (Korean Grain Cake Soup)
- Kongguksu (Chilled Soy Milk Noodles)
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Comments
Oh, I really like jjajangmyeon! Great postI happen to be asking lots of my Korean buddies why it's important to fry the chunjang before adding it to all of those other ingredients, so that your explanation is extremely useful! I still question, though: when the chunjang will probably be cooked within the following steps to begin boiling, could it be truly essential to pre-fry it? I have not pre-fried the chunjang within the occasions I’ve chose to make this dish, and that i always discover the finish result tasty. But maybe I'm passing up on authentic flavor?
I'm always torn over this issuedo I wish to get it done the authentic way or do I wish to save the calories by skipping the frying step? I'd be curious to obtain your ideas about this!
I’ve never eaten authentic jjajangmyun since it has pork inside it. It's my job to get gan jjajangmyun with beef rather.
Hyosun, this appears like comfort food which i would enjoy again and again. Is Korean black bean paste like the Chinese kind? In either case, I believe I’d such as this.
Oh, Hyoson! I Really Like jjanangmyun. I haven’t been with them in such a long time. I’d like to have but I have to have that black bean paste first.
I believe a vacation to Koreatown is needed!
PS This really is Roxan from kitchen meditation! I've got a new blog
My sister accustomed to eat jajangmyeon at her closest friend’s house constantly becoming an adult. I’ve didn't have it myself but my sister, in order to feed her addiction, would purchase the packaged supermarket version and eat it in your own home.
Obviously, that’s nowhere near just like the initial however which i have this recipe, I believe I’ll surprise her making it sometime
erica Pre-frying is really a traditional technique accustomed to take away the bitterness and fully develop flavor from the bean paste. The general rule is by using 1:1 (chunjang to grease), enough to possess a deep frying effect, which may be difficult to attain if simply stir-fried with meat and vegetables and steamed. (We all know just how deep-fried food tastes.) This is exactly what restaurants and professional chefs usually do.(Some really use pork fat for more potent flavor.) However, as if you, I'm a little worried about by using their much oil, so my recipe only requires two tablespoons of oil to fry 5 tablespoons chunjang. Therefore the choice clearly is up to you, but It is best to try pre-frying using healthy oil to determine how different it's for you. Hope this can help. Thank you for visiting. I'm always pleased to help you here.