![]() Toss the cooked jjajangmyeon sauce, noodles, and cooked bok-choy mix all together until well combined. ![]() Add pinch of salt & pepper ( according to your taste).Next add 1/2 cup of water mix and bring into boil.Add 3 tbsp soy sauce stir until all combined, then add mushrooms and continue to stir.Add minced garlic, yellow onion, minced ginger and spring onions or leeks and mix all together.Add pork meat and cook until fat is rendered and meat is golden brown.In a cooking pan add 2 tbsp grapeseed oil on medium heat, wait until is hot.Add Bok-choy to the boiling water for 1-2 minutes then, strain and shock with cold water to maintain the green color and set aside.Cook until noodles seperate and reach desired consistancy (remember that noodles will continue to cook for a few minutes unless shocked with cold water Add fresh or frozen noodles to boiling water.Black Bean Sauce can be stored for up to 2 weeks in the refrigerator, if you can wait that long… Yum!!!.Transfer into airtight container and set aside Once the mixture begins to bubble stir for 1 more minute and then remove from heat.Then add the 300 grams of black bean paste and stir for 2-3 minutes over a medium heat.In a frying pan add 1/2 cup of grapeseed oil to hot pan over medium heat and wait 1 minute until oil shimmers.Salt and Pepper (According to your Taste)ĭirection on How to Fry the Black Bean Paste.2 Tbsp Sugar ( According to your taste).1 Pork Bouillon Cube ( or Chicken, Beef, or Shrimp according to you preference).6 Pcs Shitake Mushrooms (sliced or cubes).1/2 medium sized Yellow Onion ( cut into cubes).1/2 Cup Grapeseed Oil or Any Oil of preference.Jjajangmyeon Noodles (500 grams) or 2 packs of Jjajangmyeon Noodles.Ingredients for Jjajangmyeon Black Bean Noodles Once mixed, I find that it is best to eat within 2-3 days, and it should be stored in an air tight container in the refrigerator for freshness and safety. However, I prefer to mix my sauce in the pan, stir fry style, to obtain maximum caramelization and flavor. While this may be preferable, for me, once I make the sauce, I usually can’t resist that long, and end up eating it right away.Īlso, in most traditional recipes, the sauce is served on top of the noodles, as the mixing of the dish at the table can be a tradition in its own right. When making the sauce itself, many recipes call for storing the prepared sauce for up to two weeks in the refrigerator. If served as a main course, typically it is served with various Kimchi items (Korean fermented vegetables) and other traditional Korean side dishes like pajeon (Korean green onion pancakes). While “Jjajangmyeon- Noodles with Black Bean Sauce” can be served on its own as a main course, the sauce itself is often paired with other dishes like fried/steamed rice or popularly, sweet and sour pork or chicken. The combination of the chewiness of the noodles and silky texture of the Black Bean Sauce combine to create a remarkable eating experience. The dish is made with Black Bean Paste or Chunjang as a base and can be served with various other proteins like pork, beef or even seafood, mixed with greens like Spring Onions or Leeks and traditionally served over noodles. Why I Love Jjajangmyeon- Noodles with Black Bean Sauce? The recipe was thought to be an adaption of the Chinese dish Zhajiangmian which was sweetened to better meet the taste profile preferred by local Koreans at the time. Jjajangmyeon is one of the most popular dishes served in Chinese Restaurants here in Korea, however, it may surprise you to know that the dish actually originated in Incheon’s Chinatown in the early 1900’s. Looking for a new way to eat noodles… Tired of Spaghetti and Lo Mein and looking for new options… Then have we got the recipe for you “Jjajangmyeon- Noodles with Black Bean Sauce” This uniquely Korean take on Chinese cuisine is so popular, that there is actually a holiday named after it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |