Jajangmyeon Noodles In A Black Bean Sauce Recipes

JAJANGMYEON (NOODLES WITH BLACK BEAN SAUCE)

Steps:

• Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.
• Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.
• Pour mixture into a small bowl and set aside.
• Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.
• Add shrimp and continue to sauté for 2 minutes.
• Transfer pork and shrimp mixture to a plate and set aside.
• Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.
• Add zucchini and continue to sauté for an additional 2 to 3 minutes.
• Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
• Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
• Stir water into skillet mixture until sauce is smooth and simmering.
• Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
• Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
• Divide noodles into bowls and top each with ladles of sauce. Mix together.

JAJANGMYEON (NOODLES IN A BLACK BEAN SAUCE)

Steps:

• Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
• Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
• Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.
• Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
• Add the onion and cook until soft, stirring occasionally.
• Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
• Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
• Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
• Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
• Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
• Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.

KOREAN BLACK BEAN SAUCE NOODLES (JAJANGMYEON)

Steps:

• Rinse the pork in cold water and pat it dry with kitchen paper. Add the pork marinade sauce onto the pork. Mix them well and leave it for 15 mins.
• Cut the onion, zucchini and potato into small cubes.
• Thin slice the mushrooms.
• Cut the cabbage into small to medium size pieces.
• Julienne cut the cucumber.
• Pre heat the wok until the bottom is heated well. Add the lard (or cooking oil) and melts it in the wok. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins.
• Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.
• Add the pork into the wok and stir until the pork is half cooked.
• Add the onion, zucchini, and potato and stir until all are 1/3 cooked (for 3 to 5 mins).
• Add the mushrooms and cabbages and stir for 2-3 mins.
• Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Stir for 1 to 2 mins.
• Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)
• Add the slurry into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)
• (While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).
• Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.
• Add the black bean sauce (from the step 8) on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.
• Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)