JAJANGMYEON (NOODLES WITH BLACK BEAN SAUCE)
The best Jajangmyeon you'll ever have. Our Korean-Chinese noodles with black bean sauce is a rich and delicious dish using thick udon noodles that are smothered and tossed together in a silky smooth, savory black bean sauce with diced pork, zucchini and onion.
Provided by Teri & Jenny
Categories dinner Main Course
Number Of Ingredients 15
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.
Nutrition Facts : Calories 638 kcal, Carbohydrate 76 g, Protein 41 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 122 mg, Sodium 3612 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
KOREAN BLACK BEAN SAUCE NOODLES (JAJANGMYEON)
Jajangmyeon is a popular Korean noodle dish mixed in with black bean sauce. Learn how to make it at home!
Provided by Sue
Categories Noodles
Time 50m
Number Of Ingredients 21
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.)
Nutrition Facts : Calories 522 kcal, Carbohydrate 22 g, Protein 22 g, Fat 37 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 471 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
JAJANGMYEON (VEGETARIAN KOREAN BLACK BEAN NOODLES)
Jajangmyeon (jjajangmyeon) is a quick and easy Korean black bean noodle dish that is delicious.
Provided by Islandwatergirl
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
- Combine cornstarch and water together in a bowl until fully mixed.
- Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
- Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 55.6 g, Fat 5.9 g, Fiber 2.9 g, Protein 9.5 g, SaturatedFat 0.3 g, Sodium 401.5 mg, Sugar 10.3 g
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- In a bowl, combine the pork with the rice wine or mirin and grated ginger, if using. Season with salt and pepper, to taste, and set aside.
- Add the black bean paste to a small saucepan with 2 tablespoons vegetable oil, the sugar, and oyster sauce, if using. Fry over medium heat for 2-3 minutes, stirring constantly. (If using pre-fried or roasted black bean paste, jjajang, you can skip this process. Just combine the sugar and the oyster sauce, if using, and set aside.)
- Bring a large pot of water to a boil over high heat. Meanwhile, heat a large pan with 1 tablespoon vegetable oil over high heat. Add the pork and stir-fry until almost cooked. Add the onion, cabbage, and zucchini and cook until soft, stirring occasionally.
- Stir in the black bean paste and mix everything together until all of the meat and vegetables are coated well with the paste.
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