JAJANGMYEON
This dish is a Koreanified take on the fried sauce noodles served in the Shandong province of China. It occupies a similar place in Korean cuisine to the one General Tso's chicken has in American food: a birth-country meal translated to accommodate the too-tired-to-cook takeout tastes of a host nation. It is milder than the Chinese original, a little more porky, the sort of dish you'll have people asking you to make once or twice a month. You'll need thick white-wheat noodles, like udon, and some of the Korean black-bean paste known as chunjang, available at Korean markets and online. If you can't find pickled daikon to serve as a garnish, some raw onions dressed in vinegar will make a fine alternative.
Provided by Sam Sifton
Categories noodles, main course
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat a wok or large sauté pan over high heat, and add the oil to it. When it shimmers and is about to smoke, add the pork belly and shoulder, and allow them to brown, stirring occasionally, approximately 5 to 7 minutes.
- Turn the heat to medium-high, and add the ginger and garlic, and sauté until softened, approximately 1 to 2 minutes, then add the carrot, potato, onion and the diced zucchini, and cook, stirring occasionally, until softened, approximately 5 to 7 minutes.
- Add the black-bean paste to the pan, along with the sugar, a light sprinkle of salt and about 1 cup water. Stir to combine, then allow to cook until the sauce has thickened and the meat and vegetables have cooked through entirely, approximately 15 to 20 minutes.
- Meanwhile, set a large pot filled with water over high heat to bring to a boil. Add the noodles, and cook until they are soft, approximately 6 to 8 minutes. Reserve a cup of the noodle water, and then drain the noodles, rinsing them with cold water to bring them to room temperature. Set aside in a large serving bowl.
- Add a little of the reserved noodle water to the pork-and-black-bean sauce if it is too thick, then pour the sauce over the noodles. Garnish with the julienned zucchini and the pickled daikon.
Nutrition Facts : @context http, Calories 996, UnsaturatedFat 31 grams, Carbohydrate 99 grams, Fat 51 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
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 (NOODLES IN A BLACK BEAN SAUCE)
Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. Learn how to make this restaurant favorite at home with this easy to follow recipe!
Provided by Hyosun
Categories Main Course
Time 40m
Number Of Ingredients 17
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.
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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