Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce. Black bean paste, cucumber, daikon radish, jjajangmyeon noodles, korean radish, olive oil, onion, pork belly, potato, potato starch powder, sesame oil, vegetable oil, water, zucchini. Jajangmyeon (자장면) or jjajangmyeon (짜장면) is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. Variants of the dish use seafood, or other meats.
Types of Korean black bean noodles. Jjajangmeyon (짜장면): When there's no other word in front of it, it simply refers to regular If you want your sauce to be more saucy/liquidy, you can add more stock or water. Jajangmyun (Chajangmyun, Jjajang myun) is one of the most popular noodle dishes in Korea, even though it actually originated in China, not Korea. You can cook Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce
- Prepare of vegetable oil.
- It’s 1 of medium onion chopped into 1/4" dice (about 1 cup).
- Prepare 1 of large carrot cut into 1/4" cubes (about 1 cup).
- Prepare 1 of medium zucchini cut into 1/4" cubes (about 1 cup).
- Prepare 1 of medium potato cut into 1/4" cubes (about 1 cup).
- You need 1 lb of pork shoulder cut into 1/4" cubes & tossed with 1/2 tsp salt, 1/4 tsp black pepper, 1 Tbsp corn or potato starch.
- Prepare 1 Tablespoon of corn/potato starch slurried in 2.5 Tablespoons cold water.
- Prepare 1/3 cup of jjajang (Korean black bean paste).
- It’s 1 3/4 cups of unsalted chicken stock (or 1 2/3 cups water).
- You need 1 Tablespoon of sugar.
It is the Korean adaptation of a Chinese black bean noodle dish with the same name, and you can find it in many restaurants in Korea. The Chinese version of black bean sauce is VERY different. 짜장면. Jjam Ppong and Jja Jang Myun are the epitome of Korean Chinese food that is well known for being delivered to houses in a steel case called "Cheol Ga Bang 철가방" even back in There are a few variations of jjajangmyeon. Gan-jjajangmyeon is noodles served with the sauce without the starch.
Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce instructions
- In a large pot, saute the vegetables in 2 or 3 batches, using 2 teaspoons of oil per batch, over slightly higher than medium heat for 4 to 5 minutes. Set aside..
- In the same pot, add 1.5 Tablespoons oil, turn the heat up to medium high, and saute the meat for 4 to 5 minutes, until most of the pieces have a dark golden brown sear on them..
- Pour in the black bean paste, water, sugar, and starch slurry, and story thoroughly to break up the paste and evenly distribute all the ingredients. Make sure to scrape the bottom to release any fond..
- Bring the sauce up to a gentle boil for about 2 minutes, then cover and reduce heat to medium low and simmer for another 5 to 7 minutes, stirring occasionally..
- At this point, give the sauce a taste, and if it's a little too salty, add water in Tablespoonfuls to adjust the flavor. (The salt in such salty condiments as black bean paste can intensify exponentially past a certain point in cooking.) Cut the heat and allow the sauce to cool and set for 5 minutes or so before ladling it over your noodles or rice..
- Enjoy! :).
And, that evening, as we sunk our metal chopsticks into the Korean noodles with thick black bean sauce, I just knew we had a perfect game on our hands. How to make jajangmyeon – 짜장면. Jajangmyeon is a popular Korean-Chinese dish of noodles in black bean sauce, served with vegetables and diced pork. Do you ever see something on TV that makes you crave it? Well, I guess that's how advertising works!