Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce
Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook jjajang myun 짜장면 (chinese-korean black bean noodles) sauce using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
  1. Get vegetable oil
  2. Make ready medium onion chopped into 1/4" dice (about 1 cup)
  3. Prepare large carrot cut into 1/4" cubes (about 1 cup)
  4. Prepare medium zucchini cut into 1/4" cubes (about 1 cup)
  5. Make ready medium potato cut into 1/4" cubes (about 1 cup)
  6. Prepare pork shoulder cut into 1/4" cubes & tossed with 1/2 tsp salt, 1/4 tsp black pepper, 1 Tbsp corn or potato starch
  7. Make ready corn/potato starch slurried in 2.5 Tablespoons cold water
  8. Take jjajang (Korean black bean paste)
  9. Take unsalted chicken stock (or 1 2/3 cups water)
  10. Take sugar
Steps to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy! :)

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