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. Easy Jajangmyeon (Korean noodles in black bean sauce) recipe! Jajangmyeon (자장면) or jjajangmyeon (짜장면) is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
Black bean noodles is one such dish. Case in point, our recipe for Beijing Fried Sauce Noodles, Zha Jiang Mian, whose sauce involves mushrooms, pork, sweet bean sauce, and ground bean paste. When you look at the Korean version-jajangmyeon (note the adjusted spelling, but similar sound). You can have Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce
- You need of vegetable oil.
- It's 1 of medium onion chopped into 1/4" dice (about 1 cup).
- It's 1 of large carrot cut into 1/4" cubes (about 1 cup).
- It's 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.
- It's 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).
- Prepare 1 Tablespoon of sugar.
Jajangmyun (Chajangmyun, Jjajang myun) is one of the most popular noodle dishes in Korea, even though it actually originated in China, not Korea. 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. When Black Day arrives each year in South Korea, jjajangmyeon, a wheat-noodle dish invented by Chinese immigrants, is the carb-laden comfort food par excellence for singles looking to drown their Make-Ahead and Storage. Original Chinese black bean noodles doesn't taste sweet at all, it's just salty.
Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce step by step
- 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! :).
But Korean version got to be sweet and savory! Mix cornstarch and cold water in a small mixing bowl, pour into Jjajang sauce while you are stirring. You will see the sauce is instantly thicken and glossy. Jajangmyeon (자장면; 짜장면; jjajangmyeon), a Korean Chinese cuisine, is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and sometimes also seafood. 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.
