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

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce. Have you ever tried Korean black bean sauce noodles (Jajangmyeon, 자장면 or Jjajangmyeon, 짜장면) before? While there are many theories about when it was first introduced to Korea, officially the first known Jajangmyeon is from a restaurant called Gonghwachun. Jajangmyeon (짜장면) or Jjajangmyeon is a Chinese Korean noodle dish that according to one story was Jjajangmyeon (Blackbean Sauce Noodles).

This Korean-Chinese noodle dish is a huge part of Korean food culture. 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. You could create Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce using 10 ingredients and 6 steps. Here is how you create it.

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

1. It's of vegetable oil.
2. Prepare 1 of medium onion chopped into 1/4" dice (about 1 cup).
3. It's 1 of large carrot cut into 1/4" cubes (about 1 cup).
4. Prepare 1 of medium zucchini cut into 1/4" cubes (about 1 cup).
5. It's 1 of medium potato cut into 1/4" cubes (about 1 cup).
6. 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.
7. Prepare 1 Tablespoon of corn/potato starch slurried in 2.5 Tablespoons cold water.
8. You need 1/3 cup of jjajang (Korean black bean paste).
9. Prepare 1 3/4 cups of unsalted chicken stock (or 1 2/3 cups water).
10. It's 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. The Chinese version of black bean sauce is VERY different. 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.

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

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! :).

How to make jajangmyeon - 짜장면. Do you ever see something on TV that Jajangmyeon is said to be derived from the Chinese noodle dish " zha jiang mian " which is literally translated as "fried sauce noodles." 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. Jjajangmyeon Recipe 짜장면 Korean Black Bean Noodle.