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. 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.

Wonderful Chinese Korean noodle dish that's a I've never seen a Kaan Jjajang Myeon recipe that didn't specify Korean black bean paste and. This Korean-Chinese noodle dish is a huge part of Korean food culture. Types of Korean black bean noodles. You can have Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce using 10 ingredients and 6 steps. Here is how you cook it.

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

1. You need 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. It’s 1 of medium zucchini cut into 1/4" cubes (about 1 cup).
5. You need 1 of medium potato cut into 1/4" cubes (about 1 cup).
6. It’s 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. You need 1 Tablespoon of corn/potato starch slurried in 2.5 Tablespoons cold water.
8. It’s 1/3 cup of jjajang (Korean black bean paste).
9. You need 1 3/4 cups of unsalted chicken stock (or 1 2/3 cups water).
10. Prepare 1 Tablespoon of sugar.

Jjajangmeyon (짜장면): When there's no other word in front Jaengban jjajang (쟁반짜장면): The noodles are stir-fried with the sauce and served in a large platter to be. 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. 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.

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

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! :).

Gan-jjajangmyeon is noodles served with the sauce without the starch. Directions for cooking the noodles: Boil and strain the noodles. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately. Black bean noodles is one such dish.