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

Before you jump to Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

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Whole grain foods are an superb choice for a fast wholesome snack. A piece of whole wheat toast, for example is a great snack in the morning. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always much better than eating the refined grains we commonly obtain in our grocery stores.

You will find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to jjajang myun 짜장면 (chinese-korean black bean noodles) sauce recipe. To cook jjajang myun 짜장면 (chinese-korean black bean noodles) sauce you need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
  1. You need vegetable oil
  2. Provide 1 medium onion chopped into 1/4" dice (about 1 cup)
  3. Take 1 large carrot cut into 1/4" cubes (about 1 cup)
  4. Get 1 medium zucchini cut into 1/4" cubes (about 1 cup)
  5. Provide 1 medium potato cut into 1/4" cubes (about 1 cup)
  6. Prepare 1 lb 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. Use 1 Tablespoon corn/potato starch slurried in 2.5 Tablespoons cold water
  8. Use 1/3 cup jjajang (Korean black bean paste)
  9. Provide 1 3/4 cups unsalted chicken stock (or 1 2/3 cups water)
  10. Get 1 Tablespoon 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! :)

So the noodle is so chewy! This is why I love fresh noodle. And black bean sauce is really intense and bold. Jjajangmyeon Recipe 짜장면 Korean Black Bean Noodle. Noodles in Black Bean Sauce (Gan Jjajangmyeon) Jajangmyeon History.

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