Jajangmyeon (Korean-Chinese Black Bean Noodles) Recipe




Whereas Koreans love noodles, the delicacies is barely much less noodle-focused than East Asia neighbors China and Japan. However jajangmyeon is right here to avoid wasting the freaking day (blow your freaking thoughts). It’s gentle, barely candy and unites pork fats with a Korean black bean paste known as chunjang, which yow will discover in any respect Asian grocery shops. Whereas just like the ever present Chinese language black bean sauce, that is nuttier and fewer salty.Just like the greasy takeout lo mein everybody loves, these noodles must be barely oily, and splatter a bit when slurped. We like to make use of purple onions on this onion-centric dish. And for those who can’t discover contemporary noodles,you’ll be able to substitute with a pair luggage of on the spot ramen (much less the spice packet after all) and even spaghetti.And enjoyable truth. Nicely, barely grim enjoyable truth. Jajangmyeon is often eaten on what Koreans name Black Day, which is noticed each April 14. The concept is that those that didn’t obtain a present the earlier two 14ths of the months — Valentine’s Day (February 14) and White Day (March 14, when ladies return the favor to the boys) — they need to deal with themselves to a bowl of black noodles and commiserate on their lifetime of perpetual singledom.Serves: 4-6 folks
Prep time: quarter-hour
Whole time: 40 minutesINGREDIENTS1 pound|450 grams contemporary jajangmyeon/udon noodles (can substitute with a pair packages of on the spot ramen noodles)
6 ounces|170 grams fatty pork stomach, giant diced
3 ounces|85 grams pork shoulder, giant diced
1-inch knob of ginger, peeled and minced
2 garlic cloves, minced
½ medium carrot, peeled and diced
1 giant Yukon gold potato, peeled and small diced
2 medium purple onions, diced
½ zucchini, peeled and diced, plus ¼ cup|1 ounce|30 grams julienned zucchini
½ cup|143 grams chunjang (black bean paste)
2 tablespoons granulated sugar
kosher salt, to style
¼ pickled yellow daikon, minimize into half-moons (non-obligatory)DIRECTIONSBring a big pot of water to a boil and add noodles. Boil the noodles for 8 minutes till mushy (simply past al dente), reserve 1 ½ cups|375 ml of the noodle cooking water, drain and rinse with chilly water simply to chill to room temperature. Drain properly and reserve.Whereas the noodles are boiling, warmth 2 tablespoons of vegetable oil on excessive warmth in a wok or giant skillet till evenly smoking. Add diced pork stomach and shoulder and render for two minutes.Add ginger and garlic and saute for 1 minute, being aware to not burn. Add carrots, potatoes, onions, zucchini and saute for six minutes, till greens are softened.Combine within the black bean paste, sugar, 1 cup|250 ml of noodle water, and salt to style. Prepare dinner for 7 minutes, or till the sauce has thickened and the potatoes are totally cooked. If it is advisable add extra noodle water, achieve this.Divide noodles into two bowls and high with heat sauce. Garnish with julienned zucchini and pickled yellow daikon. In its place, the sauce might be served over cooked rice for a dish known as jjajangbap.AUTHOR’S NOTE: This recipe has been reprinted with permission of the writer from Koreatown: A Cookbook. Get recipes like this and extra within the Munchies Recipes e-newsletter. Join right here.



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