Jajangmyeon Noodles With Black Bean Sauce Food

JAJANGMYEON (NOODLES WITH BLACK BEAN SAUCE)

Steps:

• Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.
• Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.
• Pour mixture into a small bowl and set aside.
• Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.
• Add shrimp and continue to sauté for 2 minutes.
• Transfer pork and shrimp mixture to a plate and set aside.
• Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.
• Add zucchini and continue to sauté for an additional 2 to 3 minutes.
• Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
• Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
• Stir water into skillet mixture until sauce is smooth and simmering.
• Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
• Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
• Divide noodles into bowls and top each with ladles of sauce. Mix together.

KOREAN BLACK BEAN SAUCE NOODLES (JAJANGMYEON)

Steps:

• Rinse the pork in cold water and pat it dry with kitchen paper. Add the pork marinade sauce onto the pork. Mix them well and leave it for 15 mins.
• Cut the onion, zucchini and potato into small cubes.
• Thin slice the mushrooms.
• Cut the cabbage into small to medium size pieces.
• Julienne cut the cucumber.
• Pre heat the wok until the bottom is heated well. Add the lard (or cooking oil) and melts it in the wok. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins.
• Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.
• Add the pork into the wok and stir until the pork is half cooked.
• Add the onion, zucchini, and potato and stir until all are 1/3 cooked (for 3 to 5 mins).
• Add the mushrooms and cabbages and stir for 2-3 mins.
• Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Stir for 1 to 2 mins.
• Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)
• Add the slurry into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)
• (While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).
• Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.
• Add the black bean sauce (from the step 8) on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.
• Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)

JJAJANGMYEON (KOREAN BLACK BEAN NOODLES) RECIPE

Steps:

• If Stir-Frying the Black Bean Sauce (see note): Add oil to a wok and heat over high heat until oil reaches 350°F (180°C) on an instant-read thermometer. Set the wok's spatula in the oil as it heats so that the spatula is heated as well; this will help prevent the black bean sauce from sticking to the spatula when it's added.
• Add black bean sauce and fry, stirring constantly, until black bean sauce begins to look just slightly curdled. Immediately transfer to a heatproof container, along with all the frying oil. It's better to err on the side of less frying if you're unsure, as over-fried black bean sauce will clump up and be difficult to work with later.
• To Make the Jjajangmyeon: In a small saucepan of simmering water, poach shrimp until just pink on the outside and still undercooked in the center, about 30 seconds. Drain. Shell shrimp and cut into 1/4-inch dice.
• In a clean wok, heat about 3 tablespoons (45ml) vegetable oil over high heat until smoking. (You can use some of the vegetable oil from the bean-frying step, if you stir-fried the beans.) Add pork belly and spread in an even layer. Allow to sear for 30 seconds, then begin stirring and tossing constantly until pork is browned all over, about 30 seconds longer. (If you're working over gas, you may get some flare-ups; they'll die down quickly and enhance the flavor of the stir-fry.)
• Add scallion, ginger, and about 3 tablespoons diced onion, then cook, stirring and tossing, until fragrant, about 20 seconds. Add soy sauce, pouring it down the side of the wok to make it sizzle. Cook, stirring, for 10 seconds longer.
• Add potato and squid and cook, stirring and tossing constantly, until potato is about half cooked, about 3 minutes. Add remaining onion and cook, stirring and tossing, until onion has softened, about 1 minute. Working in 1-tablespoon (15ml) additions, add black bean sauce (without too much of the oil it was fried with), tossing to coat all the ingredients; exactly how much you add will depend on your taste, but your goal is a rich black bean character and very dark brown color throughout. (We ended up adding about 5 heaping tablespoons of the black bean sauce we used.)
• Add shrimp and toss to combine. Add oyster sauce and sugar and stir well to incorporate. Season with black pepper. Add water, 1 tablespoon (15ml) at a time, until the mixture has thinned enough to create a thick but flowing sauce. Continue cooking until potato is just cooked through; stir often and lower heat as needed to prevent scorching.
• Add more water as needed, roughly 1 tablespoon (15ml) at a time, to reach a saucy consistency; if sauce becomes too thin, add 1 teaspoon (5ml) potato-starch slurry and bring to a simmer to help thicken the liquid. Repeat this process, adjusting with small amounts of water and slurry as needed, until the sauce is glossy and thick but slowly pourable. Adjust seasoning with more oyster sauce or soy sauce as desired.
• Meanwhile, boil jjajangmyeon noodles following the manufacturer's instructions. Drain and portion into serving bowls. Spoon the jjajangmyeon sauce on top, garnish with cucumbers, peas, or scallions, and serve.

JAJANGMYEON (VEGETARIAN KOREAN BLACK BEAN NOODLES)

Steps:

• Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
• Combine cornstarch and water together in a bowl until fully mixed.
• Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
• Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.