Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce. Noodles with blackbean sauce (Jjajangmyeon: 짜장면) Maangchi.. WORLDS 🔥 SPICIEST KOREAN RAMEN NUCLEAR FIRE NOODLE Challenge Watch me eat black bean noodles aka jjajangmyeon (짜장면) with pickled radish.

NEW 신메뉴 SPICY FIRE BLACK BEAN NOODLE 먹방. If you have the Korean black bean paste called chunjang (춘장), this dish is very easy to make at home. The black bean paste is first fried in oil. You can cook 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

It's of vegetable oil.
You need 1 of medium onion chopped into 1/4" dice (about 1 cup).
It's 1 of large carrot cut into 1/4" cubes (about 1 cup).
You need 1 of medium zucchini cut into 1/4" cubes (about 1 cup).
You need 1 of medium potato cut into 1/4" cubes (about 1 cup).
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.
Prepare 1 Tablespoon of corn/potato starch slurried in 2.5 Tablespoons cold water.
It's 1/3 cup of jjajang (Korean black bean paste).
It's 1 3/4 cups of unsalted chicken stock (or 1 2/3 cups water).
Prepare 1 Tablespoon of sugar.

This process helps remove the bitter taste of the bean paste. The fried (or roasted) black bean paste is called jjajang (짜장). You can buy either one from most Korean markets. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce While items like bulgogi, bibim bap, and japchae have become quite familiar to Korean food lovers here in the States, there is a lesser known subsection of Korean cuisine that is quite popular with Koreans everywhere: Chinese-Korean.

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

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..
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..
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..
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..
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..
Enjoy! :).

Easy Jajangmyeon (Korean noodles in black bean sauce) recipe! Have you ever tried Korean black bean sauce noodles (Jajangmyeon, 자장면 or Jjajangmyeon, 짜장면) before? It is a popular noodle dish mixed in with black bean sauce, which consists of chunjang (춘장, a salty black soybean paste), diced pork (or other kinds of meat) and vegetables. Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. The sauce, jajang, is made with fried chunjang with other ingredients, such as soy sauce (and/or oyster sauce), meat (usually pork, but sometimes beef), seafood (usually squid and/or shrimp), fragrants (scallions, ginger, and garlic), vegetables (usually onions, zucchini or Korean.