This is how making recipe Jjajang Myun ChineseKorean Black Bean Noodles Sauce with 10 ingredients and 6 stages of easy cooking, which is very practical.
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Good Afternoon all, now you get cook recipe Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce with 10 ingredients and 6 steps. Next this is how to cook, please carefully carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce.
Ingredients for Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce
Needed : vegetable oil.
Needed 1 : medium onion chopped into 1/4" dice (about 1 cup).
Prepare 1 : large carrot cut into 1/4" cubes (about 1 cup).
Needed 1 : medium zucchini cut into 1/4" cubes (about 1 cup).
Needed 1 : medium potato cut into 1/4" cubes (about 1 cup).
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.
Needed 1 Tablespoon : corn/potato starch slurried in 2.5 Tablespoons cold water.
Needed 1/3 cup : jjajang (Korean black bean paste).
Prepare 1 3/4 cups : unsalted chicken stock (or 1 2/3 cups water).
Prepare 1 Tablespoon : sugar.
If all cooking materials Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Process Cooking Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce
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! :).
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