Easy Making Recipe Jjajang Myun ChineseKorean Black Bean Noodles Sauce Practical Delicious

By Jimmy Goodwin | July 27, 2021

Without fail making ultimate Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce easy, delicious, practical.

Good Afternoon all, now you get cook recipe Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce with 10 ingredients and 6 steps. Below this is how to make it, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable 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 all Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce #

  1. Prepare : vegetable oil.

  2. Needed 1 : medium onion chopped into 1/4" dice (about 1 cup).

  3. Needed 1 : large carrot cut into 1/4" cubes (about 1 cup).

  4. Prepare 1 : medium zucchini cut into 1/4" cubes (about 1 cup).

  5. Prepare 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. Prepare 1 Tablespoon : corn/potato starch slurried in 2.5 Tablespoons cold water.

  8. Prepare 1/3 cup : jjajang (Korean black bean paste).

  9. Prepare 1 3/4 cups : unsalted chicken stock (or 1 2/3 cups water).

  10. Needed 1 Tablespoon : sugar.

If all composition 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 #

  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! :).

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