7/29/2023 0 Comments Korean black bean paste recipe![]() In order to produce a richer and less salty taste with a slight sweetness in the sauce, the dark Chinese soy sauce was used. ![]() I wasn’t sure how the outcome of the dish would be and all I wanted was just to finish cooking it with whatever ingredients that I had. I was about to give up, until I found a satay black bean paste that could be used to make the Chinese version of it, Zhajiangmian (炸酱面). It wasn’t easy to find the Korean black bean paste and the Jajangmyeon noodle. ![]() I was skeptical at first, as such a dish was rarely found in Malaysia. The first time I had this noodle was when I was working in Singapore and there was one particular stall at the food court that sold it. As I was re-watching the episodes the other day, the father of the triplets bought them the well-known Korean dish, Jajangmyeon (자장면) a noodle topped with thick, salty black bean paste along with meat and vegetables. Top with cucumber and serve.Those who are fans of the TV series ‘The Return of Superman’ will definitely know the famous triplet babies. Step 9 To serve, fill bowls with noodles then top with a few ladles of sauce.Cook until the sauce has reached your desired thickness, about 1 to 3 minutes. Add slurry to black bean sauce mixture and stir in fully. Step 8 In a small bowl, combine cornstarch and 2 tablespoons of warm water to make a slurry.Add the noodles and cook according to instructions until just al dente. Step 7 While the sauce simmers, bring a large pot of water to a boil and add 2 tablespoons of salt.You should be able to draw a line through it with your finger. Cook for about 10 minutes or until the sauce is slightly thickened and it coats the back of a spoon. Step 6 Bring mixture to a boil then reduce to a simmer.Pour in 1 ¾ cup water, making sure to scrape up any brown bits from the bottom of the wok. Toss and cook until everything is coated, about 1 minute. Step 5 Stir in the reserved black bean paste.Toss in cabbage and cook until wilted, about 2 minutes more. Add garlic and ginger, and cook just until fragrant, about 1 minute. Step 4 Add onions and zucchini, and cook until just semi-translucent, 2 to 3 minutes.Cook, stirring occasionally, until the pork has browned, turned slightly crispy, and some of the fat has rendered, 6 to 8 minutes. Season pork belly with salt, then add to the wok. Step 3 In a large wok or heavy bottomed pot, heat 2 tablespoons of oil over high heat until it shimmers.Step 2 Transfer black bean paste to a bowl, and reserve the remaining oil for cooking.Add black bean paste and cook, stirring constantly to avoid sticking or burning, until the black bean paste has stiffened slightly in texture and is very fragrant, 5 to 7 minutes. Step 1 In a small pot over medium heat, add oil and heat until shimmering.We think a wok (if you have one) is a great way to go to whip up this meal. Made this dish? Let us know how it came out in the comments below! Woks are not typically used in Korean cooking, this dish’s origins reside in China. This dish isn’t typically served spicy, but we also think a bit of heat helps cut through the rich sauce a bit – so feel free to add in a fresh chili or two. We used onion, zucchini, and cabbage, but you can add whatever veg you have on hand such as radish, potatoes, or peppers. Most of this dish’s flavor comes from umami packed, salty, and slightly nutty black bean paste, aka chunjang, which you can source at Korean markets, online and some super markets. For our recipe we’re going to be using the slightly less expensive pork belly, but if you want to splurge, by all means go off! This dish is also the inspiration behind the famous Ram-don noodles from Parasite, where they paired instant noodles with highly-marbled, diced steak. Commonly ordered in noodle shops, and even more commonly devoured in the instant form of chappaghetti (or jjapaghetti), Jajangmyeon is Korean comfort fare at its best.
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