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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have jjajang myun 짜장면 (chinese-korean black bean noodles) sauce using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:
  1. Prepare vegetable oil
  2. Take 1 medium onion chopped into 1/4" dice (about 1 cup)
  3. Take 1 large carrot cut into 1/4" cubes (about 1 cup)
  4. Take 1 medium zucchini cut into 1/4" cubes (about 1 cup)
  5. Make ready 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. Take 1 Tablespoon corn/potato starch slurried in 2.5 Tablespoons cold water
  8. Get 1/3 cup jjajang (Korean black bean paste)
  9. Prepare 1 3/4 cups unsalted chicken stock (or 1 2/3 cups water)
  10. Prepare 1 Tablespoon sugar
Steps to make 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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