Mudah
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 min3420 kcal
Bebas tenusu🌶️🌶️
Jjajangmyeon (Black Bean Noodles)
Wheat noodles under a glossy, savory-sweet sauce of fried black bean paste, pork and diced vegetables — Korea's most beloved Korean-Chinese comfort dish.
Sumber
Resipi oleh Korean-Chinese kitchens · 🏺 Tradisional
Korean-Chinese / 한국식 중화요리 — Jajangmyeon is wheat noodles under a thick sauce of fried chunjang (black soybean paste), pork and vegetables. It was created by Chinese immigrants around the port of Incheon near the turn of the 20th century, adapting Shandong zhajiangmian to Korean tastes, and is now one of Korea's most popular everyday and delivery meals.
Tonton cara membuatnya · 3 video
⏱ 45 min🍽 4 hidangan🔥 650 kcal🇰🇷 Korea Selatan
Bebas tenusuBebas kacang
Langkah
Fry the chunjang in plenty of oil over low heat for a few minutes until it loses its bitterness and smells toasty — this step makes or breaks the sauce.
In a separate pan, brown the pork, then add the potato, onion and zucchini and stir-fry until glossy and softened.
Add the fried chunjang and sugar to the vegetables and stir to coat everything darkly and evenly.
Pour in a little water and simmer so the flavors meld and the vegetables finish cooking.
Stir in the starch slurry off a hard boil and cook until the sauce turns thick, glossy and clinging.
Boil the noodles until springy, drain, and ladle the black sauce over, finishing with a tangle of raw cucumber.
💡 Petua
- Never skip frying the chunjang — raw black bean paste is bitter and flat.
- Add the starch slurry off the boil and stir constantly so the sauce sets smooth, not lumpy.
- Serve with danmuji and raw onion with a little chunjang on the side, as Korean-Chinese restaurants do.
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