Add to the pan and and cook for 5 minute or until the sauce has thickened. In a small bowl, mix the water and cornstarch together. Meanwhile, cook the noodles according to package directions. Reduce heat and simmer for about 5 minutes. Add the onion, cabbage, zucchini and potato and sauté for a couple of minutes.Īdd the broth and bring to a boil. Cooking the black bean paste first removes some of the bitterness. Move the ingredients to the side of the pan and add the black bean paste and sugar and cook for a couple of minutes. Add the garlic and ginger and sauté for 30 seconds. (The rice wine helps tenderize the meat). Optional- Marinate the pork with rice wine ( or mirin) and black pepper while you prep the ingredients. You can add some of the vegetables or add all, based on your preference and what you have on hand. In addition to garlic, ginger, and onion, vegetables can include cabbage, zucchini and/or potato. Pork shoulder or pork belly is traditionally added to this dish, but you can substitute with any meat or omit for a vegetarian option. If you don’t have these noodles available, use any fresh, frozen or dried noodles. The salty and slightly sweet black paste (chunjang) is made with wheat flour, soybeans and caramel sauce.įresh noodles, which are labeled as udon or Jjangmyeon noodles, can be found in the refrigerated section at asian markets. If you’re a fan of Korean dramas, you’ve probably seen this dish as it’s the most popular delivery food!Īs long as you have the black bean paste, found in Asian markets or online, it’s pretty simple to make at home with meat and vegetables. Jjajangmyeon (Black Bean Noodles) is a popular Korean-Chinese noodle dish made with black bean paste, meat and vegetables.
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