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#Black bean paste korean how to#

Then mix everything in the wok and keep stirring.

Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it.

Clear a space in the center of the wok by pushing the ingredients to the edges.

Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.

Stir-fry the pork belly in a large, deep wok (or pan) with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.

½ cup cucumber, cut into thin matchsticks for garnish.

2 tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside.

¼ cup and 1 tablespoon of chunjang (Korean black bean paste).

1 cup of potato, peeled and cut into ½ inch cubes.

1 cup of zucchini, cut into ½ inch cubes.

1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth).

½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth).

Koreans even have a nonofficial celebration for jjm on April 14th, when single people celebrate their shared loneliness on Black Day with a bowl of jjajangmyeon.Įnjoy the recipe! Ingredients for 2-3 servings When you order it delivered they bring you the noodles in a special tin box in under 30 minutes! I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture. Tangsuyuk (sweet and sour pork) is another example. It’s actually a very popular Korean Chinese dish, created by early Chinese immigrants in Korea, catering to Korean tastes. Jjajangmyeon is everybody’s favorite food.

#Black bean paste korean how to#

That video was so popular that I decided to make a new version that’s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles. Yes, it was 5 years ago! Time flies too fast! I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Also, eat it up quickly before the noodles get swollen.I’m re-introducing jjajangmyeon recipe (noodles in black bean sauce) to you today with a new, updated video. (It is ideal to have them with some (yellow) pickled radish. Mix the sauce and the noodles well with chopsticks. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg. Put them into a serving bowl/plate.Īdd the black bean sauce (from the step 8) on top of the noodles. Rinse the noodles in cold water and drain. Boil them until the noodles are cooked (for 3 to 5 mins). (While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. It is the final stage of making the black bean sauce.) This will make the cooking process faster.)Īdd the slurry into the wok then stir it. Stir for 1 to 2 mins.Īdd the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. Leave the oil in the wok to use in the next step.Īdd the pork into the wok and stir until the pork is half cooked.Īdd the onion, zucchini, and potato and stir until all are 1/3 cooked (for 3 to 5 mins).Īdd the mushrooms and cabbages and stir for 2-3 mins.Īdd the black bean paste (from step 2) into the wok and mix it in with vegetables. Scoop out the black bean paste (without the oil) and set it aside. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. Add the lard (or cooking oil) and melt it in the wok. Pre heat the wok until the bottom is heated well. Mix them well and leave it for 15 mins.Ĭut the onion, zucchini, and potato into small cubes.Ĭut the cabbage into small to medium size pieces.

Add the pork marinade sauce onto the pork.

Rinse the pork in cold water and pat it dry with kitchen paper.