Thursday, 29 January 2015

Noodles with blackbean sauce Jjajangmyeon 짜장면

I needed to clear off some sauces in my pantry and one of them is Korean black bean sauce.
  
I have eaten 炸酱面, the chinese version long time ago but I have yet to taste the Korean version.

The looks doesn't really appeal but yet Korean drama always reflect this as something special and so today we shall give Jjajangmyeon (blackbean noodles) a try.

I didn't have a chance to go to a Korean supermarket so I made do with other type of noodle but overall the taste is did not differ too much.


Verdict: Hubby said it is quite similar to those that he had eaten in Korea.  So I guess this recipe passed the test.

Note: Please be very generous with the Jjajang.

Source: Maangi

What you need:
Serve: 4

1 pkt of Jjajangmyeon noodle
500g pork belly, cut into ½ inch cubes 
200g white radish, cut into ½ inch cubes 
1 cup of zucchini, cut into ½ inch cubes (I omitted)
200g potato, peeled and cut into ½ inch cubes
1 medium sized onion, cut chunks
3 tbsp of vegetable oil
¼ cup and 3 tbsp Korean Black Bean paste

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

1 teaspoon of sesame oil
cucumber, cut into thin matchsticks for garnish

1½ cups water

Method:

Stir-fry the pork cube in a large, deep wok with 1 tbsp of vegetable oil for about 4-5 minutes, until golden brown.

Add radish and stir fry for 1 minute

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

Push aside the ingredients and add in a tbsp of oil.

Add the black bean paste to the oil and stir fry until fragrant.

Now mixed in the ingredients and combined well.

Add water, cover and let it simmer for 10 mins.

Test whether potatoes and radish are cooked.  

Season with salt as required. 

Stir in corn starch mixture to thicken.   

Add a dash of sesame oil and remove.

Prepare the noodles and add the Jjajang over it.

Garnish with shredded cucumber.

Serve hot.




This post is linked to Little Thumbs Up , organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . 

This month's theme is Pasta / Noodles and My Bare Cupboard is hosting. You may link your post to Little Thumbs Up January 2015 : Pasta / Noodles

4 comments:

  1. hmm, i wonder if this is similar to the zha jiang mian we have in beijing? it looks and sounds similar... whatever, it is a lovely dish and being able to make this at home (so easily) is a bonus for me ^^

    ReplyDelete
  2. Hi Edith,
    I've tasted the Taiwanese zha jiang mian but haven't Korean style. Your bowl of zha jiang mian looked so yummy-licious.

    ReplyDelete
  3. Edith , our fridge needs clearing as well , sadly , I don't have a black bean sauce :D This dish looks very appetizing , one order , please !

    Thank you so much for sharing your delicious dish to LTU ! Cheers !

    ReplyDelete
  4. Hi Edith,
    Your Jjajjangmyeon looks so good!
    My tummy is rumbling for a bowl now :D
    Thanks a lot for sharing your recipe to LTU!
    mui

    ReplyDelete

Thanks for dropping by. If you have tried a recipe, do share with me your experience. It will be nice to hear from you. Cheers

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