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Jajangmyeon Recipie

I found this recipie for Jajangmyeon if any fellow lovers of Korean food are interested. If you haven't had it before,Jajanmyeon is a Korean-Chinese noodle dish that has meat and veggies covered in a delicious Black Bean Sauce. Jajangmyeon is probably one of my favorite Korean dishes but I had to give it up because I don't eat pork anymore and that's the way its made in restaurants. I was also wondering has any one every made this recipe (or one similar) and put in tofu instead of meat?

2 servings
12 - 14 ounces fresh jajangmyeon/udon noodles

5 tablespoons Korean black bean paste (chunjang or jjajang)
2 tablespoons oil (canola or vegetable oil)
1 tablespoon sugar
1 tablespoon oyster sauce (optional)

4 ounces pork loin (or beef if desired)
1 tablespoon rice wine (or mirin)
1/2 teaspoon grated ginger (optional)
salt and pepper

1 large onion
4 ounces cabbage
1/2 zucchini (about 4 ounces)
1 tablespoon oil (canola or vegetable oil)
cucumber matchsticks for garnish (optional)

1 cup chicken stock (or water)
1 tablespoon potato or corn starch*, dissolved in 1/4 cup of water
(*use up to 2 tablespoons for thicker sauce.)

Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.

Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.

Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly. (If using pre-fried/roasted black bean paste, you can skip this process. Just add the sugar and the optional oyster sauce when stirring in the bean paste.)

Heat a large pan with a tablespoon of oil over high heat. Add the pork and stir fry until almost cooked. Add the vegetables and cook until soft, stirring occasionally.

Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.

Pour in the stock (or water) and bring it to a boil. Reduce the heat to medium high and cook for 4 to 5 minutes.

Stir in the dissolved starch and cook briefly until the sauce is thickened. Add more sugar to taste if necessary.

Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them. Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks.

The source has a lot of pretty pictures to go along with the recipe if you find that to be more helpful. I look forward to cooking this in the future. Let me know how it turns out if any of you guys decide to cook it!


( 6 comments — Leave a comment )
May. 31st, 2011 07:53 pm (UTC)
I haven't made this one but my local thai restaurant will put tofu or mock duck in any of their beef or chicken dishes. I actually prefer most of them that way after tasting with both meat and mock.
May. 31st, 2011 08:17 pm (UTC)
Yes, growing up we've subbed out the pork for tofu, as well as putting in just extra zucchini. :)
May. 31st, 2011 11:33 pm (UTC)
I always prefer Jijangmyeon to zhajiangmian simply because the Korean version puts in more vegetables. lol

Personally, I always treated the pork as "your choice of meat or protein". Ground beef/chicken/turkey, bacon, tofu. It changes the flavor a little but not super dramatically. It's still going to taste like black beans. I suppose to me it's the same as ordering sweet and sour at a restaurant and being asked "chicken or pork?" It's still sweet and sour, it just matters what sort of meat you are in the mood for.
May. 31st, 2011 11:40 pm (UTC) also has a wonderful recipe.
Jun. 1st, 2011 12:07 am (UTC)
We make this vegetarian style all the time. My kids are crazy about it.
Jun. 1st, 2011 08:33 am (UTC)
I want to eat this so badly, but I can't buy the black bean sauce anywhere around here...
( 6 comments — Leave a comment )


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