Jjajangmeyon Korean Black Bean Noodles

hi guys I'm Sonia longest welcome to Asian at home and today I'm going to show you how to make that a Mela it's a Korean Chinese black bean noodles I know a lot of you asked me to make this recipe I actually have done this exact same recipe about three years ago but why not making better quality videos so you guys to be understand more easier and more pleasant to watch so let's get started first I'm going to talk about the pork because it is one of the main ingredients porchetta yet my German recipe is really simple but super duper flavorful so I have one pounds of a pork pot that I cut up into little cubes if you don't like pork you can obviously you can either a chicken thigh or actually a little beef - beef works really well in this recipe and I'm just going to set aside right here and let's just start to chopping up our vegetables first four cloves of garlic finely chop the garlic next ginger we need a tablespoon of ginger source of our same amount as garlic and about two to four green onions I'm actually going to use only two of them today because you wanted only three vegetables are the aromatic vegetables to give this beautiful fragrance to jajangmyun and now let's move on to those big chunk of vegetables that really goes well with the pork and the sauce and another soda so I like my judgment or judgment should be have this little sweetness into it at least the Korean gentleman should be sweet and savory so I like to using a lot of a sweet vegetables so instead of using regular yellow onion I like to use this is sweet onion you just need a one large sweet onion and just cut into big chunks and about 10 ounce of regular green cabbage I like to keep my gentleman really simple so sweet onion and cabbages or I'm going to add as vegetables but if you like to you can add zucchini you can add potatoes those are goes really well with doesn't man as well so if you like those vegetables go ahead and add but I like to keep it simple and I'm just going good card tablature the same size as the onion all right just set aside with the onion right here before we start cooking let's talk about the chin down chin down is the black bean paste it you can see it's totally totally like black there's no chance to be like little slightly brown or nothing like that it's like straight SuperDuper dark black and it has very salty savory those kind of fragrance but it's quiet salty it is actually quiet salty and you can actually find at the store either rotund young raw black bean paste regular black bean paste or already start fry to cook the black bean paste my recipe actually either one of them works because how I cooking the technique of cooking my Jang man is both black bean paste would work so don't be confused on which one I should get just either one will work okay so grab whatever you feel like grabbing you will need about 1/3 cup of black bean paste the week with ginger so I think we're ready to start the cooking let's move on to the stove get your wok over high heat and add 1 tablespoon of a cooking oil a the Q of the port cook the pork arbitary nice golden brown and crispy about five minutes by now you will see about copy tablespoon of pork fat in the wok this is a perfect timing to add garlic ginger and green onion stir fry about a minute or until you smell it's beautiful aroma then add ginger the black bean paste and stir fry all together we are start frying the black bean paste the first because it has naturally a little bitterness so we can get rid of that and also pump up there not a flavor even more now add in the onion and the cabbage stir-fry about 5 to 6 minutes or the vegetables are slightly softened at 1/4 cup of rice wine and cooked it until rice wine is all evaporate this step is optional all right now this is time to add one cup of chicken stock and the 1 and 1/2 tbsp of sugar mix everything together keep stirring and we are going to bring this to boil when it starts boiling reduce the heat to medium and simmer for 15 to 20 minutes there is no need to cover while you're simmering so while the chata is simmering I'm going to show you what type of noodles I'm using today so I'm using this Chinese style fresh noodles right here I got this from my local Asian grocery store you can find this at the frozen section or refrigerator section if you cannot find any any close to these fresh noodles go ahead and use a dry igniters you don't like noodles it's okay it's amazing amazing taste on top of the rice as well we put that on top so let it cook the noodles by following the duration the package we are using before judging is done so we can serve all together the chatter is almost done the last touch we are going to do just make this quick cause touch water by mixing one and half tablespoon of cornstarch and one 1/2 tablespoon of cold water and add in two simmering Jazza while you are whisking it now you see the charging is instantly thickened and glossy as you remember when you had in Korea yeah that data is done all right to serve Jiang Yan and this cooked in the dirt right in the middle of a serving bowl you need a quiet large size because you need to like a mix with the sauce and the new juice and everything and pour this chatter wait oh my god looks freaking amazing just because I like it I'm going to add a little cucumber give a nice freshness that a man can be served with just like this beautiful right but when I was young a lot of Korean Chinese restaurant actually put a fried egg on top of charred onion I have no idea why they don't do it anymore but that was actually my favorite part of judgment as well so I'm going to do it because I can do it okay I got too excited I cannot wait to take a on and actually Jacob will love this one because he's a dad I'm a sucker if I can still call him like that no spy my god I'm not excited I'm sorry haven't had this in a long time like he's a super hungry right now this is like my Korean comfort food huh yeah really yeah it's so hard on their bad didn't cook that off yeah you should hmm you gonna be careful with the black sauce getting on your clothes though first time I ever ate this I got called that I eat in the same way as a four-year-old what you want to do is actually mix with the two chopstick holding like that this is how Korean do like this and then like open than others because triangle is number one delivery food in Korea so the new ders temp to be little sticky by the time when you get the food so you have to use these two chopsticks to kind of mix everything together you're meeting miss yours all right space enough okay I couldn't miss yours I don't have you mix my noodles I should open attack on my restaurant entitlement option new server with some booty come so much better ones in Korea even tend to be really salty it isn't perfectly done first time if you have a bid don't be scared to use it it's so cute too when little kids eat this oh yeah plus they get all the local Jayco used to it like this now he graduate that test station and I spent the noodles and I have all the little black specks all over my shirt nobody almost ate it I'm hungry is good if you guys like the might Ottoman recipe give me a thumbs up because this is a pillar dozen recipe it's probably the best attorney you will ever had mm-hmm and subscribe my channel for more inspirations and idea of Asian home cooking thank you so much for watching me today and remember you can always cook Asian food at your house making it easy and fun I'm hung your longest and this is Asian at home and I will see you next time

Channel: Seonkyoung Longest

Views: 964,428

Rating: 4.9548345 out of 5

Keywords: authentic, authentic recipe, seonkyoung, seonkyoung longest, Asian at home, Asian home cooking, Asian at home recipes, Asian recipe, Asian home cook meal, chinese food, Korean food, Indonesian Food, Japanese food, Vietnamese food, recipe, cooking, recipes, jajangmyeon, jjajangmyeon, jajangmyeon recipe, jading, jajangbap, jajangmyeon korean black bean noodles, reset jajangmyeon, jajangmyeon taste, black noodles, korean black noodles, Zhajiang

Id: bXS0OlZBr7A

Length: 11min 19sec (679 seconds)

Published: Fri Aug 12 2016