Easiest Way to Make Homemade Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, jjajang myun 짜장면 (chinese-korean black bean noodles) sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have jjajang myun 짜장면 (chinese-korean black bean noodles) sauce using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:

1. Get vegetable oil
2. Make ready 1 medium onion chopped into 1/4" dice (about 1 cup)
3. Prepare 1 large carrot cut into 1/4" cubes (about 1 cup)
4. Take 1 medium zucchini cut into 1/4" cubes (about 1 cup)
5. Get 1 medium potato cut into 1/4" cubes (about 1 cup)
6. Make ready 1 lb pork shoulder cut into 1/4" cubes & tossed with 1/2 tsp salt, 1/4 tsp black pepper, 1 Tbsp corn or potato starch
7. Get 1 Tablespoon corn/potato starch slurried in 2.5 Tablespoons cold water
8. Get 1/3 cup jjajang (Korean black bean paste)
9. Make ready 1 3/4 cups unsalted chicken stock (or 1 2/3 cups water)
10. Make ready 1 Tablespoon sugar

Instructions to make Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce:

1. In a large pot, saute the vegetables in 2 or 3 batches, using 2 teaspoons of oil per batch, over slightly higher than medium heat for 4 to 5 minutes. Set aside.
2. In the same pot, add 1.5 Tablespoons oil, turn the heat up to medium high, and saute the meat for 4 to 5 minutes, until most of the pieces have a dark golden brown sear on them.
3. Pour in the black bean paste, water, sugar, and starch slurry, and story thoroughly to break up the paste and evenly distribute all the ingredients. Make sure to scrape the bottom to release any fond.
4. Bring the sauce up to a gentle boil for about 2 minutes, then cover and reduce heat to medium low and simmer for another 5 to 7 minutes, stirring occasionally.
5. At this point, give the sauce a taste, and if it's a little too salty, add water in Tablespoonfuls to adjust the flavor. (The salt in such salty condiments as black bean paste can intensify exponentially past a certain point in cooking.) Cut the heat and allow the sauce to cool and set for 5 minutes or so before ladling it over your noodles or rice.
6. Enjoy! :)

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