Jajangmyeon - Black Bean Pasta My Versión
Jajangmyeon - Black Bean Pasta My Versión

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, jajangmyeon - black bean pasta my versión. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Find Deals on Jajangmyeon in Noodles on Amazon. Great recipe for Jajangmyeon - Black Bean Pasta My Versión. If it doesn't, proceed with the whole recipe as written. This recipe makes enough sauce for two servings but just enough noodles for one so that you can save the remaining sauce for another day.

To get started with this particular recipe, we must first prepare a few components. You can cook jajangmyeon - black bean pasta my versión using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Jajangmyeon - Black Bean Pasta My Versión:
  1. Prepare Spaghetti Noodles
  2. Prepare 1 large potato cut into cubes
  3. Get 1 can button mushroom sliced
  4. Make ready 1 cucumber
  5. Prepare 1/4 cabbage chopped
  6. Get 1 tablespoon augar
  7. Take 1 tsp black pepper
  8. Make ready 3 tablespoon fermented black bean paste
  9. Get Vegetable oil
  10. Make ready 1 tablespoon oyster sauce
  11. Take cube Pork sliced
  12. Get 1 cup chicken stock
  13. Get 1 tablespoon flour
  14. Prepare 1 large onion (white)

Serve noodles in a large pasta bowl and add black bean mixture on top. Black bean noodles is similar to Beijing Zha Jiang Mian. Both of these black bean noodles use bean paste but the Korean version–jajangmyeon uses pork belly, zucchini, potato, onion, daikon radish, and chunjang. Types of Korean black bean noodles.

Instructions to make Jajangmyeon - Black Bean Pasta My Versión:
  1. Heat the oil in a pan and then add the fermented black bean paste let it simmer for 5 minutes
  2. Add the pork, onions, potatoes and sauté (I pre-boiled the pork so it’s already soft and cooked)
  3. Add the oyster sauce and pepper and sugar. Then slowly pour in the chicken stock. Let it simmer until potato’s are cooked.
  4. Add the flour to make it starchy. Then add the cabbage
  5. Prepare the noodles and pour in the black bean sauce. Garnish with sliced cucumber and serve.

Both of these black bean noodles use bean paste but the Korean version–jajangmyeon uses pork belly, zucchini, potato, onion, daikon radish, and chunjang. Types of Korean black bean noodles. Jjajangmeyon (짜장면): When there's no other word in front of it, it simply refers to regular jajangmyeon, also known as yetnal jajangmyeon — yetnal meaning from the past or old-fashioned. For this type, water or stock is added to the sauce as well as some starch slurry to thicken it. Bring a large pot of water to boil, add in two servings of.

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