Best 3 Instant Black Bean Noodles Korean Recipes
**Explore the Culinary Symphony of Korean Black Bean Noodles: A Journey Through Flavor and Tradition**
Embark on a tantalizing culinary adventure with Korean black bean noodles, a symphony of flavors and textures that will delight your palate. This delectable dish, known as Jjajangmyeon in Korean, is a beloved staple in Korean cuisine, captivating hearts with its rich, savory sauce and springy noodles. Join us as we delve into the world of Korean black bean noodles, uncovering its history, exploring its variations, and presenting a collection of mouthwatering recipes that will transport you to the vibrant streets of Seoul.
Our culinary journey begins with an exploration of the origins of Korean black bean noodles, tracing its roots back to the early 20th century when Chinese immigrants brought their culinary traditions to Korea. Over time, this dish underwent a metamorphosis, adapting to local ingredients and tastes, resulting in the unique and beloved Korean version we know today.
Next, we embark on a voyage through the diverse landscape of Korean black bean noodle variations, discovering the distinct regional interpretations that add layers of complexity to this dish. From the classic Jjajangmyeon, with its thick, glossy sauce and al dente noodles, to the spicy and aromatic Jjamppong, featuring a fiery seafood broth, each variation offers a unique taste experience that showcases the culinary diversity of Korea.
To fully immerse you in the culinary wonders of Korean black bean noodles, we present a curated collection of recipes that encompass the essence of this beloved dish. Dive into the depths of flavor with our classic Jjajangmyeon recipe, where the harmonious blend of black bean paste, pork, and vegetables creates a rich and savory sauce that perfectly coats the springy noodles.
For those seeking a spicy adventure, our Jjamppong recipe will set your taste buds alight with its fiery seafood broth, brimming with an array of vegetables and succulent seafood. And for a vegetarian twist, our Veggie Jjajangmyeon recipe offers a symphony of flavors and textures, featuring a medley of colorful vegetables enveloped in a rich black bean sauce.
As you embark on this culinary journey, we invite you to savor the diverse flavors and textures of Korean black bean noodles, a dish that embodies the spirit of Korean cuisine. Let your taste buds dance with delight as you explore the classic and contemporary variations of this beloved dish. So, gather your ingredients, fire up your stove, and prepare to be captivated by the symphony of flavors that awaits you in the world of Korean black bean noodles.
KOREAN BLACK BEAN SAUCE NOODLES (JAJANGMYEON)
Jajangmyeon is a popular Korean noodle dish mixed in with black bean sauce. Learn how to make it at home!
Provided by Sue
Categories Noodles
Time 50m
Number Of Ingredients 21
Steps:
- Rinse the pork in cold water and pat it dry with kitchen paper. Add the pork marinade sauce onto the pork. Mix them well and leave it for 15 mins.
- Cut the onion, zucchini and potato into small cubes.
- Thin slice the mushrooms.
- Cut the cabbage into small to medium size pieces.
- Julienne cut the cucumber.
- Pre heat the wok until the bottom is heated well. Add the lard (or cooking oil) and melts it in the wok. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins.
- Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.
- Add the pork into the wok and stir until the pork is half cooked.
- Add the onion, zucchini, and potato and stir until all are 1/3 cooked (for 3 to 5 mins).
- Add the mushrooms and cabbages and stir for 2-3 mins.
- Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Stir for 1 to 2 mins.
- Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)
- Add the slurry into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)
- (While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).
- Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.
- Add the black bean sauce (from the step 8) on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.
- Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)
Nutrition Facts : Calories 522 kcal, Carbohydrate 22 g, Protein 22 g, Fat 37 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 471 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
JAJANGMYEON (NOODLES IN A BLACK BEAN SAUCE)
Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. Learn how to make this restaurant favorite at home with this easy to follow recipe!
Provided by Hyosun
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- 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.
- Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
- Add the onion and cook until soft, stirring occasionally.
- Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
- Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
- Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
- Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
- Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
- 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 (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.
JAJANGMYEON (VEGETARIAN KOREAN BLACK BEAN NOODLES)
Jajangmyeon (jjajangmyeon) is a quick and easy Korean black bean noodle dish that is delicious.
Provided by Islandwatergirl
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
- Combine cornstarch and water together in a bowl until fully mixed.
- Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
- Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 55.6 g, Fat 5.9 g, Fiber 2.9 g, Protein 9.5 g, SaturatedFat 0.3 g, Sodium 401.5 mg, Sugar 10.3 g
Tips:
- Soak the black bean noodles: This helps to soften them and make them more pliable, which will prevent them from breaking when you cook them.
- Use a large skillet or wok: This will give you plenty of room to stir-fry the noodles and vegetables without overcrowding them.
- Cook the noodles in batches if necessary: If you have a lot of noodles, you may need to cook them in batches to prevent them from sticking together.
- Use a high heat: This will help to create a nice sear on the noodles and vegetables.
- Stir-fry the noodles and vegetables until they are tender: This should take about 5-7 minutes.
- Add the sauce: Once the noodles and vegetables are cooked, add the sauce and stir to combine. Cook for an additional minute or two, or until the sauce has heated through.
- Serve immediately: Black bean noodles are best served hot, so enjoy them right away!
Conclusion:
Black bean noodles are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are also a good source of protein and fiber. With a little planning and preparation, you can easily make black bean noodles at home. So next time you are looking for a quick and easy meal, give this recipe a try!
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