Monday, June 12, 2017

Cách nấu mì tương đen Jjajangmeyon của Hàn Quốc

Jajangmyeon là món mì tương đen vô cùng quen thuộc trong các bộ phim truyền hình Hàn Quốc. Hôm nay mình cùng làm món mà người Hàn vô cùng yêu thích.
Nguyên liệu:
  • 1 Tbs dầu ăn
  • 1 lb thịt heo béo vai hoặc mông, cắt thành hình khối 1-inch
  • 1/2 thìa muối
  • 4 tép tỏi, thái nhỏ (khoảng 1 1/2 Tbs)
  • 2 củ hành xanh, thái nhỏ (khoảng 3 Tbs)
  • 1 Tbs gừng cắt nhỏ
  • 1/3 chén tương đen (Choonjang)
  • 1 củ hành lớn, cắt nhỏ thành 1-inch (khoảng 12 oz)
  • 1/4 bắp cải xanh lớn, cắt thành các khối 1-inch (khoảng 10 oz)
  • 1/4 chén rượu gạo (tùy chọn)
  • 1 chén nước dùng gà
  • 1 1/2 Tbs đường
  • 1 1/2 Tbs bột bắp và nước lạnh
  • 2 miếng mì Jjajang tươi (bạn có thể thay thế cho udon, mì trứng khô hoặc spaghetti)
  • Dưa chuột, tùy chọn
  • 4 quả trứng được thả, tùy chọn

Directions for making jjajang sauce

  1. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
  2. Pour out the excess pork fat.
  3. Add radish and stir fry for 1 minute.
  4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
  5. Clear a space in the center of the wok by pushing the ingredients to the edges.
  6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
  7. Add  2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
  8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
  9. Add the sesame oil and remove from the heat.
    jjajangmyeon
  10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).

Make jjajangmyeon

Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.
  1. Boil and drain the noodles. Rinse and strain in cold water.
  2. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.

Make jjajangbap

  1. Make one serving of rice, and add the jjajang sauce over top.
  2. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.
Ingredients:
– 7 TBSP oil (I used olive to be healthier)
– 7 TBSP Black Bean Paste AKA Chunjang 춘장
– 2 medium sized onions
– 250 g of ground pork (but we’re using 300g of pork because booyaa)
– 1/4 TSP ground black pepper (or add more to taste)
– 1/2 TBSP Sugar
– 1 TBSP Oyster Sauce (I used chili oyster sine I like spice)
– 2 Cups of Water or low sodium Broth
-Fresh noodles, preferably kalguksu 칼국수 noodles (4 servings)
For The Thickener:
– 1 TBSP Potato starch
– 2 TBSP cold water

Kicthen Tools:

-Small sauce pan (sauce)
-large frying pan (pork + sauce)
-medium sauce pan (noodles)
*SEE NOTES FOR OPTIONS

Cooking Instructions:

1. In a small sauce pan heat the oil over low heat. Add the black bean paste and stir together constantly for 6-8 minutes.
2. When the mixture starts to release a strong smell (like chocolate or freshly baked bread) or once the time is up, strain/pour off the excess oil. Set the black bean paste aside off the heat.
3. Add about 1 TBSP of the excess oil to a frying pan and toss in the onions. Sauté on medium heat until softened but not totally cooked.
4. Add the pork, grind on some black pepper while yelling BAM and let it cook.
5. As the pork cooks, start boiling hot water for the noodles.
6. Once the pork is lightly browned (don’t dump off the pork oil) add the black bean sauce and stir furiously! You should coat the pork well.
7. Add the 2 cups of liquid (water or broth) and simmer for about 5 minutes. If you’re adding more veggies, add them now but reduce the liquid to 1.5 cups since the veggies will create more liquid.
8. While the pork mixture simmers, cook the noodles according to the package instructions. Most kalguksu noodles require you to rinse them in cold water after you drain them until they are almost cool or else they will form a death ball of noodles that cannot be separated. Unless you’re into that kind of thing.
9. Add 2 TBSP of cold water to 1 TBSP of potato starch and mix with a fork or an adorable mini-whisk. This is your thickener aka slurry.
10. The more your reduce the pork and black bean sauce, the saltier and more intense the black bean mixture will be, so you can test the flavour as you simmer it and decide when you want to stop. Once you like the flavour, add the potato starch slurry to thicken it. Stir well and it should thicken almost instantly. Sauce is finished!
11. Add the noodles to a bowl and scoop on a hearty serving of sauce. Garnish with thinly sliced cucumber and eat before it gets cold!
12. Take a picture and send it to me on Facebook or Twitter. Haha just joking, you don’t have to but I’d love it if you did! Martina makes big puppy eyes.

NOTES:

First off, after searching several Korean food blogs SooZee, Leigh, and I decided on this recipe, but I did tweak it a bit because the instructions were super vague. I also made some personal changes, but I explained my changes to the original recipe below.
1. The oil being used should be grapeseed or other flavourless oils but for health sake I chose to go with olive oil and I didn’t notice a taste difference.
2. The original recipe users 1 TBSP of sugar but I used 1/2 TBSP of xylitol coconut sugar.
3. You can use cornstarch instead of potato starch.
4. The black bean paste is really really salty so if you add broth instead of water (which I did) make sure you use a low sodium kind or your salt tastebuds will explode.
5. Some Korean recipes are measured differently than I’m used to. They use grams or “full spoon”, “half spoon” and “quarter spoon” which refers to the average Korean spoon, not a TBSP or TSP. So I measured the Korean spoon and translated the recipe into cups and TBSP/TSP. In this case, 100 grams of bean paste = 7 TBSP.
6. I would personal add some more vegetables/stuff to this such as cubed zucchini, eggplant, and tofu, but since I wanted it to be a “delivery” style jjajamyeon, I stuck to the basics.
Yeah!
Lastly, don’t forget to click on this lovely button below. It’s so worth it!(Nguồn Seonkyoung Longest)

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