Tag: East Asian
Jjajangmyun (Korean Noodles with Black Bean Sauce)
Jjajangmyun (Korean Noodles in Black Bean Sauce)
Jjajangmyun has its roots in Chinese cuisine. You may have seen it on Chinese menus as chicken in black bean sauce. The main difference between the Chinese and Korean versions is that the Korean jjajangmyun is typically sweeter due to the addition of sugar.So what is black bean paste? In Asian cuisine, black bean paste isn’t made from black beans, but fermented soy beans and carmel color. The Korean version of this paste is bitter and is sweetened with sugar. The paste is the essential ingredient in black bean garlic sauce, which is pretty much the base of jjajangmyun.Preparing jjajangmyun is fairly simple. You can use either pork or chicken for the protein. Pork shoulder and chicken thigh will work the best. A little bit of fat is necessary in this dish. Once the sauce is finished, it is ladled over Korean jjajang noodles. It is then topped off with a fried egg. If you don’t have noodles, you can put this over steamed rice; A.K.A. jjajangbap.
Ingredients
- 1 tbsp vegetable oil
- 1 lb pork shoulder 1” cubes
- 6 garlic cloves minced
- 3 green onions chopped
- 2 tbsp ginger minced
- 1/2 cup black bean paste
- 1 medium onion diced
- 1/4 head green cabbage chopped
- 1/3 cup rice wine
- 1 cup chicken stock
- 2 tbsp sugar
- 1 1/2 tbsp cornstarch dissolved in 4 tbsp of cold water
- 2 portions jjajang noodles
- fried eggs
Instructions
- Heat up cooking oil in a large sauté pan or wok over high heat. Sauté the pork shoulder for 3 minutes.
- Stir in the green onion, garlic, and ginger. Sauté for 2 minutes.
- Stir in the black bean paste. Cook for 1 minute.
- Add in the cabbage and onions. Cook for 3 minutes.
- Add in the cooking wine. Cook until the liquid has evaporated. Then add in the chicken stock and sugar. Bring to a boil. Reduce the heat to medium. Simmer uncovered for 15 minutes.
- While the pork and black bean sauce is simmering. Bring a pot of water to a boil. Add the jjajang noodles, boiling for 6-7 minutes. Drain and run under cold water.
- The last minute of cooking, stir in the slurry you made of cornstarch and water. This will thicken the sauce.
- Portion out the noodles and black bean sauce. Top with a fried egg.
Jjamppong (Seafood Noodle Soup)
Jjamppong (Seafood Noodle Soup)
Jjamppong is a Korean spicy seafood noodle soup. Despite there being a ton of ingredients in this recipe, it’s fairly simple to make and takes little time. You can adjust the heat to your liking by adding more or less gochugaru. There are a couple routes you can go when selecting the seafood for this soup. The first is the buy a frozen seafood mix, usually consisting of crab, shrimp, mussels, clams, squid, octopus, and cuttlefish. Make sure that the seafood mix is defrosted before adding to the soup. The other route to go would be to customize what seafood goes into this soup by buying fresh seafood, still in the shell. This will cost more, but will yield tremendous flavor.
Ingredients
- 4 tbsp vegetable oil
- 6 garlic cloves minced
- 2 tsp ginger minced
- 5 green onions chopped
- 4 oz pork diced
- 1 mefium onion sliced
- 6 oz cabbage shredded
- 1 small zucchini julienned
- 1 small carrot julienned
- 4 tbsp gochugaru
- 1 tbsp smoked paprika
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/4 cup shaoxing cooking wine
- 6 cups chicken stock
- 1/2 tsp salt
- 2 lbs frozen seafood mix.
- 2 portions Kalguksu noodles
Instructions
- In a large pot over medium high heat, sauté the garlic, ginger, and green onions for 2 minutes.
- Add in the pork, cabbage, carrots, zucchin, and onions. Sauté for 2 minutes.
- Add in the gochugaru and smoked paprika. Sauté for a minute.
- Add in the soy sauce and oyster sauce. Sauté for 30 seconds.
- Pour in the shaoxing cooking wine and chicken stock. Season with salt. Bring to a boil.
- Add the seafood mix and cook for 3 minutes.
- Bring water to a boil in another pot. Add the Kalguksu noodles. Boil for 5 minutes.
- Drain and rinse under cold water.
- Add a portion of the noodles to a bowl. Ladle over the seafood soup. Garnish with green onions.
Korean-Style Chicken Noodle Soup
Korean Style Chicken Noodle Soup
It’s that time of year in MN; cold as fuck and lots of snow for the next 6 months. That means it’s soup time! This Korean chicken noodle soup is ready in an hour and is fairly easy to make. For being a chicken noodle soup, it is quite heavy having both potatoes and noodles. Starchy. The chicken used in this soup isn’t added into the stock like in other recpies, but is deboned, leaving the skin intact to the thighs. The bones are used in the making of the stock for the first 30 minutes of the boil. The chicken thighs are sautéed until cook through, allowing the skin to get crispy. They are added on top of the soup when bowling up. Once the stock has been scooped of bones, green onions, ginger, and scum, onions, garlic, potatoes, fish sauce, and soup soy sauce are added and simmered for 10 minutes. The type of noodle used in this soup is called Kalguksu, meaning “fresh hand cut noodles.” You can find these in the refrigerated section of your local Asian market. They come in portions of 5. Add 3 portions of the noodles to the stock and cook for 5 minutes.Portion out the soup and noodles into large soup bowls. Place 1 whole chopped chicken thigh across the top of the soup. Add a lot of green onions to the soup. Finish with some cracked black pepper. So much goodness.This soup is not good as leftovers in this preparation. The noodles will absorb too much of the stock, making them really mushy if you eat it the next day. What you can do is boil the noodles separately from the stock. Then you can add the noodles to the soup bowl, pouring the stock over. Then top with the chicken and green onions. Save the leftover noodles in a container for up to 3 days in the refrigerator.
Servings: 4
Ingredients
- 2 lbs bone in chicken thighs
- 2 tbsp vegetable oil
- 12 cups chicken stock
- 3 slices of ginger
- 2 whole green onions
- 2 cups water
- 1 tbsp fish sauce
- 1 tbsp soup soy sauce
- 1 head garlic minced
- 1 medium onion sliced
- 2 medium potatoes peeled and sliced 1/4” thick
- 3 portions kalguksu noodles
- 2 green onions chopped
- cracked black pepper
Instructions
- Debone the chicken thighs, leaving the skin intact.
- Add the chicken bones, ginger slices, and whole green onions to a pot filled with 12 cups of chicken stock. Cover. Bring to a boil and simmer for 30 minutes.
- While the stock is boiling, heat up cooking oil in a large sauté pan over medium high heat. Add the chicken thighs skin side down.
- Cook for 5-6 minutes a side, making sure the skin is crispy and the chicken is cooked all the way through. Place the chicken thighs in a metal bowl and pkace a cover over it.
- After boiling for 30 minutes, scoop out all of the bones, green onions, and ginger slices. Skim off any scum from the chicken bones.
- Add in the 2 cups of water, onions, garlic, potatoes, fish sauce, and soup soy sauce. Simmer on medium high heat for 10 minutes.
- Stir in the 3 portions of Kalguksu noodles. Cook for another 5 minutes.
- Chop each of the chicken thighs.
- Portion out the noodles and broth into a soup bowl. Place a chopped chicken thigh across the top of the soup. Top with a lot of green onions. Finish with some cracked black pepper.
