Making Fire Flavored Black Bean Noodles with Korean Black Bean Noodles Powder sold on the market/If you put it in, you can make it taste like fire at home! What is it?
I'm going to make jajangmyeon at home with this young lady and the young master.
I made fire-flavored black bean noodles using a product called
Jikhwajajang from a Korean company, cheongjeong-won!
Are you curious to know how to make the direct taste at home?
They sell fire-flavored oil called hwayu in Korea! It's not a t
raditional Korean sauce, but in modern times, it's used to make
spicy stir-fried pork or jjamppong.
Among the representative delivery foods in Korea, the taste of
jajangmyeon varies greatly everywhere you order it these days,
so many house cook Chapagetti every Sunday, but I eat
this!
This is a famous jajangmyeon restaurant flavor. It's very
delicious. If you
like jajangmyeon or are curious, I'd like to recommend this
recipe with confidence. Then I'll tell you the recipe.
Please understand that the last thing I need to say is that there
may be some mistakes because I used Naver's translator called
Papago.
Let's goπ
πππππ
<Fire-flavored Black Bean Noodles Ingredients (based on 4 servings/rice spoons)>
half a spoonful of minced garlic
2 green onion stalks 15 cm size
120g for pork sirloin curry
a medium onion and a half
Two potatoes in the middle
1/3 of carrots
3 tablespoons of cooking oil
500ml of water
half a spoonful of Hwayu
Frying eggs as much as you like
frozen udon noodles
5 pinches of ground pepper
Chili pepper powder as much as you like
It's for decoration
Let's start with the ingredients. We prepare 120g of pork for a fist. Sirloin for curry is good for a bite.
Cut the minced garlic into half a spoonful of rice and the 2
15cm stems together. These will be used to make green onion
garlic oil. Chop 1/3 carrots and cut 1 half of onion medium into
1.5cm cubes. And chop the 2 potato mediums into particles.
Then, prepare three spoons of cooking oil, half a spoon for four
people, and five pinches of ground pepper. That red pepper oil
is a kind of fiery oil.
This is the product I used! I bought it with my own money. It's
not a commercial! I like it.
Ottogi Black Bean Noodles are also good. Heheπ½
The best way to dissolve jajangmyeon in water without
clumping
it is to put all the jajangmyeon powder in 500 ml of water in
advance and whisk it! Then mix well in advance and never boil
it
together! Here's an intermission tip from hyung butler's!
Now that I'm ready, I'll start making it!
Heat a coated pot over a medium heat, cover with 3 spoons of
oil, then stir-fry minced garlic and green onions to give away
the
basic Chinese garlic oil. When the scents of green onions and
garlic come up and the garlic is half-brown, it's a success!
If the green onion garlic oil is well enough, add the pork and 5
pinches of ground pepper and stir-fry the pork until it is half
white!
When the pork is half-cooked, add all the trimmed
vegetables
and cook half-cooked.
When the vegetables are half-cooked, stir the black bean
powder into the water with a whisk to combine the subsides,
pour into the saucepan, and bring to a boil, stirring over high
heat.
Boiling sounds so delicious, right?
Bring to a boil over a high heat, then turn to a medium heat
when it boils, and bring to a simmer for 3-4 minutes, stirring so
it doesn't stick.
After 3 to 4 minutes, add half a spoonful of hue oil and stir to
turn off the heat right away. With just half a spoonful of hue oil,
the fire will taste just right for 4 people. If the fire taste is as
strong as crazy, it won't taste good, so just put in that much.
Then you're done.
Now you have to prepare the noodles! I
recommend boiling the frozen udon noodles for each product for
a specified time, and rinsing it so that it doesn't feel too cold, or
rinsing it at all.
If the noodles of black bean noodles are cold, the black bean
noodles get cold no matter how hot the sauce is.
In Busan, Korea's representative Gyeongsang Province, people
put fried eggs on top of black bean noodles. Many places in
Seoul don't put eggs on top. If you prepare fried eggs as much
as you like, it's really done.
It's time to introduce the plating!
Put the udon noodles in a wide bowl, half the spicy
jajangmyeon, and then put the egg on top. And sprinkle the
spicy fine red pepper powder and sesame seeds, which are
more spicy and delicious, and you're done with today's plating!
I also brought a friend of Crayon Shin-chan who is going to sample black bean noodles today!
But kalguksu noodles are more delicious because the sauce is
cut off than udon noodles, so I recommend you to eat kalguksu noodles!
Udon noodles have a strong feeling, and kalguksu feels like a delivery restaurant?
If you want to eat more like a Korean delivery restaurant, I recommend you to use Chinese noodles!
Let's eat sweet and sour pickled radish together! It's a perfect
match. In Korea, we sometimes disinfect pickled radish with a
little more vinegar. I recommend you sprinkle sesame oil on it!
It's seasoned and delicious!
"Wow, the chewy noodles with fire taste and the jajang sauce is
so attractive. Pickled radish looks so good on you, too!"
-bwabulidaemawang that I've tried.-
πππππ
Wow, the delicious fire-flavored black bean noodles are done!
Today's recipe is simple. I hope you follow along and enjoy a
delicious meal! Then I'll say goodbye while recommending
spicy
jajangmyeon for today's meal. Thank you for reading today's
message. I hope you have a happy and heart-warming day
today. We're closing the business with ingredients exhausted!
Goodbye!✋π
Recipe Source: hyeng butler's Korean food blog
Photo theft and writing are prohibited. Copyright is in my blog.
Comments
Post a Comment