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Jja-Jang Myun (จาจังยอน - บะหมี่ดำ)

by JONYTHAI JONY JUNG 2010. 3. 29.
Jja-Jang Myun (จาจังยอน - บะหมี่ดำ)
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                                  Jja-Jang Myun (จาจังยอน - บะหมี่ดำ)

                    Hi, I'm introducing Jja-Jang Myun. I realized recently why many people have requested this dish. My boy's taekwondo teacher (Khun Usa) said she has seen Koreans eating "Jja-Jang Myun" very often in a Korean drama. She said it looked very delicious. I was not surprised at her cooment because food has a very close connection with culture.
                   
                    Korean dramas are popular in Bangkok and other Asian countries which is not only the story of drama but also all components of the drama such as food, fashion, style of make up. If you make Jja-Jang sauce you can have it with noodle or rice. Let's make it!


Ingredients
     -  1 medium size zucchini, diced
     -  1 medium size onion, diced
     -  1 medium size potato, diced
     -  1/3 medium size cabbage, diced
     -  200 gram pork (any lean part), diced 
     -  8-10 small size shrimp
     -  1/4 cup peas in can
     -  1/4 medium size cucumber, sliced for garnish
     -  1/4 cup Jja-Jang (black bean paste)
     -  7 cups water
     -  2 1/2 tablespoons olive oil
     -  1 tablespoon sugar
     -  1/2 tablespoon salt
     -  1 tablespoon mirin (Japanese cooking wine)
     -  2 tablespoons corn flour with 2 tablespoon of water

Instructions (For 4 servings)
1.   Cut the pork into 0.5 inches (1 cm.) cubes. Leave the skin on.
2.   On a heated wok, put 1/2 tablespoon of olive oil and add the pork and stir fry it until it looks crispy.
3.   When the pork is well cooked and the color turns to golden brown, drain all the hot fat and set the pork aside. Leave it in the wok, we're going to use this later.
4.   Preheat a small frying pan over medium heat, then add 1/4 cup of black bean paste and stir fry for 1 minute.
5.   Remove the extra oil and set the black bean paste aside.
6.   Wash shrimps and marinate with pepper and mirin for 10 minutes.
7.   Cut all vegetables into 0.5 inches cubes and place them on a big plate or tray. You will end up with 1 cup of cabbage, 1 cup of potato, 1 cup of zicchini, and 2 cups of onion.
8.   Reheat the crispy pork in your wok over high heat, and add 1 tablespoon of olive oil.
9.   Add onion and potato with 1/2 tablespoon of salt and saute them for 2 minutes, and then add zucchini, cabbage, peas and shrimps and saute them for another 2 minutes.
10.  Add 7 cups of water and 1 tablespoon of sugar and until all ingredients are submerged, and close the lid and boil it for 15-20 minutes.
11.  Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the frying pan and stir it up.
12.  Mix 2 tablespoons of corn flour and 2 tablespoons of water and add it into the boiling soup and stir it. Then the soup will turn into a sticky sauce. You made Jja-Jang! 

  Susan's Tip : To check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw. 



Now, Let's cook the noodles (Myun).

Instructions (For 2 servings)
1.   You will need one bunch of noodles from the package.
2.   Boil water in a big pot, add the noodles and cover the lid. Cook for a few minutes according to the direction on the package (probably around 3 or 4 minutes).
3.   Try one sample noodle to check if it's cooked properly or not. It should be soft and not stiff at all. If it's cooked, drain the noodles wash with cold water roughly and place them on a large plate or bowl.
4.   Reheat the Jja-Jang sauce and put it on the noodles.
5.   Serving. Don't eat it cold!!!


                    Garnish with cucumber sliced on the top of Jja-Jang sauce. You can have this sauce with noodles or rice. And serve with Kim-Chi or Dan-Moo-Ji (yellow pickled radish).


                                                         


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