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[烹饪专区] 炸酱面(Jjajangmyeon)

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发表于 2012-9-3 12:05 PM |只看该作者 |倒序浏览

Jjajangmyeon : 2-3 servings
Noodles (or rice), pork belly, radish, potato, onion, zucchini, cooking oil, black bean paste, sugar, starch powder, sesame oil, cucumber

Ingredients:
Noodles for jjajangmyeon
½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)
1 cup of radish, cut into ½ inch cubes (about 1 cup)
1 cup of zucchini, cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
1½ cups of onion chunks
3 Tablespoons of vegetable oil
¼ cup plus 1 Tablespoon of black bean paste
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish
water

Directions for making jjajang sauce:

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.
Pour out the excess pork fat.
Add radish and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
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.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
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.
Add the sesame oil and remove from the heat
Serve with noodles or steamed rice

Noodles for jjajangmyeon are available at Korean grocery stores. The noodles are thick and chewy.

Directions for cooking the noodles:

Boil and strain the noodles. Rinse and strain the noodles in cold water.
Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately.

Directions for making jjajangbap:
Make one serving of rice, and add the jjajang sauce over top.

Jjajangmyeon：2-3份
面（或大米），五花肉，白萝卜，马铃薯，洋葱，食用油，黑豆沙，白糖，淀粉，香油，西葫芦，黄瓜

主要成份：
面条的jjajangmyeon
½磅重的五花肉，切成半英寸的立方体（约1½杯）
1杯，白萝卜，切成半英寸的立方体（约1茶杯）
1杯西葫芦，切成半英寸的立方体
1个马铃薯，去皮，切成半英寸的立方体
1½杯洋葱块
3汤匙植物油
¼杯加1汤匙黑豆沙
马铃薯淀粉粉2汤匙，结合¼杯的水和1茶匙的糖在一个小碗里，预留
香油1茶匙
半杯黄瓜，切成细火柴棍装饰
水

方向，使jjajang酱：

炒五花肉大，深炒锅用1汤匙植物油约4-5分钟，直到金黄色，香脆。
倒出多余的肥猪肉。
萝卜翻炒1分钟。
加入马铃薯，洋葱，西葫芦，并不断搅拌，约3分钟，直到土豆看起来有点半透明的。
清除的空间在炒锅的中心由推成分的边缘。
加入2汤匙植物油的中心入锅中，再加入¼杯黑豆沙，1分钟，用木勺搅拌，炒它。然后混合在铁锅中的一切，并不断搅拌。
炒锅中加入2杯水，，并让它煮，盖上盖子约10分钟。
打开盖子，品尝样品的萝卜和土豆。如果他们充分煮熟，拌入一点一点的水淀粉。继续搅拌，直到充分混合，厚。
加入香油，离火
服务与面条或米饭

面条的jjajangmyeon在韩国杂货店。厚，有嚼劲的面条。

煮面条的方向：

煮和应变的面条。在冷水中冲洗和应变的面条。
放在一个盘子上一份面条和添加的jjajang的酱顶部。与黄瓜条装饰，即可食用。

方向使jjajangbap：
一个服务的大米，和在顶部添加jjajang酱。