Tadi malam bocah minta di bikin kan Jajangmyeon ala – ala Korea.
Tapi mie Jajangmyeon, ramen atau spaghetti pun tidak ada di rumah.
Sudah lah pakai mie instan saja.
Di buat pun di sesuaikan kan dengan bahan yang ada dan cocok di lidah.
Untuk topping daging bisa daging ayam , seafood, daging sapi dan lain – lain.
- 1 bungkus mie instan
- 1 buah dada ayam potong dadu
- 1 buah timun kupas, buang biji Potong – potong
- 3 siung bawang putih cincang
- 1 batang daun bawang potong ( saya skip )
- 2 sdm tepung maizena di larutkan dengan
- 2 sdm air , 1 sdt gula pasir dan 1 sdm minyak wijen
( Jika tidak ada atau tidak suka bisa ganti dengan minyak goreng )
- 1 sdt garam
- 1 sdt kecap asin
- 100 ml air bersih / di sesuaikan
- 1/4 buah bawang bombai potong
Bahan pasta chujang :
1 sdm rata gula merah
2 sdm kecap manis
1 sdt bubuk cabe ( cabe biasa bisa )
Campurkan dalam satu wadah aduk – aduk Sampai menjadi adonan
Langkah membuat Jajangmyeon
- Didihkan air masukan 1 sdt garam, Rebus mie instan hingga matang
- Tumis bawang putih, bawang bombai serta daun bawang hingga kecoklatan, angkat tiriskan.
- Sisa kan 1 sdm minyak Tumis chunjang Aduk cepat +- 1 menit
- Angkat taruh lagi di wadah.
- Tumis dada ayam hingga matang Masukkan bawang putih
- Aduk rata, tuang air didihkan.
- Masukkan chunjang dan kecap asin, Aduk lagi
- Masukkan larutan tepung maizena, Aduk cepat.
- Tata mie di piring tuang kan di atas mie
- Sajikan dengan irisan timun dan telur rebus jika suka.
What is jajangmyeon?
Jajangmyeon is a popular Korean-Chinese dish that consists of wheat noodles topped with a savory black bean sauce. It’s known for its deep, dark color and rich umami flavor.
What is the main ingredient in the black bean sauce used in jajangmyeon?
The main ingredient in the black bean sauce is fermented black soybeans. These beans are responsible for the sauce’s distinctive color and flavor.
How is jajangmyeon sauce prepared?
Jajangmyeon sauce is prepared by first stir-frying diced pork or other protein (like chicken or seafood), along with vegetables such as onions, zucchini, and potatoes. Then, the fermented black bean paste is added, along with seasonings like soy sauce, sugar, and sometimes oyster sauce.
What type of noodles are traditionally used for jajangmyeon?
The traditional noodles used for jajangmyeon are wheat-based, thick and chewy noodles. These noodles hold up well to the rich sauce and provide a satisfying texture.
Can jajangmyeon be customized with additional ingredients?
Yes, jajangmyeon can be customized with various additional ingredients. Common add-ins include seafood (like shrimp or squid), extra vegetables, and even cheese for a fusion twist.
Is jajangmyeon a spicy dish?
No, jajangmyeon is not traditionally a spicy dish. It’s known for its savory and slightly sweet flavors, without a significant level of spiciness. However, some variations might incorporate a touch of spiciness if desired.
What are some popular side dishes to enjoy with jajangmyeon?
Common side dishes to accompany jajangmyeon include kimchi, pickled radishes, and cucumber salad. These refreshing and tangy sides provide a nice contrast to the rich flavors of the dish.
Can you tell me about the cultural significance of jajangmyeon?
Jajangmyeon holds a special place in Korean cuisine and culture. It’s often considered a comfort food and is associated with celebrations like Black Day, a holiday for singles to celebrate by eating black-colored foods. Additionally, it has historical ties to Chinese cuisine, showcasing the cultural exchange between Korea and China.
How is jajangmyeon typically served?
Jajangmyeon is typically served in large bowls, with the noodles at the bottom and the rich black bean sauce poured over the top. It’s then mixed before eating to ensure that the sauce coats the noodles evenly.
Are there any vegetarian or vegan versions of jajangmyeon?
Yes, there are vegetarian and vegan versions of jajangmyeon available. The meat in the sauce can be substituted with tofu or various plant-based proteins, and the sauce ingredients can be adapted to exclude animal products while maintaining the essence of the dish.