anyone have the recipe for the sauce?

On Thu, 25 Dec 2003 00:09:52 GMT, WoWers wrote:

anyone have the recipe for the sauce?

1. Go to a Korean grocery store,
2. Look on the shelves for a jar of black bean [noodle] sauce/paste.
3. Purchase.

-sw

using black bean paste how does one make the sauce

On Wed, 24 Dec 2003 20:37:31 -0600, Steve Wertz
wrote:

On Thu, 25 Dec 2003 00:09:52 GMT, WoWers wrote:

anyone have the recipe for the sauce?

1. Go to a Korean grocery store,
2. Look on the shelves for a jar of black bean [noodle] sauce/paste.
3. Purchase.

-sw

On Thu, 25 Dec 2003 05:45:31 GMT, WoWers wrote:

using black bean paste how does one make the sauce

Heat it up?

The sauce for the noodle dish is sold in every market that sells
korean goods. Several brands to choose from. Thats' all it is in my
experience.

-sw

On Wed, 24 Dec 2003 20:37:31 -0600, Steve Wertz
wrote:

On Thu, 25 Dec 2003 00:09:52 GMT, WoWers wrote:

anyone have the recipe for the sauce?

1. Go to a Korean grocery store,
2. Look on the shelves for a jar of black bean [noodle] sauce/paste.
3. Purchase.

-sw

WoWers wrote in message . ..

anyone have the recipe for the sauce?

Here's one version of it....

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Cha Jang Mein (Noodles With Black Bean Sauce)
Categories: Korean, Noodles, Pork, Beans, Shrimp
Servings: 8

1/4 lb pork
1/4 lb raw shrimp; optional
1 tb soy sauce
1 tb rice wine
1 tb chopped ginger
1 ts chopped garlic
3 md onions; chopped
2 md zucchini; chopped
3/4 c oyster, shiitake, or straw
mushrooms; chopped
1 c cha jang (black bean paste,
not sauce!)
oil or shortening
1 c chicken broth
1 TB corn starch
1 TB water
fresh chinese noodles;
cooked

*Look for this at a Chinese or a Korean Market. No substitutes!

Cut the pork into small pieces. Marinate in soy sauce, rice wine,
ginger, and garlic. Set aside. If using shrimp, shell, devein and salt
lightly. Set aside.

In a wok, over high heat, stir fry the onion and zucchini. Depending on
the size of the wok, you might have to do it in batches. Remove and set
aside.

Heat the shortening or oil in the wok. The amount varies, depending
upon the amount of the black bean paste, but don't be too stingy with
the oil. Dump the paste in the wok, stirring quickly to avoid burning.
Stir for approximately 2-3 minutes.

Add the pork and stir fry till it is cooked, approximately 1 - 2
minutes.

Add the vegetables and mix.

Add the chicken broth. Bring to a boil.

Add the shrimp, if using, and mix. Mix the corn starch and water. Add
it to the wok and stir til thickened and bubbly..

Serve immediately over cooked noodles.

NOTES: The ingredient measurements are approximate, since exact
measurements are not necessary. Adjust to your taste. Enjoy!

Recipe By: Lisa Oh

A popular type of "fusion" food in Korea whould have to be ja-jang-myun
(noodles in black bean sauce).

Ja-jang-myun is essentially Chinese food, but was invented in
Korea...sorta how the California roll is considered Japanese food, but
was invented in California.

David Chun

http://www.davidchun.com/korea/archives/000144.html.

MMMMM-------------------------------------------------


Jim in Yellowknife

Would this ja jang myun be considered one of the most popular and well
known noodle dish of Korea?

"ukwill" wrote in message
lkaboutcooking.com...
Would this ja jang myun be considered one of the most popular and well
known noodle dish of Korea?



Sure, but I think Jap Chae is the better known or more popular of the two.

Peter

I found the quantity of black bean paste to be to much in this recipe. I
recall trying this dish where the black beans were actually whole and the
sauce was not nearly so concentrated. Also I think if the zucchini is
added uncooked on the side it offers a good crisp texture that offsets the
softness of the noodles.

"Webmaster" wrote in message
s.com...
Is this the same as the Chinese zha jiang mian?

Not exactly the same, but I believe that's what it's derived from. On some
korean websites I hear that chinese version has yellow colored sauce, while
the korean(chinese) version has black sauce.

I believe the chinese came to korea, and changed their recipes slightly, to
cater to the locals(chinese are brilliant at this). To this day, jajangmyun
and jampong(both referred as chinese dish in korea) are the most eaten lunch
items in the history of south korea in the last 50 years. Yes, they're that
good.

I had a version recently in a restaurant in England, the sauce (not black
but much lighter brown possibly even off white) had been made with not a
paste but whole beans and was quite delectable...could this have been the
Chinese version?