What Is The Most Popular Noodle Dish – Every time Maangchi moved houses throughout her life in South Korea, she had a tradition before opening the boxes: ordering big bowls of jajangmyeon. YouTube star and author Maangchi called Jajangmyeon her version of pizza, but for convenience rather than flavor. The dark night of fermented black bean sauce, chewy noodles with pork, pumpkin and potato is instantly recognizable, not to mention beloved throughout Korea. They are a cheap and affordable food that you can call and have delivered for around $5, explains Maangchi. When you order it in Korea, it’s hot in 30 minutes or less, and the delivery people even come back to pick up used cups.
Although jjangmyeon is a humble dish, Maangchi explains that “it can never be reduced to its price because it has so many memories.” In fact, it was its popularity in Korean dramas that made him share a recipe in the first place – readers requested the noodles after seeing them on TV. Since Jajangmyeon was more of a takeaway dish, Maangchi didn’t grow up with her own homemade version, but she did make it for her kids once in a while—with a few tweaks to make it healthier, like using vegetable oil instead of lard and adding vegetables.
What Is The Most Popular Noodle Dish
The first version of jajangmyeon was a YouTube video in 2007, then he updated it with a new video and online recipe in 2012. The final version in his new cookbook, as jaengban-jajangmyeon, is a version of a large pan with a tall plate. ingredients such as squid and shrimp. For her, the Jajangmyeon dish is reserved for special occasions in restaurants. One of his favorite memories is when his father took him out to celebrate a big test in high school. “He was proud of me, and he invited all his friends, our family, dozens of people, and we all had a big helping of the janjangmyon tray. It was piled up like a mountain, it was very high,” she recalls. It was a unique experience. , but says Maangchi. The first time she ate the dish, she was “covered in black sauce” when she was five, and her mother had to help her clean it up. But it was worth the mess then — and it still is.
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To make jajangmyeon at home, there are some important tips to follow to get the right flavor and texture. The most important thing to include in this recipe is that the dish is placed with the noodles on the bottom and the sauce, meat and vegetables are poured on top for you to mix. And no matter what ingredient you put it in, it’s the most important sauce – so let’s start with Maangchi.
The base of jajang chunchang sauce, the Korean version of zhajiang, is a Chinese black paste made from fermented soybeans, flour, and caramel color. Although it’s salty, it’s not as salty or spicy as other Korean bean pastes like doenjang. Chunjang is sour and earthy when raw, but transforms when lightly fried in oil. “It’s very tasty, a little sweet and nutty,” says Maangchi. After the dough is mixed with more oil and onion over high heat, it takes on a smoky flavor and aroma, which is an important element for jajangmyeon. A potato-starch slurry is also added to the sauce to make it sticky, creamy and shiny as it coats the noodles. “When you eat jajangmyeon, the sticky sauce doesn’t cool down very quickly. Everything should be well coated, stuck together and salty so that it stays hot and you enjoy until the last sip,” says Maangchi.
Pork belly for Jajangmyeon is Maangchi’s go-to because he can fry it, remove the excess pork fat, and be left with pork that remains thick even after soaking up the sauce. The extra pork is originally a trick he learned from a jajangmyeon chef in Korea, and though it works best with belly, shoulder, or tenderloin. (You can substitute beef or chicken, but the texture won’t be the same.) In the pan version, shrimp and squid are added to top off the dish, but they’re optional.
The Jajangmyeon Maangchi recipe calls for onions, cabbage, zucchini, and potatoes, which seems like a lot for one bowl of noodles. But they all provide a different texture: Onions serve as the flavor base, potato starch helps thicken and cream the sauce, cabbage adds a bit of crunch, and zucchini is tender and the least cooked of all vegetables. “If you had to pick just one vegetable, it would have to be onions—lots of onions,” Maangchi insists. “If you only have black bean paste and onions, you can make a very simple jajangmyeon.”
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The thick chewy wheat noodles used in Jajangmyeon are almost always found in the refrigerated section of Korean markets. Maangchi says they should be “wrapped well” in the package and are commonly labeled as “jajangmyeon udon” or “Korean udon.” But if you don’t have access to a Korean grocery store, she instructs readers to make the dish with spaghetti so they can still try this addictive sauce. Before the sauce is poured on top, the noodles should be carefully drained, washed from all the starch, and then thrown on the table to keep them warm.
Natural Jajangmyeon provides a lot of food, so there is a possibility of leftovers. Maangchi recommends keeping the noodles and sauce separate for best reheating results. Jajangbap is another way to eat the sauce, served over hot rice (bap means rice in Korean). Maangchi says the sauce will keep for up to a week in the fridge, but it was rare in her household because she and her children loved it so much. “Chinese Korean restaurants usually have very high heat and smoked oil to cook it quickly. This is one thing I can’t do as a home cook. But my family said that “Jangjangmyan is the best from mother” and that’s all that matters to me.” This article contains affiliate links. If you have any additional costs for you to buy, we can get compensation.
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