Press. It's hot! The heat will make you sing, so hot! x3 So hot! x3

Chef Yeo's family is finally making black bean sauce noodles for you. People have different ideas about black bean sauce noodles.

In our restaurant, there's a chef in charge of black bean sauce noodles. That chef is Eunyoung Park.

Tell us about black bean sauce noodles. Black bean sauce noodles? Yes. Black bean sauce noodles are

very delicious! I used to order them and eat them in the schoolyard as a high school student.

Back then, when I ordered black bean sauce noodles, I never imagined I'd be making them all my life.

Some people think black bean sauce noodles won't taste nice without Miwon or MSG. You don't have to use MSG for black bean sauce noodles.

I make black bean sauce noodles with soy sauce and oyster sauce. I use them a bit.

Black bean sauce noodles are like the origin of sweet and salty food. I'm going to add a bit of sugar.

If you don't use enough sugar, the noodles could taste bitter.  Tianmian sauce has a bitter taste,

so if you add some sweetness, you won't need the flavor from MSG. Please tell us about the ingredients.

We'll use onions, zucchini, pork tenderloin, potatoes, shrimp, and squid. For the potatoes,

we boil them first. Even if you slice potatoes thinly, stir-frying takes too long to cook, so we boil them first.

You have to parboil the shrimp, squid, and potatoes first. As you chop them up, I'll do the other preparations.

It's like Chef Eunyoung Park is my sidekick today. Cut them into bite-sized pieces.

as big as your thumbnail. I'm going to parboil the shrimp and squid. The potatoes are already blanched, but I'll briefly blanch them again

to remove any impurities like this. Cut the zucchini into the same size as the onion.

This is the chopped onion. It was a really big onion. If the skin is too tough, you should remove it.

It tastes better with meat. Thick pieces, please. Thick? Like these, big enough.

If you like meat, add a lot; you can skip the meat, too. The ingredient prep is done. Easy, right?

There are the noodles. This is what we use in our restaurant. You can buy Chinese noodles or kalguksu noodles

or other pre-made noodles, so you can use those. You need plenty of oil for black bean sauce.

I think I add about 5 tablespoons. Stir-fry the meat and the onions first to cook them.

This is my habit. Long ago, when there were no nonstick pans, adding the vegetables first helped prevent sticking.

But this is just my style that I wanted to show you. Now, add a pinch of ginger.

You don't have to add ginger. Ginger is to remove the smell from the pork. When the meat seems to be a bit cooked,

add the soy sauce. That's because the pork isn't salted at all yet. The soy sauce will add saltiness to the pork.

It will make the pork tastier. I'll add about 2 tablespoons. Now, let's add the onions.

Horororok! Add sound effects! Horororok! I worked with Eunyoung Park for a long time

and I'm becoming like her. You know that influence lasts a long time! No, that's not true.

Chef, tell us about the difference between gan-jjajang and jajangmyeon.

Gan-jjajang is the one with 'gan'. I'm kidding. It's different from black bean sauce noodles.

The 'gan' in gan-jjajang comes from a Chinese word, 'gan,' meaning 'dry'.

Gan-jjajang is stir-fried without water. The average black bean sauce noodles we eat at home need a lot of water.

It's different from watery jjajangmyeon, though. That's the difference. If we finish like this,

we can call it gan-jjajang. Adding a lot of water reduces the ratio of solid ingredients

and increases the amount of sauce. We made a compromise by adding a bit of water. Semi gan-jjajang

and semi-watery jjajang. That's the compromise we made. We make it like a proper dish.

I think this is real black bean sauce noodles. Of course, there is no definite way to make this.

All chefs make them in their own styles. This is in the style of Chef Eunyoung Park and me.

Stir-fry the onions and add zucchini and seafood. Seafood and potatoes. Now it's time for seasoning.

Add color first with the Tianmian sauce. While Chef Eunyoung Park makes the black bean sauce,

I'll cook the noodles. You have to make the black bean sauce dark like this, the color of dark coffee.

And the vegetables should look very fresh. That makes the noodles much better. Stir-fry, as if you're coating the ingredients.

Add broth or water. I'm going to season it with oyster sauce. Add 1 tablespoon of oyster sauce.

and sugar. The key point is the sugar. One. Onions are very sweet these days, so adding too much sugar will make it too sweet.

Now add starch. The starch almost completes the black bean sauce noodles. It's almost done at this stage.

When the water boils, add the noodles and mix. When the noodles look a bit transparent, they're done.

I think they're almost cooked, so I'll get some water and add them. Remove the noodles and rinse them in cold water.

Put the noodles in a strainer, blanch them in hot water again, and remove the water. Put the noodles in a bowl and add the sauce

and that's your perfect black bean sauce noodles. Gently wash the noodles. Get the noodles.

These are our bowls. Get two lumps of noodles. Just enough for two. There's nothing left for our directors.

We can't make them fat. Like this, blanch the noodles and make them very hot. Blanch

and press. It's hot! The heat will make you sing, so hot x3, so hot x3.

You're so funny. Like this. And then let's pour the sauce. Okay. Most women of her size

can't lift this frying pan with the ingredients. She looks like it's so easy. So cool.

A bit more in the middle. That's the end of making black bean sauce noodles. Let's try the black bean sauce noodles.

Of course, we need pickled radish. Your jokes today are so diverse. Like we explained, black bean sauce noodles

taste good when you eat the sauce and noodles together. Eat the noodles and the sauce. Pickled radish.

You have to eat pickled radish with these noodles. But we provide our customers with zha cai.

The zucchini, noodles, onions, and all the other ingredients are kind of crunchy. We didn't overcook them.

So even if you're sensitive to that or to MSG, you'll like these noodles. I think the color looks good, too.

How's your handmade noodles? It's quite addicting. It's the same as the black bean sauce noodles you make at home.

The only difference is that we didn't add much water. This is like a proper dish. If you get a chance,

come to our restaurant to try our black bean sauce noodles. If you watch our YouTube videos, you might think adding more seasoning would make it better.

As chefs, we can guarantee that the seasonings don't make much of a difference. You might think it's really hard

to make black bean sauce noodles. But it's not so hard. It's really easy with a few ingredients.

That's in your standards! Today, in Yeo Chefs Family, Chef Eunyoung Park and I

made black bean sauce noodles for you. I hope you enjoyed it. Please subscribe to our channel, and also like and turn on notifications!

[ENG] 여가네식 짜장면 : 간짜장과 일반짜장의 맛?! 다가졌어~!! 🍜

여가네 / 여경래, 박은영 셰프님

여가네 가족이 만드는 짜장면 레시피 소개

박은영 셰프의 짜장면에 대한 개인적인 경험과 애정

MSG 사용하지 않고 간장, 굴소스 사용

재료: 양파, 애호박, 돼지고기 안심, 감자, 새우, 오징어 (감자는 미리 삶아서 사용)

재료 손질 과정 (손톱만한 크기로 자르기)

생강, 간장 첨가 (간장은 고기에 간을 하기 위해)

간짜장의 '간'은 '건조한'이라는 중국어에서 유래

간짜장은 물을 넣지 않고 볶는 반면, 일반 짜장면은 물을 많이 사용

물의 양에 따른 간짜장과 일반 짜장면의 차이점 설명

춘장, 야채 볶고 육수 또는 물 첨가

재료의 아삭함과 MSG에 대한 언급