Hello everyone, this is an explanation of the Gyeomdungi Meeting DB. Today, I will share three key points that will help you replicate the taste of Jajangmyeon, a popular Chinese dish, right from your home. I guarantee that anyone, even those who consider themselves terrible cooks, can succeed with this Jajang recipe.

I will be using not just Jajang, but also showing you simple and easy methods to make Jajangbap and master Jajangmyeon, all in a video that will wrap up in under five minutes without dragging on.

Today, we will use this Jinmi Chunjang, which you can find at any supermarket or small grocery store, weighing 200g, to make Jajang. This Chunjang is a modified soy sauce made from soybeans, salt, and caramel coloring. It is known that in the past, Korean immigrants in China would stir-fry Chunjang in the style of the 10g recipe, which eventually led to the creation of the Jajang we know today.

The preparation involves only five onions. Please do not cut the onions too large; dicing them into smaller pieces will make it easier to cook with weaker home stoves. These days, it's hard to find two ingredients to top the jajangmyeon, like the popular I’m the best jajangmyeon. To make it more appealing, I’ve also prepared cucumbers and eggs. Let’s start cooking without any delay.

First, stir-fry 300g of black bean paste in oil until it thickens. The stir-fried black bean paste can be stored for a long time if kept airtight, so it's better to prepare it all at once. Here comes the first tip: the cooking oil has a slightly different color. In Chinese restaurants, they often use the oil from frying to enhance the flavor of the jajang. If you use regular cooking oil in this process, it will lose some flavor, so it's better to use onion oil or oil from frying to mix with the black bean paste and jajang.

When you stir-fry, it tastes good no matter what you do, so please make sure to try this method. Now, once the oil is ready, add all 300g of the black bean paste and stir-fry it. As you stir-fry, when the black bean paste becomes slightly fluffy and has a smooth texture, reduce the heat to low to prevent it from burning, and continue to stir-fry gently for another 1 to 2 minutes before turning off the heat. You need to add enough oil so that it is overflowing; this is how you can create a rich and flavorful black bean sauce. 

Transfer the sauce into a heatproof container, and as mentioned earlier, store about half of it sealed from air in the refrigerator, where it can be kept for about a month. We will now use the oil left over from frying the black bean paste to stir-fry ground meat and vegetables. For the meat, use 600g, and again, the key is to add plenty of oil. The ground meat should be a mix of fat and lean meat in a one-to-one ratio to ensure a good result.

When it is made, the flavor of the black bean sauce is maximized. Let's add the seasonings. First, add 2 tablespoons of oyster sauce generously. This is a tip for making Jajangmyeon. If you add 1 tablespoon of ginger, the dish will have a ginger aroma, making the Jajangmyeon much more delicious. Next, add 3 tablespoons of soy sauce to adjust the seasoning. Once it has been sautéed for a while, we will now add the prepared ingredients. I have 5 onions here. Since my heat is high, I added them all at once, but at home, if your heat is low, I recommend adding them in three batches. Sauté the onions just until the outer surface becomes slightly translucent. Here’s another tip: add 1 tablespoon of spicy red pepper powder while sautéing. This will enhance the spiciness, and the flavor will become very fresh and clean. For those who enjoy extra spiciness in their Jajangmyeon, you can add more.

I am the champion of the country. For those who know, I am a composer. I will add 200 grams of a certain ingredient. When it's time to cook, instead of using medium heat, you should quickly stir-fry it over high heat. If you are using a home stove, make sure to use only half of the amount I use so that no water forms. Please make sure to use only about half of it. I am preparing for 8 servings. Now, I will add 2 tablespoons of sugar. If you like it sweeter, you can add a little more. Right now, I am calling for 4 and a half cups of dried seasoning, but you must definitely add this. It is essential; if you don't add it, the flavor won't come out. Let me explain that it is a starch water. When you add the starch water, it adjusts the seasoning of the sauce, and if you don't do it right, it will turn into a watery sauce. Also, be careful not to throw everything in all at once.

To avoid clumping, you should sprinkle it evenly. You will definitely feel all the advantages of the dish. Now, the black bean sauce is complete. Let's make black bean fried rice. First, add cooking oil and scramble the eggs. After that, add the frozen vegetable mix and sauté it lightly. Once you add the rice, stir-fry it while removing moisture until the rice grains are airy. Then, add some flavored salt or oyster sauce. After that, place the fried rice in a bowl and top it with the black bean sauce to finish. It’s not that complicated to cook. Now, let’s make the main dish, black bean noodles. Prepare the frozen noodles and boil them in hot water for about one minute, and then it’s done. After draining the noodles, briefly rinse them in cold water. In the bowl, combine the noodles with the black bean sauce, scrambled eggs, and garnish as desired.

점 짜장면이 완성되는 겁니다. 밖에서 나가 먹자니 번거롭고, 만들어 먹자니 그 맛이 날까? 아래 송아지 우리 형제 자매님들, 한번 도전해 보시기 바랍니다. 자, 타임이 왔습니다. 아, 이거 맛있겠다. 진짜 맛있더라. 아세요? 

Jjamjjajangmyeon is complete. It’s a hassle to go out and eat, and I wonder if I can recreate the taste at home. Below, dear brothers and sisters, I encourage you to give it a try. Alright, it’s time. Oh, this looks delicious. It really is tasty. Do you know?

내가한 짜장이 맛없는 이유 3가지를 알려드리겠습니다

내가한 짜장이 맛없는 이유 3가지를 알려드리겠습니다

스크립트