Jjajangmyeon (Korean Black Bean Noodles)

Korean Jjajangmyeon Black Bean Noodles
INGREDIENTS

4 servings of fresh jjajangmyeon noodles

Sauce

5 tbsp Korean Black Bean Paste
2 tbsp vegetable oil
1 tbsp sugar
1 tbsp oyster sauce
1 cup chicken stock
1 tbsp corn starch dissolved in 1/4 cup of stock

Meat

12 oz of pork shoulder, cut into chunks
1/2 tbsp grated ginger
1 tbsp mirin
pinch of salt and pepper
1 tbsp soy sauce

1 large onion, diced
1 cup cabbage, diced
1 cup zucchini, diced
1 cucumber, cut into sticks
scallions and pickled daikon for garnish

1. Combine pork, grated ginger, mirin, and salt and pepper and allow to marinade for at least 30 minutes. 

2. Add sauce ingredients together and fry over medium heat until oil is absorbed into the black bean paste and sugar is dissolved. Be careful not to burn. 

3. Heat large pan with vegetable oil over medium high heat.  Pour pork and marinade into pan and fry until pork is no longer pink.  Add soy sauce and onions and fry until onions soften. 

4. Add cabbage and zucchini and continue to stir fry until the veggies have softened. 

5. Add black bean paste and mix until everything is coated with the paste.  Add chicken stock and allow to simmer for 4 minutes. Add starch slurry and cook until sauce is thickened. Adjust flavor with salt, pepper, and sugar. 

6. Boil noodles and cook according to package instructions.  Place a serving of noodles in a bowl and spoon the sauce over the noodles.  Garnish with cucumber, scallions, and daikon, and serve immediately.  

Korean Jjajangmyeon Black Bean Noodles

Chicken Makhani (Butter Chicken

Butter Chicken with Garlic Naan and Rice

INGREDIENTS

1 lbs chicken cut into bite sized pieces
1 onion, chopped
2 tbsp butter
Juice of half a lemon
5 cloves garlic, grated
1/2″ piece of ginger, grated
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper, or to taste
1 bay leaf
1/4 cup plain yogurt
1/4 cup heavy cream
1 cup tomato puree
salt & pepper to taste
1 tsp garam masala
1/2 tsp cayenne pepper
1 tbsp cornstarch
1/4 cup water

1. Heat vegetable oil in a large sauce pan over medium high heat.  Cook onions until soft and translucent.  Stir in butter, lemon juice, grated ginger, grated garlic, 1 tsp of garam masala, chili powder, cumin, bay leaf, and cayenne.  Fry spices for about 1 minute.  Add tomato sauce and simmer for a couple minutes.  Add half and half & heavy cream and drop temperature to low.  Allow to simmer for 10 minutes.  Season with salt and pepper to taste.  

2. Heat oil in another skillet over medium heat and cook chicken until lightly browned, about 10-12 minutes.  Reduce heat and season with 1 tsp garam masala and cayenne.  Take some sauce from pot and add to chicken pan.  Toss and simmer until liquid is reduced and chicken is cooked through.  Transfer chicken into pot with sauce.  

3.  Heat pot to simmer.  Stir corn starch & water together and add to sauce.  Cook 5-10 minutes or until thickened.  Serve hot with fresh rice or hot naan.  

Butter Chicken with Garlic Naan and Rice