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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

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Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup
INGREDIENTS

3-3.5 lbs of beef shank, 2″ chunks
2″ piece of ginger, sliced and smashed
8 cloves of garlic, smashed
5 scallion whites, cut into 2″ segments
1 onion, wedged
2 tomatoes, wedged
5 dried chilies
1 tbsp tomato paste
2 tbsp spicy bean paste (dobanjiang)
2 tsp sugar
1/2 cup soy sauce
1/2 cup shaoxing wine (or dry sherry)

Herb packet in cheese cloth
4 star anise
1 cinnamon stick
3 bay leaves
1 tbsp fennel seeds
1/2 tbsp cumin powder
1 tsp coriander powder
2-3 tbsp sichuan peppercorns

to serve
Fresh white noodles
Bok choy, blanched
Cilantro, finely chopped
Scallions, sliced

  1. Boil water in a large pot.  Once the water is boiling, add beef and let come back up to a boil for 1 minute.  Strain in a colander and rinse with fresh water. 
  2. For the instant pot or regular pot on stove, saute ginger, garlic, scallions, and onions with oil.  Cook until onions are translucent. 
  3. Add meat and sauce and mix well.  Then add 8 cups of water and spice packet.  
  4. For regular pot: Bring to a boil and then drop down to a simmer on medium low. Cover and cook for at least 3-4 hours. FOR INSTANT POT: Cover and set to pressure cook for 90-100 minutes.  
  5. When broth is done, get toppings together. Boil water, blanche bok choy, and get scallions and cilantro together.  Serve broth and meat in a bowl.  Serve Hot. 
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Hong Kong Beef Ho Fun

Hong Kong Beef Ho Fun

INGREDIENTS:

Marinade:
8 oz flank steak, sliced thinly
1 tbsp soy sauce
1 tbsp shaoxing cooking wine

Sauce:
1 tbsp Shaoxing cooking wine (or dry sherry)
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 tsp sugar
2 tbsp water

Stir Fry:
1 small head of broccoli chopped bite sized
7 oz flat wide rice noodles, dried
3 tbsp oil (veg or peanut)
1 tbsp garlic, minced
1 tsp ginger, minced
1/2 white onion, sliced
4 mushrooms sliced
1 cup bean sprouts
4-6 green onions, chopped
1 tsp sesame oil

  1.  Slice beef against the grain into strips and transfer the pieces into the marinade of soy sauce, Shaoxing wine, and cornstarch.  Mix the beef in with your hands and let marinate for at least 15 mins. 
  2. Take dried noodles and soak in lukewarm water for at least 15-20 minutes. You want the noodles to be soft but provide some resistance to breaking when bending.  You can also boil your noodles to this point too, but you have to be careful not to overcook them before stir frying! Once they’re done, drain and drizzle some oil on them so they don’t stick together. 
  3. Combine all the sauce ingredients. Mix well until sugar dissolves and set aside
  4. Bring a pot of water to boil and blanche broccoli until tender.  Drain and set aside. 
  5. In a large skillet or wok add 1 tbsp of oil and bring to high heat.  Lay down a layer of beef slices and cook until the beef turns golden brown.  30 seconds to 1 minute on each side.  Transfer to plate.  Cook in batches if needed until all the beef is cooked. 
  6. Add another tbsp of oil to the skillet and stir fry garlic, ginger, and onion until fragrant, about 15-30 seconds. 
  7. Add the noodles and drizzle a little bit of oil on top of them and toss.  Add in beef, mushrooms, and sauce atop the noodles and mix everything together. 
  8. Add the green onions, bean sprouts, and broccoli and toss.  Turn off the heat and let the pan do the rest of the work. 
  9. Serve hot on a large dish to share. Top with sesame oil or more green onions. 

Hong Kong Beef Ho Fun