Autumn Leaves / 秋叶。。。

Dear friends, share with you the beauty of autumn leaves in Korea..

朋友们，与您分享韩国的秋叶美色。。

Jajang-Myeon/炸酱面/짜장면

Jajang-Myeon/炸酱面/짜장면 Rice/Noodles 2013/10/21 15:02

My last recipe on the 16th Oct 2013 was the Jajang-Bab/炸酱烩饭/짜장밥. The "Jajang" is suitable for the rice and noodle.
Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬, which literally means "fried sauce." Myeon (also spelled myun) means "noodle".
The dish originated from zhajiangmian (炸醬麵, literally "fried sauce noodles") in China's Shandong region. The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.
Jajangmyeon uses thick noodles made from white wheat flour. The noodles, which are made entirely by hand and not by machines, are called sutamyeon (수타면; 手打麵) are praised in South Korea as an essential ingredient of good jajangmyeon.
The sauce is made with a dark soybean paste. This paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste", hangul: 춘장; Chinese: 春醬) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat stock is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers. The same sauce is also used to make jajangbap (rice served with the sauce) and jajangtteokbokki (tteokbokki made with the sauce instead of the usual spicy sauce).
Variations of the jajangmyeon dish include ganjajangmyeon (간자장면), which is jajangmyeon served with the jajang sauce without the starch, with the sauce and noodles being served separately in different bowls, and samseon jajangmyeon (삼선자장면; 三鮮炸醬麵), which incorporates seafood such as squid, shrimp, sea cucumber, and others (but never fish). Samseon ganjajangmyeon (삼선간자장면; 三鮮간炸醬麵) consists of noodles served with sauce, which contains seafood on the side. Jajangbap is essentially the same dish as jajangmyeon, but made with rice instead of noodles.
炸醬麵是指一种面条食用方法，用煮麵條和炸醬相混合，食用时将面条和炸醬混合均匀.
韓國的炸醬麵，是由華僑帶入韓國，以春醬（黑豆醬）為調味料，加上洋蔥、蝦、肉類等。風味獨特，已經自成一格。
（source：wikipedia)
P/s: The recipe for "Jajang",please refer to the Jajang-Bab/炸酱烩饭/짜장밥
        炸酱的食谱，请参阅  Jajang-Bab/炸酱烩饭/짜장밥

Jajang-Bab / 炸酱烩饭/짜장밥

Jajang-Bab / 炸酱烩饭/짜장밥  Rice/Noodles 2013/10/16 15:47

In Korea, "Jajangyang Myeon" is a very popular Korean-Chinese dish. The delivery service for this Jajang Myeon is the best in the world,it will be delivered to you at any time,at any place if you order..
Today , I am going to share with you the " Jajang Bab" instead of "Jajang Myeon"..As the sauce for "Jajang Myeon" is also good for rice too...

在韩国，炸酱面是家喻户晓的中华料理。递送服务应首推冠全球吧！只要您拨个电话，将会被递送到任何地点，任何时间。。。
今天，我是和大家分享炸酱烩饭而非炸酱面。。因为这炸酱也非常适合用来烩饭。。。

Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬, which literally means "fried sauce." Myeon (also spelled myun) means "noodle".
The dish originated from zhajiangmian (炸醬麵, literally "fried sauce noodles") in China's Shandong region. The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.

The sauce is made with a dark soybean paste. This paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste", hangul: 춘장; Chinese: 春醬) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat stock is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers. The same sauce is also used to make jajangbap (rice served with the sauce) and jajangtteokbokki (tteokbokki made with the sauce instead of the usual spicy sauce).

炸醬麵是指一种面条食用方法，用煮麵條和炸醬相混合，食用时将面条和炸醬混合均匀，可以配以鸡蛋丝或其他菜码，菜码一般可以用黄瓜丝、煮青豆、煮豆芽、煮菠菜等。

炸醬一般是用肉末（或肉丁）、黄酱（或甜面酱，晉語區多用老黑醬等）、加盐、糖或蜂蜜炒製的，一般东北传统上使用大酱炒製，大酱和肉丝或肉末炒制成的叫肉酱，比较常见，大酱和炒鸡蛋制成的可以叫鸡蛋酱。

韓國亦有炸醬麵，是由華僑帶入韓國，以春醬（黑豆醬）為調味料，加上洋蔥、蝦、肉類等。風味獨特，已經自成一格。
(source : wikipedia )

Some of the ingredients ...I used peas,onion,potato,mushroom and beef. You may use cabbage,carrot or pork too.. "Chunjang"/춘장 is available at the Korean supermarket..

这是其中的一些材料，我采用青豆，洋葱，马铃薯，蘑菇 和牛肉。 您也可以以包菜，红萝卜或猪肉代替。。可以在超市买到 “春酱”/Chunjang/춘장

Fry the black bean sauce ( the cooking oil should be 1.5 or 2 times of black bean sauce)
炒香“春酱” （ 食用油应该是春酱的 1.5 哦人2 倍份量）

                                         Stir fry the garlic and ginger...
                                         爆香蒜蓉和姜蓉。。

                                                        Add in onion..
                                                        加入洋葱粒。。

                Add in mushrooms,potatoes and peas..stir-fried till half cooked.
                加入蘑菇，马铃薯和青豆。。炒至半熟

                                                   Add in the beef..
                                                   加入牛肉。。

 Sprinkle a pinch of pepper and salt...No much salt is required because the "Chunjang" is rather salty..
撒入少许的胡椒粉和盐调味。无需加入太多的盐，因为“春酱”会比较咸。。

                             Add in the stir-fried black bean sauce/Chunjang...
                            加入已爆香的春酱。。。

                            Fry the vegetables,etc and black bean sauce evenly...
                            将蔬菜类等和春酱炒均。。

 Add in 1/2 cup of water and boil it, till all the ingredients become soft.
倒入 1/2 杯的水，煮至滚和蔬菜类变软。。

 Finally, stir in the dissolved cornstarch. Cook until the sauce is thicken..
 最后加入淀粉糊,煮至浓。。。

Place the "jajang"on the top of the rice when you serve..Mic the rice and jajang well just as you eat the bibimbab...
将炸酱放在饭上面，拌均炸酱和饭，吃法类似韩式拌饭一样。。。


For preparing the "jajang" :
 "Chujang"/춘장 2  Tsp
  cooking oil 4 Tsp ( cooking oil is 1.5 or 2 times of Chujang)
  sugar 1/2 Tsp ( The purpose for adding in the sugar is to balance out the bitterness and saltiness of the Chujang)

Ingredients :
peas 150 g
beef / pork 200 g
mushroom 50 g
one big potato
2 medium onion
1 Tsp of garlic
1/2 tsp of ginger
water 1/2 cup
cornstarch ( 1 Tsp of cornflour, 1 Tsp of water )
a pinch of pepper and salt

Method  :
1. Heat the fry pan with 4 Tsp of cooking oil.

2. Add in the "Chujang"/black bean sauce and sugar,fry till well done. Remove from the fry pan and set aside.

3. Heat the fry pan with 1 1/2 Tsp of cooking oil.

4. Fry the minced garlic and ginger.

5. Add in onions,potatoes,mushrooms and peas. Stir- fried till half cooked.

6. Add in the beef/pork.

7. Sprinkle a pinch of pepper and salt...No much salt is required because the "Chunjang" is rather salty..

8. Add in the stir-fried black bean sauce/Chunjang...

9. Fry the vegetables and black bean sauce evenly...

10. Add in 1/2 cup of water and boil it, till all the ingredients become soft.

11. Finally, stir in the dissolved cornstarch. Cook until the sauce is thicken..

12. Place the "jajang"on the top of the rice when you serve..Mic the rice and jajang well just as you eat the bibimbab...

炸酱材料：
春酱 2 Tsp
油 4 Tsp （食用油应该是春酱的 1.5 哦人2 倍份量）
糖 1/2 Tsp （ 加糖的目的是减低春酱的咸度）

材料：
青豆 150 g
牛肉或猪肉 200 g
蘑菇 50 g
一大粒马铃薯
两粒中型洋葱
1 Tsp蒜蓉
1/2 提示牌姜蓉
水  1/2杯
淀粉糊 （ 淀粉 1 Tsp， 水 1 Tsp）
少许盐和胡椒粉


做法：
1. 在热锅内加入 4 Tsp 的 油。

2. 加入“春酱”，爆炒至香。离锅，待用。

3. 在热锅内，加入 1 1/2 Tsp 的油。

4.爆香蒜蓉和姜蓉。

5. 加入洋葱，马铃薯，蘑菇和青豆炒至半熟。

6. 加入牛肉或猪肉。

7. 撒入少许的胡椒粉和盐调味。无需加入太多的盐，因为“春酱”会比较咸。。

8. 加入已爆香的春酱。。。

9. 将蔬菜类等和春酱炒均。。

10. 倒入 1/2 杯的水，煮至滚和蔬菜类变软。。

11. 最后加入淀粉糊,煮至浓。。。

12. 将炸酱放在饭上面，拌均炸酱和饭，吃法类似韩式拌饭一样。。。