Vita Taute's 任性料理 ~ Play to Plate : 韓式炸醬麵／Jjajangmyeon (blackbean noodles) 짜장면

韓式料理

韓劇中常常看到炸醬麵的蹤跡，它應該是韓國國民外叫小吃中非常受歡迎的一道。
它跟我們中式的炸醬麵一點都不一樣，雖然兩者看起來都黑黑的。
正所謂台語說的　＂剛況，丟某剛賽夫＂（長的一樣但師傅不一樣）！

韓式口味比較溫和、偏甜不嗆。想吃吃看嗎？來，我來教你做這道簡單的不得了兒的小吃，做法其實跟煮咖哩飯很像喔。

If you had seen the black bean noodles dish appeared soooooo many times in the Korean dramas, I bet you must be curious what does it taste like. This is one of the most popular Take-away dishes in Korea, it is so easy to make and very tasty. The cooking method is very similar to Japanese curry. I hope you give it a try.

準備時間：　２０分鐘
Preparation time: 20 minutes

份量：　２～３人
Q'ty: 2~3 serves

材料 / Ingredients

Jjajangmyeon or any white wheat noodles 炸醬麵條或任何白麵條可

Jjajangmyeon noodles 炸醬麵條　

1/4 cup and 1 Tablespoon of black bean sauce 1/4杯韓式黑炸醬
250 g pork belly, cut into ½ inch cubes (about 1½ cups’ worth) 250 公克的五花肉
1 cup of Asian radish or carrots 1 量杯的白蘿蔔或紅蘿蔔
1 cup of zucchini 1量杯的綠皮西葫蘆
1 cup of potato or sweet potato 1量杯的馬鈴薯（又稱土豆)，或是地瓜
1½ cups of onion chunks 1顆大洋葱
3 Tablespoons of vegetable oil　３大匙的油
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside兩大匙的太白粉，用１／４杯的冷水加１小湯匙的糖混合，備用。
1 teaspoon of sesame oil　麻油少許
½ cup cucumber, cut into thin matchsticks for garnish　　黃瓜一小條，裝飾用
2 cups of water　2大杯水
Japanese style sweet yellow pickled radish 醃黃蘿蔔

Black bean paste Korean style　韓式炸醬

Japanese style sweet yellow pickled radish 醃黃蘿蔔

做法 / Direction:

1. 將所有蔬菜&五花肉切丁狀（3X3 公分）　

A. Cut all the vegies & pork belly into (3x3cm) cubes

2. 將油熱鍋，放入五花肉炒至金黃, 將多餘的油倒掉。

B. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.　Pour out any extra fat.

3. 將切丁後的依序放入拌炒如下：　
白蘿蔔1分鐘　－　馬鈴薯　－　洋葱　－　綠皮西葫蘆，就是越難熟的蔬菜越要先下鍋炒。共需炒３分鐘，直到馬鈴薯看起來有點透明了。然後中間撥一個小洞，放少許的油，將炸醬放入攪炒約１分鐘後，再將所有食材一起拌炒。

C. Add radish and stir fry for 1 minute. Then add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.　
Clear a space in the centre of the wok by pushing the ingredients to the edges and add 2 Tablespoons of vegetable oil to the centre of the wok, then add black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.

4. 加2量杯的水, 蓋鍋蓋中小火煮約１０分鐘。然後慢慢加剛剛調好的太白粉水，邊加邊攪拌喔，才不會結成一塊塊的太白粉塊，一直攪拌直到濃稠。

D. Add 2 cups of water, cover the pot with lid and use medium to small heat cook for 10 minutes.

After 10 minutes, open the lid, if they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.

5. 熄火後加入幾滴香油（麻油)。

E. Sprinkle some sesame oil and remove from the heat and cut some cucumbers into thin matchsticks for garnish.

6. 韓超市通常有賣專門的炸醬麵，口感很滑溜及有Q度，若找不到的話，也可用普通的白麵條，或是不吃麵者，就加飯囉！麵條下鍋煮時最好先用清水洗一下，可以將多餘麵粉沖掉，增加爽口度。麵條煮熟後，將水倒掉，在放在冷水下沖一下，可以增加Q度。

F. Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy. Boil and drain the noodles. Rinse and strain in cold water. I usually rinse the noodles with water for few times to remove some starch which it helps to increase the chewy texture.