Jajangmyeon soup in Korean cuisine Is miso soup delicious?

It depends on whether the person can cook it.

Categories: Life >> Food Cooking.

Analysis: I went on a business trip to South Korea last month.

Someone else was invited to eat Korean jajangmyeon twice.

The sauce of Jajangmyeon is almost black, and it is thicker than that of Chaelung.

After mixing, the color of the noodles has changed.

There are also onions in it.

The flavors range from sweet to salty.

Personally, I think the salty taste is good.

In general, the tableware of Korean cuisine is relatively small.

Only the plate with jajanjangmyeon is very large.

In addition, the restaurants where you buy jajangmyeon are generally called orthodox Chinese cuisine.

The interior is decorated in the style of a Chinese restaurant.

Jajangmyeon is the most popular in Korea, and it is loved by both adults and children.

There are even instant noodles with a jajanjan flavor.

Jajangmyeon is also the most popular food to buy because it is more convenient.

You must have watched "Sassy Girlfriend", in which the protagonist pretends to be a person who buys fried noodles and goes to a girls' school.

Hehe, what's interesting is that Koreans rarely ride motorcycles, and people who ride motorcycles do it as people who buy them outside.

Ingredients: prawns, clams, tofu, zucchini, potatoes, soybean sprouts, enoki mushrooms, green and red peppers, Korean spicy cabbage, ginger slices, minced garlic, chopped green onions, rice water, Korean hot sauce, Korean soybean paste, salt, chicken essence.

Steps: Step 1, the clam quickly spit mud method: put the clam into the pot, add water, buckle the two pots together, up and down more than a dozen times.

Step 2, this is the first out of the sediment, repeatedly change the water to rinse, repeat several times, until the bottom of the basin can not see the sediment, and finally rinse it clean, and then carefully call some water for backup.

Step 3, all the main ingredients, rice water to the second time.

Step 4: Remove the whiskers from the prawns, pick the shrimp line, cut the tofu into cubes, cut the zucchini and potatoes into thick slices, tear the enoki mushrooms, prepare the chopped green onions, minced garlic and ginger slices, wash the soybean sprouts and remove the roots, and cut the green and red peppers into small cubes.

Step 5: Add 1 tablespoon of Korean soybean paste to rice water and stir well with a spoon until dissolved.

Step 6: 1 tablespoon of Korean hot sauce, add it to the rice water of the miso sauce, and stir it with a spoon until completely dissolved (Korean hot sauce and hot sauce are relatively thick, stir first to dissolve and then boil, otherwise it is easy to peel the bottom).

Step 7: After the miso and hot sauce are all stirred and dissolved, add two slices of ginger and bring to a boil.

Step 8: After the soup boils, add the potato slices and cook the two branches for a few minutes (the potato slices are best when they are boiled until they are soft, so go first.) Don't cut the potato slices too thinly, otherwise they will be easy to cook)

Step 9: Add the tofu again.

Step 10: Soybean sprouts.

Step 11, zucchini slices (control the heat, because the stone pot for 1 person is relatively small, adding so many ingredients will be more and more full, try to use low heat, be careful not to overflow the pot) All the ingredients currently added, cook for about 5 minutes, then you can taste the saltiness, decide whether you need to add salt appropriately, and add a little chicken essence.

Step 12: Finally, add the prawns, clams, Korean spicy cabbage, green and red peppers, and cook until the clams open and the prawns turn red.

Step 13: Add minced garlic and turn off the heat.

Step 14: Wear heat-insulating gloves, quickly leave the stove, place it on the insulated bottom of the stone pot, and serve it while it is hot (the heat preservation performance of the stone pot is very good, and it can be kept boiling for about 1 minute after being served quickly, and then sprinkle some green onions).

Step 15: Serve with a bowl of rice and side dishes such as Korean spicy cabbage.

Step 16, rich in content You Xiaomin, hot and hot.

Prepare potatoes, bean dregs, cabbage, and any dish you like, cut into slices, and after stir-frying with oil, shallots, ginger and ginger in a pan until fragrant, add boiling water, and then add the miso. Put it in the order of succession, cook, add salt and grind to honor MSG, and you can hold it like a swim.

Materials:

Huhu brand Korean style sauce, Huhu brand Korean chili sauce, several shrimps, 1-2 mushrooms, and a piece of southern tofu.

Method

Take a stone pot, put water in it, and bring it directly to the fire to a boil.

After the water boils, put in 3 tablespoons of soybean paste, 1 tablespoon of chili paste, put the shrimp in the water, cut the mushrooms into small pieces, put them in the stone pot and cook for 5-10 minutes.

Finally, add the chopped southern tofu and cook for 2 minutes.

A little accompaniment to the trick

It would be better if there was a stock, and the stock could be boiled instead of water to make it taste better.

The miso itself is salty, if you can put some light soy sauce in your mouth, don't put too much, it will affect the taste of the sauce.

If there is a small red spicy filial piety sauce at home, you can finally cut it into small slices and put it in the soup, today Gary only has some mushrooms and tofu, and it is also delicious with fresh shrimp.

Ingredients: 100 grams of activated fermented hollow noodles, 180 grams of pork belly, 40 grams of sweet noodle sauce, 50 grams of soybean paste, 15 grams of cooking wine, 20 grams of cooking oil, 10 grams of caster sugar, 1 3 cucumbers, 40 grams of soybeans, 1 3 carrots.

Accessories: 1 small section of green onion, 100 grams of water.

Specific steps: 1. Prepare the required ingredients.

2. Rinse the pork belly and cut it into small pieces.

3. Pour cooking oil into the pot, stir-fry the minced meat, add soybean paste, cooking wine and sugar.

4. Continue to add the sweet noodle sauce and water and mix well.

5. Until the sauce is dry, add the chopped green onions.

6. Stir slightly to remove from the pan.

7. Put the soaked soybeans in advance into the pot and cook, remove and set aside.

8. Pour an appropriate amount of water into the pot and bring to a boil, put the hollow noodles into the pot and cook for 6 to 7 minutes until cooked.

9. Remove the noodles and put them in a noodle bowl, put 2 3 tablespoons of fried sauce, and then continue to add soybeans, cucumber shreds and carrot shreds.

10. Finished product:

Korean jajangmyeon has a salty and sour flavor and a sweet sauce, but the texture and character are a bit like a thin sesame paste, and it tastes a little grainy.

Authentic Korean-style jajangmyeon requires authentic Korean ingredients. The most important thing is the sauce, which is made with black beans, a Korean sauce. So if you look at Korean jajangmyeon, you will feel that it is particularly dark, but this sauce is not salty.

Pull it down, can you buy a bowl of fried noodles for 2,000 yuan now? A bowl of instant noodles with jajang-miso is about the same. Now it's cheaper than four or five thousand, and at the current exchange rate, it's about twenty yuan.

The sauce has a sweet flavor, but the texture and texture are a bit like a thin sesame paste, and it tastes a little grainy. Jajanjang-chan instant noodles are made with a flour packet like sesame paste, which becomes a sauce when water is added. The noodles are softer.

A lot of fried noodles are noodles and sauce, and there are no eggs. Jajangmyeon tastes similar all over Korea, and I personally don't think it's very tasty. How can there be a comprehensive range of Chinese fried noodles.

Miso flavor.

In some places, it's a little sweeter, and pears and things like that go in.

There are places where it is not sweet.

Generally, when eating, it should be served with fried dumplings and yellow radish.

Ingredients: 10 grams of dried kelp, 1 potato, 1 small piece of tofu, 2 white mushrooms, half a zucchini, 1 red pepper, 30 grams of bean sprouts. Seasoning:

Wash the rice water (after the rice is washed, then put the water and rub the rice by hand until the water turns white), 1 green onion, several cloves of garlic, Korean sweet and chili sauce, Korean sauce, chili powder. Method: 1. Cut potatoes and tofu into cubes, slice mushrooms, zucchini and red peppers, cut green onions, chop garlic, and soak kelp.

2. Pour the rice water into the pot, add the soybean sauce and sweet and spicy sauce, and stir well. 3. Add the kombu knot and cook for 10 minutes. 4. Add potatoes, mushrooms, and tofu in turn and cook for a few minutes.

5. Add bean sprouts, zucchini, and red pepper. 6. Add green onions, chopped garlic, add chili powder, stir well, and turn off the heat.

Garnish: beef, chili, potatoes, zucchini, shiitake mushrooms, tofu, onions, minced green onions and garlic. Seasoning:

Korean sauce and hot sauce. Method: 1. Take a Korean stone pot and bring it to a boil with water.

2. Add potatoes, zucchini, shiitake mushrooms and tofu to the water. 3. Stir-fry the beef slices, put all the ingredients into the pot, and add the required seasonings. 4. Add salt to taste, and finally put the cooked onions, peppers, onions and garlic out of the pot.

Note: Put the unripe vegetables first, and finally put the ripe vegetables, which has less nutrient loss. Salt can be put or not, depending on personal taste.

Korean miso soup.

Ingredients: Authentic Korean miso (for soup); a dash of authentic Korean hot sauce; tender tofu; Cucumber; wakame;

Ingredients: 1 slice ginger, garlic slices; small shallots; Sesame oil;

Preparation: 1First, boil the tender tofu in boiling water, cut it into small cubes, and set aside;

2.Boil water (for preparing soup), change the heat to low after the water boils, then put about 2 tablespoons (spoons) of miso into the soup pot, mix thoroughly, and then add the prepared ginger and garlic;

3.Wash the cucumbers, peel and dice them, put them in a pot with the prepared wakame, cook for about 5 minutes, the wakame looks dry, and then add the tofu after a little discoloration, and cook for about 2-3 minutes.

4.Put a little hot sauce according to your taste, add salt, chicken essence, and seasoning;

5.Finally, turn on the heat, add the chopped green onions, and add a little sesame oil.

Reminder: The above is the recipe for miso soup, and the above miso and hot sauce are sold at Jia Rafu and Korean food supermarkets.

Ingredients: 500 grams of semi-fat and lean minced pork, 1 bag of Liubiju yellow sauce, 150 ml of water, 1 green onion, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, appropriate amount of vinegar.

Method: 1. Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks; Chop the green onion into minced pieces and set aside;

2. Pour more oil than stir-fry in the wok and heat it, after the oil is hot, put in the chopped Beijing onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and departs, then pour in the evenly mixed yellow sauce and slowly stir-fry for a minute with the minimum heat;

3. Blanch the washed mung bean sprouts in boiling water and remove them immediately; Wash the cucumbers and cut them into shreds; Chop the garlic into minced garlic and set aside;

4. Boil the water from the blanched mung bean sprouts and put the noodles into the noodles to cook, then take out the noodles and soak them in cold boiled water, then pick them up and put them in a bowl;

5. Finally, put the mung bean sprouts and cucumber shreds on the noodles, then put 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well.

Ingredients: 1/2 pound of pork belly, radish, zucchini, potato, potato, onion, vegetable oil, 3 tablespoons, Korean black bean paste, 1 tablespoon potato starch, 2 tablespoons, sugar, cucumber, sesame oil, 1 teaspoon water.

Steps. Step 1

Cut the pork belly, daikon radish, onion, zucchini and potatoes into equal sized cubes. (about 1 2 inches). Cut the cucumber into thin strips, rinse it with ice water, cover it with plastic wrap and put it in the crisper.

Step 2 Heat the pan, heat the oil, pour in the pork belly, stir-fry over medium-low heat. When the meat is browned, pour out the oil from the pan.

Step 3: Pour in the diced radish and stir-fry for one minute. Then pour in the diced potatoes and stir-fry for one minute. Add the diced onion and zucchini and continue to stir-fry.

Step 4Stir-fry until the ingredients are a little brown, pour in 2 teaspoons of vegetable oil and 1 tablespoon of black bean paste, turn off the heat and stir-fry evenly. After pouring in 2 cups of water, cover the pot and bring to a boil over high heat.

Step 5In a small bowl, add two teaspoons of potato starch, 1 4 cups of water and one teaspoon of sugar and stir well. See that the juice in the pot is half dry, stir and pour in the mixed juice. Stir, pour in 1 teaspoon of sesame oil and stir.

Step 6When the sauce is thick, serve. Bring a pot of boiling water to a boil, then add the noodles. And stir constantly with chopsticks to prevent the noodles from sticking together.

After the water is boiled twice, add a glass of cold water. When the water boils again, take one out and taste it, if there is no white core in the middle of the noodles, it is cooked, otherwise pour in cold water and wait for the water to boil. Scoop the cooked noodles into a large bowl and rinse with tap or purified water.

Once the noodles are no longer sticky, drain and place in a suitable container.

Step 7Spread the noodles on the floor, pour in the prepared fried sauce, add the fresh-preserved cucumber shreds on top, and serve!

Soak the dried shrimp until soft, soak the shiitake mushrooms until soft, remove the stems and cut into shreds. Wash and mince the dried tofu and garlic, wash and shred the cucumber. Pour oil into the pot, boil until it is hot, stir-fry the minced garlic, add the pork filling, shredded mushrooms, dried shrimp, dried tofu and bean paste, sweet noodle sauce and stir-fry, add soy sauce, water, sugar and sesame oil and simmer until the flavor is brought out, and make a fried sauce.

Cook the noodles, remove them and put them in a bowl, add the fried sauce and shredded cucumbers, mix well.

Prepare the ingredients first: pork belly, noodles, greens, carrots, cucumbers, mung bean sprouts, green onions, garlic, coriander, salt, soy sauce, spicy sauce and other common seasonings. Use a meat grinder to grind the meat into minced meat, shred the carrots and cucumbers, mince the green onions and garlic, and wash the mung bean sprouts and greens.

Put an appropriate amount of oil into the pot, put the garlic into the pot when the oil is hot, stir-fry over low heat for half a minute, pour the spicy sauce into the pot and stir-fry, add an appropriate amount of salt and soy sauce until the color changes, and then pour out the fried sauce and set it aside for later use. Put the noodles in boiling water and cook them, then pass them in cold water, turn them over with chopsticks to prevent the noodles from sticking, and blanch the mung bean sprouts in hot water. Put the shredded carrots, cucumbers, mung bean sprouts, and sauce into a bowl of noodles, and finally top the coriander and green onions.