Ingredients with Measurements:
- 1 package of jajangmyeon noodles
- 1 block of firm tofu, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of black bean paste
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for cooking sauce
- Colander for draining noodles
Step-by-step instructions:
1. Cook jajangmyeon noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat.
3. Add diced onion and minced garlic. Cook until onion is translucent.
4. Add diced tofu and cook until lightly browned.
5. In a small bowl, mix cornstarch, soy sauce, sugar, and black bean paste with 1 cup of water.
6. Add the mixture to the wok and stir until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve the sauce over the cooked jajangmyeon noodles.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 55g
Dietary fiber: 3g
Sugar: 8g
Protein: 10g
Substitutions for ingredients:
- Instead of firm tofu, you can use any other type of tofu or protein of your choice.
- If you don't have black bean paste, you can substitute with hoisin sauce or miso paste.
Variations:
- Add your favorite vegetables to the sauce, such as zucchini, mushrooms, or bell peppers.
- Use different types of noodles, such as udon or soba noodles.
- Add a fried egg on top for extra protein.
Tips and tricks:
- Make sure to cook the sauce until it thickens to ensure a rich and flavorful dish.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
Store any leftover sauce and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce and noodles separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the jajangmyeon with tofu in a large bowl or individual serving bowls.
Garnishes:
Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Steamed rice
- Korean-style fried chicken
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch to thicken it.
- If the sauce is too salty, add more sugar to balance it out.
Food safety advice:
Make sure to cook the tofu and sauce thoroughly to prevent any foodborne illnesses.
Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in the city of Incheon, South Korea. It is made with a black bean sauce and typically served with noodles and vegetables.
Flavor profiles:
The black bean sauce is savory and slightly sweet, while the tofu adds a mild and creamy flavor to the dish.
Serving suggestions:
Serve the jajangmyeon with tofu as a main dish for lunch or dinner.
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Region: Korean
Taste: Savory, Umami, Salty, Mildly Spicy, Nutty