Chinese cuisine known as zhajiangmian is prepared uniquely by every cook. Pork belly cut into little cubes or minced pork can be used to make it. I've consumed variations that included cooked cucumber (the majority utilize the raw variety), with and without mushrooms, and with blanched bean sprouts and other veggies on top in addition to the traditional carrot.
Buy frozen, thick-sliced, skin-on pork belly from stores that sell meats for Korean barbecue to save some time, then slice it into strips as it just begins to thaw. Replace the pork in the recipe with roughly 300g (1012 oz) of firm bean curd, cut into small cubes, and increase the amount of Korean squash for a vegan alternative.
Use just enough of the sauce to cover the noodles because it is really salty and strong. The recipe yields enough sauce to feed eight to ten people. The raw vegetables aid in balancing the sauce's strong flavor. Perhaps against tradition, but I also enjoy sprinkling the sauce with a little Chinese vinegar right before mixing it with the noodles and vegetables.
Chinese bean paste comes in a number of varieties, each of which is unique to the region in which it is made. It shouldn't contain much more than broad beans or soybeans, wheat or wheat flour, salt, sugar, and occasionally flavor enhancer and oil, so be sure to read the contents list. A tasty, beautiful form of zhajiangmian uses Japanese miso in place of the bean paste.
Jajangmyeon, the dish's Korean equivalent, acquires its darker color—almost black—from using black bean paste in place of Chinese soybean or broad bean paste. Jajangmyeon also has a lot more veggies in the sauce, such as cabbage, chopped potatoes, daikon, Korean squash (which I add to this variation).
Main Related Utensils:
3. Cookwares
Ingredients:
Chinese mushrooms, 50g (134 ounce) dried; or, use 120 grams (4 oz) fresh shiitake or button mushrooms.
500g (1734 oz): pork belly with skin
Light soy sauce, 15ml (1 tbsp).
Sake or Chinese rice wine, 15 ml (1 tbsp) (or substitute dry sherry)
Sesame oil, 5 ml (1 tsp).
Granulated sugar, 1/2 tsp.
14 teaspoon fine sea salt
14 tsp: white pepper, ground finely
1 teaspoon cornstarch
1, a medium-sized onion that weighs 180g (6oz), peeled
2-3 big, peeled garlic cloves
Korean zucchini, first
Chinese bean paste, 150g (513 oz).
Chinese spicy bean paste, 50g (134 oz), or to taste
30 ml (2 tbsp): fat or frying oil
Main Directions:
Step 1:
If using dried mushrooms, rinse them briefly before adding 200ml (3/4 cup and 1 tbsp) of warm water to a bowl with the mushrooms. Allow the mushrooms to soak for about two hours, then press out the extra moisture (reserve the soaking liquid for later). Mushroom stems should be cut off and discarded before cutting the caps into 5mm (1/4in) pieces. Slice fresh mushrooms into 5mm (1/4in) slices after giving them a quick rinsing.
Step 2:
With the skin side down, slice the pork belly into 5mm (1/4in) thick slices, which can then be divided into 5mm strips. The pieces should be placed in a bowl with the soy sauce, rice wine, sesame oil, sugar, salt, and pepper. While preparing the other ingredients, thoroughly combine, then set aside to marinade.
Step 3:
Cut the Korean zucchini into medium-sized dice and finely slice the onion and garlic.
Step 4:
Over a medium-high temperature, warm the cooking oil (or lard) in a wok. Add the onion and garlic, and stir-fry for about 30 seconds. Stir-fry the pork in the pan until the pink color starts to fade, and then stir in the bean pastes, mushrooms, and zucchini. When using fresh mushrooms, use 150ml of simple water; when using dried mushrooms, filter the soaking liquid through a fine sieve and measure out 150ml (2/3 cup). After adding the liquid to the pan and thoroughly stirring, bring to a boil. For about 20 minutes, reduce the heat, stir often, and simmer the dish until the pork is cooked and the liquid has thickened enough to just barely coat the noodles.
Step 5:
Prepare the noodles and other ingredients while the sauce is heating. Cut the carrot and the cucumbers into thin batons that are 4 cm (112 in) long after peeling them. Spring onions should be minced. The noodles should be added to a large saucepan of boiling water, cooked until tender, and then drained.
Step 6:
Place the noodles in separate bowls, then spoon the sauce on top. Sprinkle a little Chinese vinegar, if desired, over each part before adding the carrot, cucumber, and spring onions. Before eating, properly combine the ingredients.
