Description

OTTOGI Szechuan Style Jjajang Powder

(Black Bean Sauce) 100g

Combining the sweet and spicy taste of Szcehuan, the Korean style Jajangmyeon, Szechuan Jjajang provides a rich and deep taste of Szcehuan cooking with the use of high quality ingredients.

Made fresh in our South Korean HQ and imported to New Zealand, Szechuan Jjajang is an ideal topping for noodles with its thick dark brown sweet and spicy powder sauce made from the salty black bean soybean paste (chunjang). Great for enhancing stir-fry’s & rice dishes, the powder sauce features chili bean and oyster sauce for a richer flavour and pairs perfectly with a variety of meats and vegetables and can also be used as a topping or marinade to add depth.

Combining the sweet and spicy taste of Szechuan and Jjajang, Ottogi’s Szechuan Style Jjajang sauce provides a rich, deep, salty taste to your dish. With the use of high-quality ingredients, the sauce is great for enhancing stir-fry’s & rice dishes, pairing perfectly with a variety of meats and vegetables and can also be used as a topping or marinade. 100g is in the Sachet, so it is convenient to use for everyday meals.

Jajangmyeon (Noodles in a Black Bean Sauce)

For the sauce

• Ottogi Szechuan Jjajang (Black Bean Paste)
• 2 tablespoons OTTOGI Soybean Oil
• 1 tablespoon sugar
• 1 tablespoon oyster sauce – optional
• 1 cup chicken stock or water You can add ½ cup more for more liquidy/watery sauce. See note.
• 1 tablespoon OTTOGI Corn Taste Starch dissolved in ¼ cup of chicken stock or water

Meat

• 8 to 10 ounces pork (preferably with some visible fat, pork shoulder cut, Boston butt, etc.) or lean cut if preferred
• 1 teaspoon grated ginger
• 1 tablespoon OTTOGI Cooking Wine(Mihyang)
• ⅛ teaspoon each salt and OTTOGI Black Pepper Powder
• 2 tablespoons OTTOGI Soybean Oil
• 1 tablespoon Maeil Jin Soy Sauce

Vegetables

• 1 extra large onion (or 2 medium, 12 to 14 ounces) See note if adding potatoes
• 8 ounces green cabbage
• 8 ounces zucchini
• 1 small cucumber for garnish – optional

1. Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
2. Prepare the pork and vegetables by cutting them into ½ – ¾ inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
3. Add the Ottogi Szechuan Jjajang (Black Bean Paste) to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 – 3 minutes, stirring constantly.
4. Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and ginger and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
5. Add the onion and cook until soft, stirring occasionally.
6.  Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
7. Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
8. Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
9. Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
10. Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
11. Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.