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ASMR REVIEW : SAMYANG JJAJANG *100x ganda sedap ! ini baru THOR-baik (NEW FLAVOUR)
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HI GUYS ! siyesly aku suka gila jjajang baru ni lebih moist texture, sbb banyak paste black bean sauce..
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炸酱面有自己做过吗？！这里就有教你如何做了咯～～
Jjajangmyeon : 2-3 servings
Noodles (or rice), pork belly, radish, potato, onion, zucchini, cooking oil, black bean paste, sugar, starch powder, sesame oil, cucumber
Ingredients:
Noodles for jjajangmyeon
½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)
1 cup of radish, cut into ½ inch cubes (about 1 cup)
1 cup of zucchini, cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
1½ cups of onion chunks
3 Tablespoons of vegetable oil
¼ cup plus 1 Tablespoon of black bean paste
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish
water
Directions for making jjajang sauce:
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 the excess pork fat.
Add radish and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of 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.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick.
Add the sesame oil and remove from the heat
Serve with noodles or steamed rice
Noodles for jjajangmyeon are available at Korean grocery stores. The noodles are thick and chewy.
Directions for cooking the noodles:
Boil and strain the noodles. Rinse and strain the noodles in cold water.
Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately.
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For this episode, we headed down to Obba Jjajang to tackle their undefeated 4KG Jajangmyeon challenge! Obba Jjajang serves Korean cuisine and barbeque with a slight Chinese twist at Tanjong Pagar, a place renowned in Singapore for its Korean restaurant-lined streets. This challenge is solely a Jajangmyeon challenge, which is a black soybean sauce noodle. The sauce comprises of salty black soybean paste, bits of pork and vegetables which is then tossed with noodles to form a delectable black and sticky meal. Completing the 4kg bowl of Jajangmyeon in under 15 minutes nets you $100 while failure means you have to pay for the bowl.
Jajangmyeon can be an acquired taste as it is extremely flavour heavy, being sweet and salty at the same time, and reverts into a thick paste very quickly. For the unprepared, the deep cloyingness of the dish could overwhelm you within bites. While this challenge is not particularly weighty or full of difficult to chew ingredients, the taste fatigue is the true killer. It certainly hit me quickly, but as a professional, I pushed through and completed the challenge in 11 minutes and 18 seconds.
According to the restaurant, I am the first person to complete this 4KG Jajangmyeon challenge. If you truly enjoy Jajangmyeon and have a decent eating capacity, do head town to Obba Jjajang and win yourself $100. I tried to return the money to the owner but he vehemently refusing, citing “A win is a win, doesn’t matter that you’re a professional”. The staff also gave me eating tips, showing that they genuinely want people to win this challenge and enjoy themselves. Obba Jjajang serves many more dishes, including a live barbeque station at each table where you can grill house-marinated meats at your pleasure.
Visit Obba Jjajang at:
77 Tanjong Pagar Road
Singapore 088498
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HI GUYS ! siyesly aku suka gila jjajang baru ni lebih moist texture, sbb banyak paste black bean sauce (aku tak tau kenapa dalam vid aku sebut soy sauce ?).. so macam aku cakap sebelum ini, jjajang baru ni lagi padu dari jjajang yang previous pedas tu sbb rasa totally out utk previous version tak ada rasa jjajang pon ? oh ya samyang new flavours ni sudah launched tau tapi certain tempat.. cuba cari kedai yg rare macam pemborong atau kedai yang memang jual makanan jepun/korea atau jaya grocer atau village grocer atau aeon ..
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If you don't like cold noodle, you just don't have to chill the noodle, no need chill the meat sauce. Then you can enjoy it with hot. It's even less time consuming that way.
: Zhajiangmian(China)
: JjaJjangMyun(Korea)
: JaaJaamen (Japan)
Each one of country has their own recipe, ingredients, and the style. We enjoy both cold and hot version in Japan.
Ingredients I used (serving 2)
~ Niku miso (meat sauce) ~
: 160g~200g ground pork
: 30g minced green onion
: 3g minced garlic
: 3g minced ginger
: 1 tsp doubanjiang (or sriracha instead)
~ seasoning sauce ~
: 2 tbsp or 40g Tenmenjan
: 100ml chicken stock
: 1 tsp sake
: 1 tsp sugar
: 1 tsp soy sauce
- Tenmenjan substitute -
: 2 tbsp red miso(reduced sodium) + 1 tsp sugar
: 2 tbsp Hoisin sauce (never tried before, so I can't promise)
~ veggy topping ~
: Green onion stips (3 inch white part)
: Cucumber strips (1/2)
My old video of Jar-Jar noodle (2010)
https://www.youtube.com/watch?v=nXe1LrOiiT0
Today's customer
Berkay Olgun from Turkey
''What's cooking'' Intro theme song by
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Music by
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Blog
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Thanks
- runnyrunny999
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