做法
- 在炒锅中以中小火加热4大勺油。加chunjang炸4分钟,不停搅拌。苦的生酱必须在油中驯服——煮不熟的chunjang会毁掉这道菜。颜色应从灰紫变成油亮黑色。
- 把炸好的chunjang放入碗中备用。在同一锅用剩余油炒五花肉丁4分钟至金黄、油析出。
- 加姜和蒜;炒60秒。加洋葱搅2分钟。加土豆;炒3分钟。加西葫芦和卷心菜;再搅2分钟——蔬菜应刚开始软。
- 把炸好的chunjang倒回锅中。猛烈搅拌使所有材料裹上黑酱。加糖和酱油。
- 倒入水或高汤;水位应刚好覆盖食材。煮至微沸6分钟——蔬菜应软嫩,汤变深黑。
- 搅匀马铃薯淀粉水;边搅边淋入。酱在30秒内变成油亮黑色肉汁。淋麻油。煮面4分钟;沥干。盛入深碗,把酱慷慨浇上,撒黄瓜。吃前用力拌;jjajangmyeon必须均匀变黑,而非条纹状。
Common questions
Can 炸酱面 (韩式) be made ahead?
炸酱面 (韩式) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 炸酱面 (韩式) spicy?
炸酱面 (韩式) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 炸酱面 (韩式) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 炸酱面 (韩式) to make at home?
炸酱面 (韩式) sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 炸酱面 (韩式) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
炸酱面1905年由仁川中华街的山东中国移民创制,他们把北京炸酱面调整为当地口味——更甜、更不咸,加入焦糖般的炸chunjang。这道菜与韩国外卖文化密不可分;点炸酱面是韩国版的周五点披萨。4月14日是非正式的Black Day,单身韩国人聚在一起吃炸酱面,共同感慨爱情现状。Chunjang(韩式黑豆酱)比中国祖先更甜更焦糖化。
