{"id":542,"date":"2020-07-21T22:37:03","date_gmt":"2020-07-21T22:37:03","guid":{"rendered":"http:\/\/karentu.com\/personal\/recipes\/?p=542"},"modified":"2020-07-21T22:37:17","modified_gmt":"2020-07-21T22:37:17","slug":"jajangmyeon","status":"publish","type":"post","link":"https:\/\/karentu.com\/personal\/recipes\/jajangmyeon\/","title":{"rendered":"Jajangmyeon (Korean Black Bean Noodles)"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Jajangmyeon<\/h2>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"display:flex; flex-direction: row;\">\n<label>Proportion Adjustment&nbsp;&nbsp;<\/label>\n<input type=\"number\" id=\"proportion_adjustment\" value=\"1.0\" min=\"0.0\" step=\"0.1\" ,=\"\" style=\"width: 10%;\">\n<button type=\"button\" onclick=\"updateProportions();\">Enter<\/button>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul id=\"ingredients_list\"><li>16 ounces jajangmyeon noodles (4 ounces per serving)<\/li><li>meat<ul><li>8 oz pork, chopped<\/li><li>1 Tbsp mirin\/rice wine<\/li><li>salt\/pepper to taste<\/li><li>2 Tbsp oil<\/li><li>1 Tbsp soy sauce<\/li><\/ul><\/li><li>vegetables<ul><li>1 large onion, chopped<\/li><li>8 oz. potato, chopped<\/li><li>8 oz. zucchini, chopped<\/li><li>1 julienned Persian cucumber for garnish<\/li><\/ul><\/li><li>5 Tbsp Korean black bean paste<\/li><li>2 Tbsp oil<\/li><li>1 Tbsp sugar<\/li><li>1 Tbsp oyster sauce<\/li><li>.75 cup chicken stock\/water<\/li><li>1 Tbsp potato\/corn starch dissolved in .25 cup chicken stock\/water<\/li><\/ul>\n\n\n\n<ul id=\"ingredients_list\">\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Chop pork .5 inch cubes. Marinate pork with rice wine, salt, and pepper.<\/li><li>Chop vegetables into .5 inch cubes<\/li><li>Fry pork in oil over medium heat (add soy sauce halfway through cooking).<\/li><li>Add onion and potato, cook until soft.<\/li><li>Add zucchini, cook until soft. Turn off the heat.<\/li><li>In a separate pan, combine black bean paste, oil, sugar, and soy sauce. Fry over medium heat for 2-3 minutes, stirring constantly.<\/li><li>Stir black bean paste into the pork\/vegetable mixture over medium heat until everything is coated.<\/li><li>Add the chicken stock, cook for 3-4 minutes.<\/li><li>Stir in the potato starch and cook until sauce is thickened.<\/li><li>Boil noodles according to package.<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Notes<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Can serve sauce with rice instead of noodles<\/li><li>original source: <a href=\"https:\/\/www.koreanbapsang.com\/jajangmyeon-noodles-in-black-bean-sauce#wprm-recipe-container-6720\" target=\"_blank\" rel=\"noreferrer noopener\">Korean Bapsang<\/a><\/li><\/ul>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Jajangmyeon Proportion Adjustment&nbsp;&nbsp; Enter Ingredients 16 ounces jajangmyeon noodles (4 ounces per serving) meat 8 oz pork, chopped 1 Tbsp mirin\/rice wine salt\/pepper to taste 2 Tbsp oil 1 Tbsp soy sauce vegetables 1 large onion, chopped 8 oz. potato, chopped 8 oz. zucchini, chopped 1 julienned Persian cucumber for garnish 5 Tbsp Korean black &hellip; <a href=\"https:\/\/karentu.com\/personal\/recipes\/jajangmyeon\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Jajangmyeon (Korean Black Bean Noodles)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[46,42,50],"tags":[30],"class_list":["post-542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-entree","category-korean","tag-karen"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/karentu.com\/personal\/recipes\/wp-content\/uploads\/2020\/07\/black_bean_noodles-scaled.jpg?fit=1920%2C2560&ssl=1","_links":{"self":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/comments?post=542"}],"version-history":[{"count":1,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/542\/revisions"}],"predecessor-version":[{"id":543,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/542\/revisions\/543"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media\/497"}],"wp:attachment":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media?parent=542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/categories?post=542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/tags?post=542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}