Ingredients

black bean paste (ChaeJang) 2# Nut oil 1 quarts Beef or Chicken Stock (1 Quart) onion 10 each large dice, zucchini 10 each large dice, carrot 5 each large dice, garlic (hard neck) 5 cloves fine chopped, any desire vegetable large diced stew meat with good amount of fat small diced 2# Slurry…

CIA FOODIES


Chinese Korean Black noodle. (ChaeJang mien)

Ingredients

  • black bean paste (ChaeJang) 2#
  • Nut oil 1 quarts
  • Beef or Chicken Stock (1 Quart)
  • onion 10 each large dice, zucchini 10 each large dice, carrot 5 each large dice, garlic (hard neck) 5 cloves fine chopped, any desire vegetable large diced
  • stew meat with good amount of fat small diced 2#
  • Slurry

Directions

  1. Fry the black bean paste in the 1 quart nut oil.
  2. when the paste brings the nutty aroma and bubbles like simmering effect, transfer to another container.
  3. remove just the used 1 quart oil into the paste fried pan, add all the vegetables.
  4. sweat them then add meat.
  5. add fried paste
  6. coat all the veg and meat with added paste
  7. add stock then reduce the liquid to your desire
  8. add slurry to have desired viscosity

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One Comment

  1. ignazkihong.kim@cia.culinary.edu

    METHOD STEP 3. REPHRASED.
    REMOVE JUST THE OIL FROM THE PAN WITH FRIED BLACK BEAN PASTE. THEN, USE THAT REMOVED OIL TO SWEAT THE VEGETABLES.

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