Korean Style Chinese Noodles. Noodles are an essential ingredient and staple in Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. This Korean-Chinese noodle dish is a huge part of Korean food culture.
Korea has a long history of noodle making and eating. Korean noodles, called "guksu" or "myeon" are everyday food, but also frequently served on birthdays and weddings. Traditionally a long noodle symbolizes a long life, so serving it to someone on their birthday. You can cook Korean Style Chinese Noodles using 10 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Korean Style Chinese Noodles
- It’s 1/4-1/2 pound of ground meat.
- It’s 1-2 cups of chicken broth.
- You need 2 cloves of garlic.
- Prepare 1 of Tbl. Fresh ginger.
- Prepare 1/2 tsp. of Sugar.
- Prepare 3 of Tbl. Soy sauce.
- You need 3 stalks of scallion (green onion).
- Prepare 1 of Tbl. Gochujang (or hot sauce).
- Prepare 1 of ground black pepper (to taste).
- You need 4 Oz. of Noodles (glass noodles are the best, but any work).
If you pop in any "Chinese restaurant," you will also run into a dish called (짬뽕) jjambong as well. It's basically a spicy seafood soup with noodles, and for those of you daring adventurers there's a well-known place in Korea that is so spicy you'll. Learn about Asian and Chinese Noodles, spring rolls and wonton wrappers including common varieties of fresh and dried Chinese noodles we use in our Asian and Chinese noodles can and often are used interchangeably, and you will see that we use a variety of brands and types in our recipes. A wide variety of korean style noodles options are available to you, such as processing type, packaging, and certification.
Korean Style Chinese Noodles step by step
- Soak noodles in water (room temp) until soft. I'm using rice noodles, they take about 30 minutes..
- Add some oil to a wok/stir-fry/skillet and heat on medium.
- Dice your garlic and ginger, add to hot oil, stir for 1 minute.
- I'm using Gochujang, this now is available in the Asian section of our regular grocery stores..
- Add your Gochujang or hot sauce, stir for 1 minute.
- Add meat, break it up.
- When the meat is just cooked.
- Add home made chicken broth 😉 2 cups little soupy, 1 cup more dry. I used 2 cups here..
- Add sugar, soy sauce, black pepper, turn heat up to medium-high, Bring to a boil.
- Add soft noodles and scallions.
- Stir and continue to boil for 2 or 3 minutes until noodles are cooked..
- Serve. Garnish with sesame seeds, scallions, cilantro..
Product name: Chinese style noodles = Jung-hwa-myeon (중화면) Brand name: Wang I will be buying these noodles every time I make Korean Chinese noodle dishes from now on. 중화면 means Chinese-Style Fresh Noodles. Spread this Jajangmyeon sauce over noodles or rice. Fun fact: There is even an unofficial holiday for singles in Korea called Black Day. From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese.