Korean food in Abu Dhabi The Capital City Of UAE
hi, my new blog now going to be about Korean food that I had in UAE Abu Dhabi Korean restaurants, and Korean groceries.
last time when I visited the UAE Abu Dhabi I plan to go to have Korean food Abu Dhabi in a Korean restaurant because my friends told me that there is a new opening in Korean cuisine is there has a great Korean food menu starting with Korean chicken or Korean fried chicken there which is my favorite ever, the Korean restaurant Korean food in Abu Dhabi under the Korean cook which is the best thing that it ever happened there having the food from a Korean cook is meaning that the food 100%has the real Korean food taste and the recipe is going to be absolutely same as the Korean people doing it in Korea there.
Taon Korean Restaurant for the Korean food in Abu Dhabi running by a Korean owner called Madam Hwang she is a great businesswoman in the trading world. The menu of the restaurant has Chinese and Japanese Korean way food such as the Korean Chinese noodle called jjajangmyeon and this food is made of: It is a well-known noodle dish that is served with black bean sauce, which is made of chopped pork (or other types of meat), veggies, and chunjang, a salty black soybean paste. It is simple to locate in a Korean Chinese restaurant. Although there are various ideas on when it was initially introduced to Korea, the first Jajangmyeon that is formally recognized came from a restaurant called Gonghwachun in Incheon, Korea's Chinatown, back in 1905. Chinese traders brought it to Korea, but throughout time, the flavor changed to suit Korean palates. It is becoming a highly popular and accessible food. However, I used to save this for big events like school carnival days or days of the entrance and graduation ceremonies.
so you will recognizing how unique this Jajangmyeon is to me and to the majority of Koreans. Korean Black Day, observed on April 14th, is a special day for single individuals who didn't receive any gifts or presents on Valentine's Day, observed on February 14th, or White Day, observed on March 14th, to gather and share Korean Black Bean Sauce Noodles (Jajangmyeon) and commiserate. So, this is a solid justification for preparing this delicious noodle dish and providing you a chance to partake in this Korean culinary tradition.
35 ounces of fresh jajangmyeon noodles in a kilogram (Or you can use fresh udon or ramen noodles)
One huge onion, weighing 150g (5.3 oz),
1 medium zucchini, weighing 110g (3.9 oz).
2 large potatoes (1 pound, 470g)
7 substantial button mushrooms (240g/0.5 lbs)
14 of a small cabbage (160g/5.6 oz)
1.3 lbs. / 600 g of chopped pork
MARINADE SAUCE FOR PORK
Tbsp. of rice wine (mirin)
5 pinches of table salt
Five pinches of ground pepper
14 teaspoon of ginger powder
BLACK BEAN SAUCE FROM KOREA
6 tablespoons of Chinese black bean paste (Chunjang)
3.2 oz/90g of lard (or 6 Tbsp cooking oil – e.g. rice bran oil)
2 tbsp. brown sugar
4 tablespoons rice wine (or mirin)
1 cup of poultry stock (as natural as possible)
one water cup
Slurry (5 Tbsp. potato starch and 4 Tbsp. water)
1 large cucumber (5.3 oz/150g)
delicious corn or peas (from a tin, alternative)
Uncooked egg (alternative)
1. After giving the pork a good rinse in cold water, blot it dry with paper towels. Place the pork on top of the marinating sauce.
After thoroughly combining them, wait 15 minutes.
2. Cube the potato, onion, and zucchini into small pieces.
3. Slice the mushrooms very thin.
4. Separate the cabbage into pieces of small to medium size.
5. Cut the cucumber into juliennes.
The work should be thoroughly preheated before use. Melt the lard (or cooking oil) in the wok before adding it. For 3 to 5 minutes on medium heat, continuously whisk in the black bean paste. (Avoid burning it.) Stir it for a further two to three minutes after adding the brown sugar. Remove the black bean paste from the can (but leave out the oil) and set it aside. To be used in the following step, keep the oil in the wok. Include the pork until the pork is halfway done, then toss it in the wok. Stir in the potato, onion, and zucchini until each is only about a third cooked (for 3 to 5 mins). Adding the mushrooms and cabbage, stir for two to three minutes. In the wok, add the black bean paste from step 2 and combine it with the veggies. Stir for 1 to 2 mins. Stir in the water, rice wine, and chicken stock. Simmer for 5 to 7 minutes over medium heat. (If at all feasible, cover the wok with a lid. Cooking will go more quickly as a result of this. Stir after adding the slurry to the wok. (The black sauce will thicken as a result. The process of producing the black bean sauce is now complete.
