가성비 최강입니다! 3900원 불맛 가득한 짜장면과 짬뽕ㆍ탕수육 / Korean black noodle & spicy sea food noodle
???? 경북 경주시에 위치한 중식전문점(북경짜장3900)입니다. 3,900원이라는 가성비 좋은 가격에 짜장의 강렬한 불맛을 내기 위해 다양한 노력을 하고 있더군요. 젊은 나이에도 10년의 경력을 쌓은 대표님의 요리를 향한 열정이 느껴진 곳입니다
- 본영상은 유료광고를 포함하지 않습니다. 유료광고시 별도로 표기합니다 -
???? Price
???? KRW - 짜장면 3,900 KRW / 짬뽕 5,900 KRW / 탕수육(소) 13,900 KRW
???? Location 경상북도 경주시 현곡면 용담로 531 1층 북경짜장
???? (Google Map)
???? (Naver Map)
Vegan Black Beans paste / Red Beans Paste , jjajangmyeon
How to make Korean Black Beans or Red Beans paste at home , How to make jjajangmyeon at home so quickly with very easy and limited ingredients.
This Jajangmyeon Recipe will have you FEELING SAUCEY
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LEARN HOW TO MAKE A DELICIOUS JAJANGMYEON RECIPE TODAY!
LAY HO LAY HO! This recipe definitely tastes as bold as it looks. There's nothing more visually stunning than that unmistakable space black colour. Join me in this episode and learn how to make a Korean style Jajangmyeon recipe today!
Ingredients:
3 pieces garlic
1/2 onion
small piece ginger
2-3 sticks green onion
1/4 zucchini
1 king oyster mushroom
100g extra firm tofu
60g nappa cabbage
1/4 cucumber
2+1 tbsp chili oil
2-3 tbsp black bean paste (Chunjang)
1 tbsp soy sauce
2 tsp dark soy sauce
250g udon noodles
1 tsp white sesame seeds
Directions:
1. Finely chop the garlic, onion, ginger, and green onion
2. Dice the zucchini, king oyster mushroom, and extra firm tofu into small cubes. Finely chop the nappa cabbage and thinly slice the cucumber into matchsticks
3. Bring a pot of water to boil for the noodles
4. Heat up a nonstick pan to medium heat. Add 2 tbsp chili oil followed by the garlic, onions, and ginger. Sauté for a few minutes
5. Add the tofu and sauté for another few minutes. Then, create a well in the middle of the pan. Add another tbsp of chili oil followed by the black bean paste. Sauté the paste for 2-3min
6. Add the zucchini and mushrooms. Sauté for a few minutes. Add the nappa cabbage followed by the soy sauce, dark soy sauce
7. Boil the udon noodles for half the time to package instructions (in this case 2mins). Stir the noodles occasionally
8. Transfer a 1/4 cup of cooking water into the pan. Then, strain out the noodles and add to the pan. Stir for a few minutes until the black bean sauce becomes thick and glossy
9. Add the green onions, turn off the heat, and give it a stir. Plate and garnish with sesame seeds and the cucumbers to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Jjajangmeyon Korean Black Bean Noodles
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♥ Jjajangmeyon Recipe:
Jjajangmyeon Ingredients
Serves 4
1 Tbs cooking oil
1 lb fatty pork shoulder or butt, cut into 1-inch cubes
1/2 tsp salt
4 cloves garlic, chopped (approximately 1 1/2 Tbs)
2 green onion, chopped (approximately 3 Tbs)
1 Tbs chopped ginger
1/3 cup black bean paste (Choonjang)
1 large sweet onion, cut into 1-inch chunks (approximately 12 oz)
1/4 of large green cabbage, cut into 1-inch chunks (approximately 10 oz)
1/4 cup rice wine (optional)
1 cup chicken stock
1 1/2 Tbs sugar
1 1/2 Tbs cornstarch and cold water
2 portions of fresh Jjajang noodles (you can substitute to udon, dry egg noodles or spaghetti)
Cucumber, optional
4 Fired eggs, optional
Black Beans Spaghetti Recipe
#Spaghetti #noodles
Black Beans Spaghetti Recipe is very delicious, simple to prepare, colorful and bring plant- based goodness to all.