Chicago-style Jjapaguri

Ingredients

In this adaptation, the traditional Korean Jjapaguri is transformed into a Chicago-style delight. The original dish is typically made with Korean black bean paste, pork belly, and various vegetables. However, in the Chicago-style version, we incorporate the flavors of Chicago-style hot dogs and grilled beef, giving the dish a smoky and meaty twist. This fusion recipe combines the best of both cuisines, resulting in a unique and delicious dish that pays homage to the vibrant food culture of Chicago. We alse have the original recipe for Jjapaguri, so you can check it out.

• 300g (10.5 oz) Korean black bean noodles (Jjajangmyeon) 300g (10.5 oz) Korean black bean noodles (Jjajangmyeon)
• 200g (7 oz) beef sirloin, thinly sliced 200g (7 oz) beef sirloin, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, diced 1 small onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons Korean black bean paste (Jjajang) 2 tablespoons Korean black bean paste (Jjajang)
• 1 tablespoon ketchup 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the Korean black bean noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beef slices and cook until browned. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender.
4. 4.
   Add the Korean black bean paste, ketchup, Worcestershire sauce, soy sauce, and sugar to the skillet. Stir well to combine.
5. 5.
   Pour in the beef broth and water. Bring the mixture to a simmer and let it cook for 5 minutes.
6. 6.
   Return the cooked beef to the skillet and add the cooked noodles. Toss everything together until the noodles are well coated with the sauce.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Chicago-style Jjapaguri hot, garnished with chopped green onions.

Treat your ingredients with care...

• Beef sirloin — For tender beef, slice it against the grain. Marinating the beef in a mixture of soy sauce, garlic, and ginger before cooking can enhance its flavor.
• Korean black bean paste (Jjajang) — Look for Jjajangmyeon paste in Asian grocery stores or online. If unavailable, you can substitute it with Chinese black bean sauce mixed with a bit of miso paste for a similar flavor.

Tips & Tricks

• To add a Chicago-style touch, top the Jjapaguri with diced tomatoes, chopped pickles, and a sprinkle of celery salt.
• For a spicier kick, add a few dashes of hot sauce or red pepper flakes to the sauce.
• If you prefer a vegetarian version, omit the beef and substitute it with tofu or mushrooms for a hearty alternative.
• Customize the vegetable mix by adding other Chicago-style toppings like diced hot peppers or sport peppers.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Chicago-style Jjapaguri hot, accompanied by a side of kimchi and a fresh green salad. Enjoy it with chopsticks for an authentic experience.

Presentation advice

Garnish the dish with a sprinkle of chopped green onions for a pop of color. Serve it in a deep bowl to showcase the glossy noodles and rich sauce.