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If anyone is interested I have a recipe I made while living in Korea. It’s pretty easy once you get ahold of the ingredients!

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Original Poster2 points · 6 days ago

I’m a huge fan of you guys!

Would you mind posting the recipe? Looks really good!

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Original Poster2 points · 11 days ago

I actually didn’t follow a recipe I just eye balled the ratios. The components are here though: http://goedhartvoordieren.nl/?page=r/KoreanFood/comments/9dlc2k/jajangmyeon_components/?st=JLUIOJ5I&sh=bc2ec93e

I do make my own noodles from scratch and those are 100% bread flour at 43% hydration.

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I can't say I've ever had them without peas, and raw onion in the side.

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Original Poster1 point · 12 days ago

Interesting. Raw onion sounds like it might be overpowering?

Have you ever been to a jajangmyeon place in Korea?

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Original Poster1 point · 12 days ago

No sadly

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Beautiful - will you share your recipe? Thanks for posting!

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Original Poster3 points · 1 month ago

Sure!

300g bread flour 225g water (30% hydration) 6g salt (2%) 60g levain (20%)

• autolyse just flour and water (mixing well so thee are no bits of dry flour) for at least 1hr but up to 6hr at room temp • add levain, mix well, and rest for 30min to 1hr • add salt, mix well • stretch and fold four times #1 • stretch and fold four times #2 one hour after the first stretch and fold • stretch and fold four times #3 two hours after the first stretch and fold • let sit for 2hrs at 78F aiming for dough volume to increase by 30-50% • turn dough out onto a counter and shape into batard or boule using your shaping method of choice but moving gently so as not to degas the dough • move to banneton and leave dough to prove in banneton for another 30min to 1hr at 78F • move to fridge for cold retard anywhere from 8-12hrs • preheat oven until it reaches 500F or hotter along with a dutch oven (you can bake however you like so as to steam your loaf) • score your loaf so it will expand properly in the oven • bake 15min lid on at 500F, 15min lid off at 450F

Thanks - hope mine turns out half as nice as yours!

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Original Poster1 point · 13 days ago

No problem and happy baking!

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That already looks delicious. Will you post a pic after cooking and putting together?

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That looks just great. Wonderful photography skill, too. :O

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Original Poster1 point · 1 month ago

Thanks!

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5 points · 1 month ago

get out, that looks too legit to be homemade

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Original Poster3 points · 1 month ago

It’s made with the yuzu ramen components I posted earlier! And I did make it at home :)

Amazing! What recipe / technique are you using?

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Original Poster2 points · 3 months ago

Chad Robertson’s method!

Did you make that yourself? I tried making it once and it just tasted like an ashtray, haha

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Original Poster5 points · 3 months ago

Yes, all homemade :)

The key is to cook the garlic very slowly, and to stop cooking just before it becomes extremely burnt and instead when it’s extremely caramelized. It still will have a smokey flavor, so just use a tiny bit in your ramen!

Wow, awesome! If you wouldn't mind posting your recipe, or a recipe you follow, I'd love to give it another shot!!

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Original Poster3 points · 3 months ago

Sure, it’s only a few steps. Here’s what I do to make a big batch of mayu (enough for 10 bowls of ramen, depending on how much you like in a bowl): • heat about 1 cup sesame oil over high heat • add maybe 20 medium sized cloves of garlic minced finely (cannot be whole, should be as finely minced as possible) • the moment you start seeing the garlic browning in certain places, turn heat to low-medium. Maybe after 5min. • keep cooking until garlic has a dark brown color overall and not black overall (there should be no white bits and some black bits are ok). Maybe another 5min. • turn off heat and let mayu cool down • blitz mixture in food processor until there are no noticeably large garlic pieces. It should smell part burnt and part sweet.

To store, I freeze mayu in a sealed container and it keeps for weeks if not months.

Next time I make mayu I’ll take note of the correct temp to cook garlic without burning, since that probably will help!

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Eye of Saurondough?

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Original Poster2 points · 3 months ago

Lord of dough rings haha

Did you make the menma from scratch? Recipe?

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Original Poster1 point · 3 months ago

Yes from scratch! Rinse bamboo shoots and simmer in chashu braising liquid for 15min.

hmmm, sounds a lot like my own. Canned or from fresh takenoko?

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Original Poster1 point · 3 months ago

These were canned without salt

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