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!
I’m a huge fan of you guys!
Would you mind posting the recipe? Looks really good!
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.
Interesting. Raw onion sounds like it might be overpowering?
Have you ever been to a jajangmyeon place in Korea?
Beautiful - will you share your recipe? Thanks for posting!
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!
No problem and happy baking!
That already looks delicious. Will you post a pic after cooking and putting together?
Put together pic http://goedhartvoordieren.nl/?page=r/ramen/comments/927nds/homemade_yuzu_tsukemen/?st=JK4B7IVV&sh=3d9a38f8
That looks just great. Wonderful photography skill, too. :O
get out, that looks too legit to be homemade
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?
Chad Robertson’s method!
Did you make that yourself? I tried making it once and it just tasted like an ashtray, haha
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!!
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!
Eye of Saurondough?
Lord of dough rings haha
Did you make the menma from scratch? Recipe?
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?
These were canned without salt