理論廚師的實驗廚房

我也好奇買了一罐
想詢問有哪些食譜或用法
希望能夠提供一些資訊
Thanks *_~

板主回覆:
這個很好用, 你烤肉的煙料裡可以放幾匙..
炒肉片的時候也可以加.. ^^

有空我再看看要不要實驗什麼東西是用這個的 ^^

<b>'toh xia' very much for giving me all the fine points.</b>

The first time I used only the bottled 'jah-han' sauce - being lazy and trying to shortcut (hehe embarassed).
2nd time, I stirfried the minced garlic until fragrance, then add 1 tbp 'jah-jan' sauce, then the minced pork. After tastng the cooked dish, the 'jah'jan' sauce still tasted too strong, so I added 1 tsp fermented beanpaste, + rice wine + 1 tsp soysauce.

This time, I am going to make sure that I follow your instruction to cook off the alcohol in the rice wine before adding the jah-jan sauce. [I picked it up because I was at the supermarket to buy the famous Taiwan Four-Season-soysauce recommended by you.]

btw, make sure you cook off the alcohol in the rice wine, if you elect to use it in ur sauce, before adding the Jah-Jan sauce.

Hi~

Thanks for ur confidence in me, but I'm not sure if I can give u a satisfying answer... coz I've never used any bottled or canned Jah-Jan Sauce before.

I got a Q:
-Did you heat up/cook the sauce? Or were you using it out of bottle w/ "minced garlic, soya sauce, rice wine, fresh chili paste..."?

I usually make my own Jah-Jan from scratch using Tien Mien sauce (甜麵醬), which is a sweet fermented bean paste. To make it from scratch you sautee garlic and green onion/onion with ground pork. Stir until pork is completely cooked, then add (rice wine) + (soy sauce) + tofu curd + Tien-Mien sauce. Some people add or drop a few ingredients.

I would think bottled "Jah-Jan" probably tastes better if you would just pretend to make it all over again as described above. In ur case, you just add the Jah-Jan sauce you have instead of the Tien Mien Sauce at the end. Make sure you stir everything until the sauce is heated through. You could add a little soy sauce after the pork is added, but I feel packaged Jah-Jan sauce are usually pretty salty already.

I must add that although my Jah-Jan sauce tastes pretty good, I cannot assure you it's authenticity. I'm a Hakka Taiwanese, and Jah-Jan, I believe is a northern Mainland Chinese dish. If you don't mind experimenting a bit w/ my version, I guess it doesn't hurt. :)

The Korean chili paste is versatile. Now I use it for everything from stewing to stir-frying. It goes very well with cabbage, tofu, pork ribs and anything else cooked with miso. Thanks for the headsup.

OT - yesterday I bought a bottle (13 oz/375G) of 'Mandarin Jah-Jan Sauce', brandname: SixFortune (Liu Fuk), Manufactured by: Scholar Enterprises Co Ltd, Taipei, Taiwan.
It has a rather strange unfamiliar taste. I added minced garlic, soya sauce, rice wine, fresh chili paste... trying to camouflage 'that' strange unfamiliar taste.
I would appreciate any remedial suggestion from you, before I donate it to the garbage-truck.

红色的是辣酱，盒子右上方有个绿色的小圆形标记的是带甜味的辣酱，韩国的辣年糕就是用那种酱做的，没有绿色标记的是不带甜味的，个人觉得是带甜味的比较好吃。
土黄色盒子的好象是黄豆酱，不辣，煮味曾汤比较适合，但是我不喜欢味曾汤，所以没买过这种酱。
绿色盒子我还没了解过到底是啥。。。嘿嘿。

好像大家都說有綠色的, 我每次都是拿了我要的就跑, 都沒注意到有綠色盒子的ㄋㄟ ^^
下次會留意

這個啊,上次去韓國有買
基本上還不錯啦~
它還有綠色的盒子種類~

阿哈哈.. 我自己只有做過一次, 可是蒜頭放太多不好吃, 所以.... 放棄
很抱歉無法提供太有建設性的意見 ^^"

最近才在想要來做個韓國泡菜的...你有做過嗎?

蠻辣的, 但是不會死辣, 因為有miso香吧, 我想

感覺好像挺辣的....
呵呵~~我喜歡^^

好的...謝謝大家提供的資訊,有空我會再去找找看的..找到的話再告訴大家喔!

妳那罐跟我的是一樣的東西
土黃色盒子的是韓國的miso醬
綠的我還沒看過...

我的紅色盒子,因為看不懂韓文,長得跟你的這個紅盒子不知道是否是同樣的東西
http://blog.yam.com/daphnewanote/archives/1828906.html

真的還有綠色盒子(包裝盒) 不懂韓文 根本不知道到底是啥

最近又發現土黃色的包裝盒 跟韓國老闆又是雞同鴨講
我可是很想知道 大醬湯的英文啊 否則我都不知道這個東西長成甚麼樣
(去餐廳點菜時) 倒底他好吃在哪裡

Pan fried rice cake?? That sounds so good! But I've never had it....
Ok, i'll have to try it some time, and I'll let you know if I could de-code it.. hehehe..

sis sis!!! make the Korean pan fried rice cake!!
its very very good~~
it normally come out super red but not too spicy!!
plz de-code!!!

"不會辣的蓋過食物的味道" 對呀! 我也這麼覺得, 可能是有miso的關係吧?

那個Pepper指的是辣椒吧, 不是青椒啦 ^^
用到韓國醬料的食譜我好像已經貼了幾過了, 不過是可以再研究幾個

這個好用耶
我都拿來亂加亂煮的
味道很香
而且不會辣的蓋過食物的味道

好期待verano變化出來的好料^^

每次都在韓國店 看到很多顏色的醬料盒 紅色 綠色 黑色 咖啡色等

就算是同樣顏色 例如紅色 都還有不同口味 像你這一盒跟我的紅色盒就不一樣 我的沒有pepper的口味

哈哈 你要開始教導如何使用韓式醬料 最最好不過啦