One of the joys of cooking comes from those unexpected moments of innovation, like the time my daughters wondered if we could use jjajang, the rich black bean sauce from our jjajangmyeon recipe, in their baked macaroni. It was one of those "why not?" moments that lead to something surprisingly delicious.
The result was a delightful fusion that blends the deep, savory flavors of jjajang with the comforting familiarity of cheesy baked macaroni. This dish is a perfect example of how a simple question can lead to a new family favorite.
The process is straightforward but the outcome is anything but ordinary. Starting with al dente macaroni, each noodle gets generously coated in homemade jjajang, absorbing all its umami goodness.
Ooey gooey goodness...
A hearty sprinkle of mozzarella and Parmigiano Reggiano goes on top before the dish hits the broiler, emerging bubbly and golden with a cheesy crust that’s irresistibly appealing. A final garnish of fresh scallions adds a crisp, oniony bite that cuts through the richness and rounds out each forkful.
If you’re up for trying something new in the kitchen, this Jjajang Macaroni might just be your next hit. It’s a wonderful way to introduce a twist on traditional pasta nights and is sure to get everyone talking.
Umami bomb...
Grab your apron, and let’s bring a dash of creativity to your table with a recipe that promises simplicity and flavor in every bite. So, why not make tonight a little more special? Dive into this fusion dish and enjoy the blend of cultures and tastes!
Ingredients:
(Serve 4)
Macaroni, 200g
Hot Water, 800g
Sea Salt, Pinch
Jjajang Homemade, 3 Heaping TBSP or More
Mozzarella, For Grating
Parmigiano Reggiano, For Grating
Scallions Corasely Sliced, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Oven
Directions:
Please visit my "Jjajangmyeon" page for the recipe.
Add macaroni and hot water to a skillet over medium heat.
Season with salt and stir to combine well.
Lightly season with salt and stir to combine well.
Cook until the macaroni is just under al dente and until the pasta water has almost evaporated.
Add in the jjajang and toss until the macaroni is well coated.
Taste and adjust for the amount of jjajang sauce.
Remove from heat, grate in some mozzarella and parmigiano.
Wack into the oven and broil until the cheese has melted.
Immediately garnish with some scallions.
Serve immediately.
You have to give this a try...
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