Korean cooking forum topics:
I saw the black bean noodles recipe and was thinking of caramelizing the onions by sautéing it. And I was wondering if it would add a good flavor or not?
And should i add in the meat later, with the meat, or separately?
I do the meat first/with the meat because I find that the residual fats from the meat flavor the onions nicely and help the saute. I lightly saute the onions until translucent prior to adding the water.
To saute the onions to the point of caramelizing sounds a bit unnecessary to me. The boiling of the onions releases the sugars from the onions and brings out their sweetness. The light saute until translucent breaks down the onion enough to absorb the flavors from the other ingredients.
The texture of the black bean sauce is also so important and caramelized onions take on a totally different kind of consistency than what is typically expected.
I suppose it’s worth a shot to caramelize, but again, you essentially get the same results with a light saute and the boil.
Okay guys…not buttin in, but the recipe is simply enough as demonstrated..why carmelize, I agree that the saute of all the vegetables and then the boil does the trick. This is definitely a very easy quick recipe to follow, (in other words) – if aint broke don’t fix it. Enough said!
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