Jajangmyeon
Jajangmyeon is a Korean-Chinese noodle dish prepared by stir-frying pork and vegetables in a black bean paste sauce, served over wheat noodles.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Belly (cut into small cubes) | 500 | Grams |
| Wheat Noodles (fresh or dried) | 500 | Grams |
| Black Bean Paste (fermented, also known as chunjang) | 100 | Grams |
| Onion (medium-sized, diced) | 1 | Count |
| Zucchini (medium-sized, diced) | 1 | Count |
| Potato (medium-sized, peeled and diced) | 1 | Count |
| Cabbage (chopped) | 200 | Grams |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce | 3 | Tbsp |
| Sugar | 2 | Tbsp |
| Cornstarch (mixed with 4 tbsp water to make a slurry) | 2 | Tbsp |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Sesame Oil | 1 | Tbsp |
| Cucumber (julienned, for garnish) | 1 | Count |
Instructions
- Heat vegetable oil in a large pan over medium heat. Add the black bean paste and stir-fry for 2-3 minutes until fragrant.
- Add the pork belly cubes to the pan and cook until browned.
- Add onion, zucchini, potato, cabbage, garlic, and ginger to the pan. Stir-fry for 5-7 minutes until the vegetables are softened.
- Stir in soy sauce and sugar. Mix well to combine.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens.
- Cook the wheat noodles according to package instructions, then drain and rinse under cold water.
- Serve the noodles in bowls, topped with the black bean sauce and garnished with julienned cucumber and a drizzle of sesame oil.
Kitchen equipment
Wok or Large Frying PanJulienne Peeler