KOREAN NODDLES IN BLACK BEAN SAUCE
Jajangmyeon or jjajangmyeon is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. Variants of the dish use seafood, or other meats.
Total Time
10 Minutes
Cuisine
Korean
Ingredients
14
Calories
290
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Thinly slice the pork belly into 1/4″ strips.
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Heat a non-stick wok or pan on medium-high heat and cook the pork belly with 1.5 TBSP of oil until golden brown and most of the fat has rendered out. ~3 minutes.
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Add the black bean paste and cook for ~1 minute. There should be enough rendered fat from the pork belly to “fry” the black bean paste.
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Add the potatoes and deglaze the wok with 1/2 TBSP soy sauce.
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*The soy sauce will splutter so be careful! Cook for ~30 seconds to soften the potatoes.
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Add the green onions, yellow onions, sugar, oyster sauce, and chicken stock.
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Mix until well-combined and bring to a simmer.
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Simmer for ~5 minutes until potatoes are thoroughly cooked. While the sauce is simmering, boil a pot of water and cook the noodles according to package instructions.
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Quickly rinse the noodles in cold water, strain, and add to your bowl.
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Mix 1 TSP corn starch with 1 TSP water and add the slurry to the black bean sauce.
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Stir until the sauce has thickened.
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Place the sauce directly over the noodles and garnish with cucumber strips.
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100 gm Pork Belly
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2 Tbsp Black Bean Paste chunjang
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1.5 Tbsp Oil
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1/2 Large Potato – diced
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1/4 Tsp Minced Ginger
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1/4 Onion – roughly chopped
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1 Scallion – roughly chopped
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1/2 Tbsp Soy Sauce
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1 Tbsp Sugar
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1/2 Tbsp Oyster Sauce
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1/2 Cup Chicken Stock
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1/2 Tsp Potato or Corn Starch
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1 Tsp Water Fresh Noodles guksu
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Cucumber for Garnish – cut into thin strips
