Jjajangmyeon (Korean Black Bean Noodles)
Jjangmyeon is a very popular Korean Chinese dish and while there are many similarities between the Chinese and Korean versions, this will be closer to the Korean version.
Ingredients
- 400 g fresh jjajang noodles
- 3 tbsp vegetable oil
- ¼ cup black bean paste
- 200 g sliced pork belly
- 1 small yellow onion
- ½ zucchini
- ⅓ cup cabbage
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 1 cup water or stock
- 2 tbsp sugar
- 1 tbsp oyster sauce
Corn starch slurry
- 1 tbsp corn starch
- 2 tbsp water
Garnish
- sliced cucumber
- pickled radish
Instructions
- Prepare vegetables by cutting them into 1 inch cubes and set aside for later.1 small yellow onion, ½ zucchini, ⅓ cup cabbage
- Cut pork belly into 1 inch strips as well.200 g sliced pork belly
- In a pan over med-high, add oil and fry the black bean paste for 3-5 minutes. Set aside for later and save some of the excess oil for the next step.3 tbsp vegetable oil, ¼ cup black bean paste
- Add 2 tbsp of the excess oil back into the pan to fry the pork belly.200 g sliced pork belly
- Once the pork belly starts to brown, add the chopped onions, zucchini, cabbage, grated ginger and garlic. Stir for 1 minute.1 small yellow onion, ½ zucchini, ⅓ cup cabbage, 1 tbsp grated garlic, 1 tbsp grated ginger
- Add our fried black bean paste and mix thoroughly with the vegetables. Stir to cook another 2-3 minutes.¼ cup black bean paste
- Add water or stock, bring it up to a simmer for 2 minutes.1 cup water or stock
- Mix water and corn starch together to create corn starch slurry and add that into the sauce to thicken.1 tbsp corn starch, 2 tbsp water
- Season with sugar and oyster sauce. If the sauce is too watery, add more corn starch.2 tbsp sugar, 1 tbsp oyster sauce
- Boil the noodles according to package instructions.400 g fresh jjajang noodles
- Layer the sauce on top of the noodles and garnish with cucumber and pickled radish.sliced cucumber, pickled radish
