Jjajangmyeong (Black Bean Noodles)

Jjajangmyeong (Black Bean Noodles)

Ingredients (serves 2-3)

  • Jjajangmyeong noodles
  • 1/2lb pork belly, cut into 1/2in cubes
  • 1 cup daikon, cut into 1/2in cubes
  • 1 cup zucchini, cut into 1/2in cubes
  • 1 cup potato, peeled and cut into 1/2in cubes
  • 1.5 cup onion, cut into chunks
  • 3 tablespoons vegetable oil
  • 1/4 cup and 1 tablespoon black bean paste
  • 2 tablespoons potato starch powder, combine 1/4 cup water and 1 teaspoon sugar 
  • 1 teaspoon toasted sesame oil
  • 1/2 cup cucumber, sliced thinly like toothpicks
  • water 

Directions

  1. In a large wok or pan over medium high heat, add 1 tablespoon of vegetable oil and stir-fry the pork for about 4-5 minutes, or until golden brown and crispy. 
  2. Pour out the excess fat.
  3. Add daikon and stir fry for 1 minute.
  4. Add the potato, onion, and zucchini and keep stirring for about 3 minutes, or until the potato becomes a bit translucent. 
  5. Push the ingredients to the side of the wok to leave a void center.
  6. Add 2 tablespoons of vegetable oil, 1/4 cup of black bean paste and stir for 1 minute. Mix everything in the work together and stir.
  7. Add 2 cups of water to the wok to degrease the pan and let it cook with the lid closed for 10 minutes.
  8. Slowly stir in the starch water into the mix, and keep stirring until it's mix well and thick.
  9. Add the sesame oil and remove from heat. 
  10. Serve over noodles (jjajangmyeon) or steamed rice (jjajangbap) and enjoy!