Jajangmyeon (Noodles in black bean sauce)

Name: Jajangmyeon (Noodles in black bean sauce)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Chinese, Korean
Ingredients: 8 oz pork belly (cut into 1" pieces); 1 cup daikon radish (cut into 1/2" chunks); 1 cup zucchini (cut into 1/2" chunks); 1 potato (medium; cut into 1/2" chunks); 1/2 white onion (cut into 1/2" chunks); 1/3 cup black bean paste; 1.5 cups water (or chicken stock); 1/2 tsp kosher salt (to taste); 1/4 tsp black pepper (to taste); 2 tbsp cornstarch; 1 tbsp sugar; 1/4 cup water; 1 lb wheat noodles (I used fresh Korean wheat noodles); yellow pickled radish (sliced); cucumbers (sliced into matchsticks)

7 steps

Prep:5minCook:20min

Jajangmyeon is a comforting Korean-Chinese dish made with pork belly and vegetables cooked in a savory black bean sauce over chewy noodles!

Updated at: Thu, 21 Nov 2024 14:06:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories836.2 kcal (42%)

Total Fat34 g (49%)

Carbs103.8 g (40%)

Sugars7.2 g (8%)

Protein23.6 g (47%)

Sodium1101.9 mg (55%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ozpork belly

cut into 1" pieces

1 cupdaikon radish

cut into 1/2" chunks

1 cupzucchini

cut into 1/2" chunks

1potato

medium, cut into 1/2" chunks

0.5white onion

cut into 1/2" chunks

⅓ cupblack bean paste

1 ½ cupswater

or chicken stock

½ tspkosher salt

to taste

¼ tspblack pepper

to taste

2 Tbspcornstarch

1 Tbspsugar

¼ cupwater

1 lbwheat noodles

I used fresh Korean wheat noodles

yellow pickled radish

sliced

cucumbers

sliced into matchsticks

Instructions

Step 1

Cut pork belly into 1" pieces. Cut daikon radish, zucchini, potato, and onion into 1/2" chunks.

Step 2

Cook noodles according to packaging instructions, until al dente. Immediately rinse under cold water and drain - this will keep the noodles chewy and bouncy.

Step 3

Brown pork belly pieces over medium high heat in 1 tbsp of neutral oil for 2-3 minutes to render out some fat.

Step 4

Add vegetable chunks into pan of pork belly pieces and sauté until softened (3-4 minutes). Season with kosher salt and black pepper.

Step 5

In your pan, create a small well in the center of your pork and vegetable chunks. Add black bean paste and fry for 2 minutes before mixing well with the pork and vegetable chunks.

Step 6

Add water. Cover and simmer on medium low heat for 8-10 minutes (or until vegetables are tender). Meanwhile, in a separate bowl, mix cornstarch, sugar, and water into a slurry.

Step 7

Add slurry into sauce and stir until thickened. Season with salt and pepper to taste. Pour sauce over noodles, mix, and enjoy!

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