Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories311.6 kcal (16%)
Total Fat20 g (29%)
Carbs23.8 g (9%)
Sugars6.4 g (7%)
Protein9.6 g (19%)
Sodium639.4 mg (32%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5 lbpork
1 cupdaikon
cut into 1/2 inch cubes
1 cupzucchini
cut into 1/2 inch cubes
1 cuppotato
peeled and cut into 1/2 inch cubes
1 ½ cupsonion
chunks
3 Tbspvegetable oil
¼ cupblack bean paste
plus 1 tbsp
2 Tbspcornstarch
combined with
¼ cupwater
1 tspsugar
1 tsptoasted sesame oil
½ cupcucumber
cut into matchstick, garnish
water
Instructions
Step 1
Stir-fry the pork belly in a large, deep wok (or pan) with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
Step 2
Pour out the excess pork fat.
Step 3
Add radish and stir fry for 1 minute.
Step 4
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Step 5
Clear a space in the center of the wok by pushing the ingredients to the edges.
Step 6
Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
Step 7
Add 2 cups of water to the wok and let it simmer and cook with the lid closed for about 10 minutes.
Step 8
Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
Step 9
Add the sesame oil and remove from the heat.
Step 10
Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).
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