Jajangmyeon (Korean Black Bean Noodles)
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Jajangmyeon (Korean Black Bean Noodles)
PREP TIME: 15 MIN
COOK TIME: 20 MIN
TOTAL TIME: 35 MIN
Yield: 2
Author: Chakriya's Kitchen
INGREDIENTS
For Cooking
Cooking oil
3 tbsp Korean Black Bean Paste
1 cup pork belly, cut into small bite-size pieces
1/2 tsp minced ginger
2 green onions, chopped
1 cup, white onion chopped
1 cup chicken stock
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp Sugar
1 tsp potato starch, mixed with about 3 tbsp water
For Serving
Fresh cooked Jajangmyeon noodles or substitute with udon, spaghetti, or ramen noodles.
Fresh cucumber to garnish
INSTRUCTIONS
In a wok, add 3 tbsp cooking oil and 3 tbsp Korean black bean paste. Fry and stir in medium-high heat until you can see the black bean paste bubbling up and you can smell the aroma. Turn off heat and transfer the Korean black bean paste to a bowl and set it aside.
In the same wok, add 2 tbsp cooking oil and pork belly. Cook until the pork belly pieces are golden brown and crispy.
Then add minced ginger and soy sauce. Stir in medium heat for 20 seconds, then add the chopped green onion. Stir and cook for 30 to 40 seconds.
Next, add chopped white onion. Mix and stir everything together for another 30 seconds.
Add the Korean black bean paste, sugar, oyster sauce, and chicken stock. Mix and bring to a boil.
Then simmer for 2 to 3 minutes, then pour the potato starch mixed with water into the Jajangmyeon sauce. Stir and mix for 30 to 40 seconds until the sauce thickens.
Turn off the heat. Pour some sauce over fresh cooked Jajangmyeon noodles or udon, spaghetti, or ramen noodles.
Finally, garnish with some fresh thin slices of cucumber.
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