Jjajangmyeon
Servings 4
Ingredients
- 1 tablespoon oil
- ½ pound pork belly cut into small chunks
- ½ large onion diced
- 1 medium zucchini diced
- 1 teaspoon minced garlic
- 2 cups water
- 5 tablespoons roasted black bean sauce also called "bokkeum jajang"
- 1 teaspoon sugar
- 2 teaspoons soy sauce (optional)
- 3 tablespoons cornstarch mixed with ¼ cup water
- black pepper
- 1 pound fresh jjajangmyeon noodles or kalguksu noodles
- 1 small cucumber thinly sliced
- 1 cup bean sprouts
Instructions
- Heat oil in a large pot over high heat. Add pork and cook until no longer pink, about 5 minutes. Add onion, zucchini, and garlic and cook until vegetables are softened, about 4-5 minutes.
- Add water, black bean sauce, sugar, and bring the sauce to a simmer. Reduce heat to medium-low, and cook for an additional 5 minutes. Taste the sauce and season with soy sauce if needed.
- Add the cornstarch slurry to the sauce and continue to simmer until thickened, about 5 minutes. Season with black pepper and keep warm.
- Cook noodles according to package directions. Drain. Portion noodles into bowls and spoon sauce on top. Garnish with sliced cucumbers and fresh bean sprouts. Serve hot.
Notes
Serve with a side of yellow pickled radish, fresh chopped onion with black bean sauce on the side, and kimchi for a traditional meal.
Roasted black bean sauce is also called "bokkeum jajang" which means it has been fried in oil. If you can't find this specific version, buy "chunjang" also known as "jajang." You will have to take an extra step and fry the oil before adding it to the sauce. To do so, heat an equal amount of the black bean sauce with oil in a pan over medium heat. Stir often and simmer for 7 minutes. Remove the sauce from the pan and discard the leftover oil. Then, proceed with the recipe.
