Korean CUISINE
Jajangmyeon or jjajangmyeon is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. Variants of the dish use seafood, or other meats.
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Step 1
Thinly slice the pork belly into 1/4″ strips.
Step 2
Heat a non-stick wok or pan on medium-high heat and cook the pork belly with 1.5 TBSP of oil until golden brown and most of the fat has rendered out. ~3 minutes.
Step 3
Add the black bean paste and cook for ~1 minute. There should be enough rendered fat from the pork belly to “fry” the black bean paste.
Step 4
Add the potatoes and deglaze the wok with 1/2 TBSP soy sauce.
Step 5
*The soy sauce will splutter so be careful! Cook for ~30 seconds to soften the potatoes.
Step 6
Add the green onions, yellow onions, sugar, oyster sauce, and chicken stock.
Step 7
Mix until well-combined and bring to a simmer.
Step 8
Simmer for ~5 minutes until potatoes are thoroughly cooked. While the sauce is simmering, boil a pot of water and cook the noodles according to package instructions.
Step 9
Quickly rinse the noodles in cold water, strain, and add to your bowl.
Step 10
Mix 1 TSP corn starch with 1 TSP water and add the slurry to the black bean sauce.
Step 11
Stir until the sauce has thickened.
Step 12
Place the sauce directly over the noodles and garnish with cucumber strips.
100 gm Pork Belly
2 Tbsp Black Bean Paste chunjang
1.5 Tbsp Oil
1/2 Large Potato – diced
1/4 Tsp Minced Ginger
1/4 Onion – roughly chopped
1 Scallion – roughly chopped
1/2 Tbsp Soy Sauce
1 Tbsp Sugar
1/2 Tbsp Oyster Sauce
1/2 Cup Chicken Stock
1/2 Tsp Potato or Corn Starch
1 Tsp Water Fresh Noodles guksu
Cucumber for Garnish – cut into thin strips
Original price was: ₹130.00.₹127.00Current price is: ₹127.00.
