Black Bean Noodles (Jajangmyeon)
The first time I ever tried Chinese-Korean food was when I lived in Koreatown/Downtown LA in my 20s. This is always one of the most popular dishes to order on the menu and servings are huge! Also, I had leftover fresh wheat noodles from the Kalguksu post so here we are 😛
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (2 Servings)
1 TBSP VEGETABLE OIL
1/2 LB PORK BELLY, CUT IN CUBES
2 GARLIC CLOVES, MINCED
3 TBSP BLACK BEAN PASTE
1/2 YELLOW ONION, CUT INTO CHUNKS
1/8 CABBAGE, CUT INTO CHUNKS
1/2 KOREAN ZUCCHINI, CUT IN CUBES
1/2 CUP CHICKEN STOCK
1 TBSP SUGAR
1 TBSP POTATO STARCH
1/4 CUP COLD WATER
2 PORTIONS OF FRESH WHEAT NOODLES*
SALT
TOASTED SESAME OIL
CUCUMBER, CUT IN MATCHSTICKS
*The noodles look like this.
Instructions
Salt and stir fry pork with oil in a wok for a few minutes until crispy. Add garlic and saute for another minute.
Add black bean paste and stir for a minute. Add cabbage, zucchini and onions and cook for a few minutes until softened.
Add chicken stock and sugar, bring to a boil then simmer for 15 minutes.
Cook noodles according to instructions while waiting. Strain and wash with cold water. Set in large bowls.
Mix potato starch in cold water. Pour over the sauce and mix until thickened. Drizzle a touch of sesame oil and mix well. Pour over noodles.
Top with cucumbers.
Process
