Jjajangmyeon (Noodles with Black Bean Sauce)



300g wheat noodles

200g pork belly (cut into ½-inch pieces)

150g big onion (diced)

160g white radish (cut into ½-inch pieces)

210g potatoes (cut into ½-inch pieces)

135g zucchini (cut into ½-inch pieces)

1 tbsp cooking oil

1 tbsp extra virgin sesame oil

2 cups water

Black Bean Sauce:

2 tbsp fermented black beans (rinsed and drained)

1 tbsp chopped garlic

½ cup water

1 tsp concentrated chicken stock

1 tbsp light soy sauce

2 tbsp cooking caramel

2 tbsp Chinese cooking wine

2 tsp sugar

1 ½ tsp corn starch

2 tbsp cooking oil

Thickener: (mixed well)

2 tbsp potato starch

¼ cup water


½ cucumber (cut into matchsticks)

Preparation Instructions:

  1. In a bowl, add in water, concentrated chicken stock, light soy sauce, cooking caramel, Chinese cooking wine, sugar and corn starch. Stir to combine and set aside.
  2. Heat up a saucepan with 2 tbsp of cooking oil. Saute chopped garlic and fermented black beans until fragrant.
  3. Add in the seasonings prepared in step 1, bring to a boil and continue to simmer until the sauce become thicken. Turn off heat and set aside.
  4. Heat up a non-stick skillet with 1 tbsp of cooking oil, saute the pork belly until crispy and golden brown.
  5. Add in white radish, lightly saute.
  6. Add in big onion, potato and zucchini, lightly saute.
  7. Add in the black bean sauce prepared in step 3 and 2 cups of water. Bring to a boil. Continue to simmer until the potato and radish turn soft.
  8. Thicken the sauce with potato starch solution.
  9. Add in extra virgin sesame oil. Stir to combine. Turn off heat and set aside.
  10. Bring a pot of water to a boil. Add in wheat noodles and continue to simmer until cooked. Remove, drained and separate into individual serving bowls.
  11. Top with adequate of the black bean sauce together with the ingredients. Garnish with cucumber. Serve.



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