Dinner · Korean · 15 min
Jjajangmyeon (Korean-Chinese Black Bean Noodles)
- Calories
- 700
- Protein
- 35g
- Carbs
- 96g
- Fat
- 19g
Ingredients
- 280g Wheat noodles (fresh thick-cut udon style)
- 65g Pork belly, lean trimmed, diced
- 120g Yellow onion, diced
- 150g Zucchini, diced
- 45g Chunjang (Korean black bean paste) mixed with sugar and soy sauce
- 80g Cucumber, julienned for garnish
- 0.9g Olive oil (for sautéing)
Method
- 01Bring a large pot of water to a boil. Prepare the vegetables by dicing the onion and zucchini into uniform 1/2-inch cubes.
- 02In a wok or heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the diced pork belly and sear until golden brown and the fat has rendered.
- 03Add the onion and sauté until translucent and sweet. Add the zucchini and cook for another 2-3 minutes until just tender.
- 04Push the ingredients to the side and add the chunjang paste to the center of the pan, frying it for 1 minute to bloom the aroma, then toss everything together to coat.
- 05Add a splash of water (about 1/4 cup) to create a thick, glossy sauce, and simmer until the vegetables are cooked through and the sauce coats the back of a spoon.
- 06Boil the noodles according to package instructions until chewy (al dente). Drain well.
- 07Divide the noodles into deep bowls. Ladle the rich black bean sauce over the center. Garnish with a generous handful of fresh julienned cucumber for a cooling crunch.
- 08Serve immediately, instructing your guests to mix the noodles and sauce thoroughly before eating, ideally accompanied by danmuji (yellow pickled radish).
Cook it with the whole plan around it
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