Ingredients with Measurements:
- 1 pound of pork belly, diced
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 cup of black bean paste
- 1 cup of water
- 2 tablespoons of sugar
- 2 tablespoons of soy sauce
- 1 teaspoon of black pepper
- 1 pound of fresh or dried jajangmyeon noodles
- 1 cucumber, julienned
- 1 tablespoon of sesame oil
- Salt to taste
Special equipment needed:
- Instant Pot pressure cooker
Step-by-step instructions:
1. Turn on the Instant Pot and select the sauté function. Add vegetable oil, diced pork belly, onion, and minced garlic. Sauté until the pork is browned and the onion is translucent.
2. Add black bean paste, water, sugar, soy sauce, and black pepper. Stir well to combine.
3. Close the Instant Pot lid and turn the valve to the sealing position. Select the manual or pressure cook function and set the timer for 20 minutes.
4. While the jajangmyeon sauce is cooking, cook the jajangmyeon noodles according to the package instructions.
5. Once the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to the venting position to release any remaining pressure.
6. Open the Instant Pot lid and stir the jajangmyeon sauce. Add salt to taste.
7. Serve the jajangmyeon sauce over the cooked noodles and top with julienned cucumber and a drizzle of sesame oil.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Instant Pot pressure cooker
Serving size:
- 4 servings
Nutritional information:
- Calories: 700
- Fat: 35g
- Carbohydrates: 70g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Black bean paste can be substituted with Korean chunjang or Chinese zhajiang.
Variations:
- Add diced potatoes, zucchini, or carrots to the jajangmyeon sauce for added texture and flavor.
- Use udon noodles instead of jajangmyeon noodles for a different twist.
Tips and tricks:
- Be sure to sauté the pork belly until it is browned to add depth of flavor to the jajangmyeon sauce.
- Allow the pressure to release naturally for 10 minutes before turning the valve to the venting position to avoid any spattering.
Storage instructions:
- Store any leftover jajangmyeon sauce and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the jajangmyeon sauce and noodles separately in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the jajangmyeon in individual bowls with the noodles on the bottom and the sauce on top.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with Korean pickled radish or kimchi on the side.
Suggested side dishes:
- Korean-style fried chicken
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the jajangmyeon sauce is too thick, add a little more water to thin it out.
- If the jajangmyeon sauce is too thin, simmer it on the sauté function until it thickens to your desired consistency.
Food safety advice:
- Be sure to follow the Instant Pot instructions carefully to avoid any accidents.
- Always use a meat thermometer to ensure that the pork belly is cooked to a safe temperature of 145°F.
Food history:
- Jajangmyeon is a popular Korean-Chinese dish that originated in the city of Incheon, South Korea in the early 1900s.
Flavor profiles:
- Jajangmyeon is a savory and slightly sweet dish with a rich and hearty flavor from the black bean paste.
Serving suggestions:
- Serve the jajangmyeon hot with a side of pickled radish or kimchi for a complete meal.
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Region: Korean