Ingredients with Measurements:
- 2 packs of ramen noodles
- 1 cup of diced pork belly
- 1 cup of diced onion
- 1 cup of diced zucchini
- 1 cup of diced potato
- 1/2 cup of black bean paste
- 1/4 cup of vegetable oil
- 1/4 cup of cornstarch
- 2 cups of water
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the diced pork belly and cook until browned and crispy.
4. Add the diced onion, zucchini, and potato to the wok and stir-fry for 2-3 minutes.
5. In a separate bowl, mix the black bean paste, cornstarch, water, sugar, soy sauce, oyster sauce, and sesame oil.
6. Pour the black bean paste mixture into the wok and stir-fry for 5-7 minutes until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve the jajang sauce over the cooked ramen noodles.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 24g
Carbohydrates: 68g
Protein: 16g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Zucchini and potato can be substituted with other vegetables such as carrots, cabbage, or mushrooms.
- Black bean paste can be substituted with hoisin sauce or miso paste.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Use udon noodles instead of ramen noodles.
- Add a fried egg on top for a breakfast twist.
Tips and tricks:
- Make sure to cook the pork belly until it is crispy to add texture to the dish.
- Use a wooden spoon or spatula to stir-fry the vegetables to prevent them from breaking apart.
- Adjust the amount of black bean paste to your liking.
Storage instructions:
Store the leftover jajang sauce and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jajang sauce in a microwave-safe dish or on the stovetop until heated through. Reheat the noodles by boiling them in water for a few minutes.
Presentation ideas:
Serve the jajang ramen in individual bowls and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more water or chicken broth to thin it out.
- If the sauce is too thin, mix more cornstarch with water and add it to the sauce while stirring.
Food safety advice:
Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in China and was brought to Korea in the early 1900s. It is a noodle dish topped with a thick black bean sauce made with fermented black soybeans.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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