Ingredients with Measurements:
- 1 pound of pork belly, diced
- 1 large onion, diced
- 1 large zucchini, diced
- 1 large potato, diced
- 1 cup of black bean paste
- 2 tablespoons of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of black pepper
- 4 cups of water
- 1 pound of fresh or dried noodles
- 2 tablespoons of cornstarch
- 2 tablespoons of cold water
- Salt to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Strainer
- Mixing bowl
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the diced pork belly and boil for 5 minutes. Drain and set aside.
2. In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and stir-fry for 2 minutes.
3. Add the diced zucchini and potato to the wok and stir-fry for 5 minutes.
4. Add the boiled pork belly to the wok and stir-fry for 2 minutes.
5. Add 1 cup of black bean paste to the wok and stir-fry for 5 minutes.
6. Add 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of black pepper to the wok. Stir-fry for 2 minutes.
7. Add 4 cups of water to the wok and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
8. In a separate pot, cook the fresh or dried noodles according to the package instructions. Drain and set aside.
9. In a mixing bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Add the mixture to the wok and stir until the sauce thickens.
10. Add salt to taste.
11. Serve the jajangmyeon over the cooked noodles.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for stir-frying
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 25g
Carbohydrates per serving: 60g
Protein per serving: 25g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Zucchini and potato can be substituted with other vegetables such as carrots or mushrooms.
- Black bean paste can be substituted with hoisin sauce or oyster sauce.
Variations:
- Seafood jajangmyeon: Substitute the pork belly with shrimp, squid, or mussels.
- Vegetarian jajangmyeon: Omit the pork belly and use vegetable broth instead of water.
Tips and tricks:
- Boiling the pork belly before stir-frying helps to remove excess fat and impurities.
- Use a strainer to remove any excess oil from the black bean paste before adding it to the wok.
- Adding cornstarch to the sauce helps to thicken it and gives it a glossy appearance.
Storage instructions:
Leftover jajangmyeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jajangmyeon in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the jajangmyeon in a large bowl with the noodles on the bottom and the sauce on top. Garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds
Pairings:
Kimchi, pickled vegetables, or a side salad
Suggested side dishes:
Steamed rice or fried rice
Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the sauce is too thin, add more cornstarch mixed with water to thicken it.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding it to the wok.
- Store leftover jajangmyeon in the refrigerator and consume within 3 days.
Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in the city of Incheon, South Korea in the early 20th century. It is a noodle dish with a thick black bean sauce that is made with fermented black soybeans.
Flavor profiles:
Jajangmyeon has a savory and slightly sweet flavor with a hint of umami from the black bean paste.
Serving suggestions:
Serve the jajangmyeon with a side of kimchi or pickled vegetables for a balanced meal.
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Region: Korean
Taste: Savory, Umami, Salty, Sweet, Sour, umami, bold, rich, earthy, slightly sweet, complex