Ingredients with Measurements:
- 500g fresh jajangmyeon noodles
- 200g pork belly, diced
- 1 large onion, diced
- 1 large zucchini, diced
- 1 large potato, diced
- 1 cup black bean paste
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1 cup water
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for stir-frying
- Wooden spoon or spatula for stirring
- Cheese grater
Step-by-step instructions:
1. Boil jajangmyeon noodles in a large pot of salted water until cooked, then drain and rinse with cold water.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add diced pork belly and stir-fry until browned.
3. Add diced onion, zucchini, and potato to the wok and stir-fry for 5 minutes.
4. Add black bean paste, sugar, soy sauce, and rice wine to the wok and stir-fry for 3 minutes.
5. Add water to the wok and stir-fry for another 5 minutes until the sauce thickens.
6. Add cooked jajangmyeon noodles to the wok and stir-fry for 2 minutes until well coated with the sauce.
7. Sprinkle shredded mozzarella cheese on top of the noodles and cover the wok with a lid. Cook for 2-3 minutes until the cheese is melted.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 650
- Fat per serving: 28g
- Carbohydrates per serving: 70g
- Protein per serving: 28g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Zucchini and potato can be substituted with other vegetables such as carrots or mushrooms.
- Black bean paste can be substituted with Korean soybean paste (doenjang).
Variations:
- Add chopped garlic and ginger for extra flavor.
- Use different types of cheese such as cheddar or parmesan.
- Add chopped scallions or cilantro for garnish.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the sauce from sticking to the bottom.
- Adjust the amount of sugar and soy sauce to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped scallions or cilantro on top.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with Korean side dishes such as kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean-style fried chicken
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding other ingredients to the wok.
Food history:
- Jajangmyeon is a popular Korean-Chinese dish that originated in the city of Incheon, South Korea in the early 20th century.
Flavor profiles:
- Savory, slightly sweet, and cheesy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean