Ingredients with Measurements:
- 1 pound of fresh wheat noodles
- 1/2 pound of pork belly, cut into small pieces
- 1/2 cup of black bean paste
- 1/4 cup of vegetable oil
- 1/2 cup of diced onion
- 1/2 cup of diced zucchini
- 1/2 cup of diced potato
- 1/2 cup of diced carrot
- 1/2 cup of diced cabbage
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1/2 teaspoon of black pepper
- 1/2 cup of water
- 1/2 cup of kimchi, chopped
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for stir-frying
- Colander for draining noodles
Step-by-step instructions:
1. Bring a large pot of water to a boil and cook the 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. Add the pork belly and stir-fry until browned and crispy.
3. Add the onion, zucchini, potato, carrot, and cabbage to the wok and stir-fry for 5-7 minutes until the vegetables are tender.
4. Add the black bean paste, sugar, soy sauce, black pepper, and water to the wok and stir until everything is well combined.
5. Add the chopped kimchi to the wok and stir-fry for an additional 2-3 minutes.
6. Serve the jajangmyeon over the cooked noodles and garnish with additional chopped kimchi if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for stir-frying
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 650
- Fat: 35g
- Carbohydrates: 55g
- Protein: 25g
Substitutions for ingredients:
- Beef or chicken can be substituted for pork belly
- Any combination of vegetables can be used depending on personal preference
- Udon or soba noodles can be used instead of wheat noodles
Variations:
- Add seafood such as shrimp or squid to the stir-fry
- Use a different type of kimchi such as cucumber or radish kimchi
- Add a fried egg on top of the jajangmyeon for extra protein
Tips and tricks:
- Make sure to stir-fry the vegetables until they are tender but still have a slight crunch
- Use a non-stick wok or skillet to prevent the black bean paste from sticking to the bottom
- Adjust the amount of black bean paste and sugar to personal taste preference
Storage instructions:
- Store any leftover jajangmyeon 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 individual bowls with chopsticks and a spoon
- Garnish with sliced green onions or sesame seeds for added flavor and presentation
Garnishes:
- Chopped kimchi
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy
- Pair with a cold glass of Korean beer or soju
Suggested side dishes:
- Steamed vegetables
- Korean-style fried chicken
- Kimchi fried rice
Troubleshooting advice:
- If the black bean paste is too thick, add more water to the wok to thin it out
- If the vegetables are not cooking evenly, adjust the heat and stir-fry for longer until they are tender
Food safety advice:
- Make sure to cook the pork belly thoroughly to an internal temperature of 145°F to prevent any foodborne illnesses
Food history:
- Jajangmyeon is a popular Korean-Chinese dish that originated in China but was adapted to Korean tastes
- It is traditionally eaten on Black Day in Korea, which is a day for singles to celebrate being single
Flavor profiles:
- Savory and slightly sweet from the black bean paste and sugar
- Spicy and tangy from the kimchi
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner
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Region: Korean