Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup kimchi, chopped
- 1/2 cup black bean paste
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon sesame oil
- 1 pound jajangmyeon noodles
- 4 cups water
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 green onions, sliced
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
- Mixing bowl
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the pork belly and cook until browned and crispy, about 5-7 minutes.
2. Add the onion and garlic to the wok and cook until softened, about 2-3 minutes.
3. Stir in the chopped kimchi, black bean paste, soy sauce, sugar, black pepper, and sesame oil. Cook for 5-7 minutes, stirring occasionally.
4. Meanwhile, cook the jajangmyeon noodles according to package instructions in a large pot of boiling water. Drain in a colander and rinse with cold water.
5. In a small bowl, mix together the cornstarch and water until smooth. Stir into the wok and cook for another 2-3 minutes, until the sauce has thickened.
6. To serve, divide the noodles among four bowls and top with the pork and kimchi sauce. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 700
Fat per serving: 35g
Carbohydrates per serving: 75g
Protein per serving: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Kimchi can be substituted with other pickled vegetables like cucumber or radish.
- Black bean paste can be substituted with hoisin sauce or miso paste.
Variations:
- Add vegetables like carrots, zucchini, or mushrooms to the sauce.
- Use different types of noodles like udon or soba.
- Make it vegetarian by omitting the pork and using vegetable broth instead of water.
Tips and tricks:
- Cook the pork in batches to ensure it gets crispy.
- Rinse the noodles with cold water to prevent them from sticking together.
- Adjust the amount of sugar and soy sauce to taste.
Storage instructions:
Leftovers can be stored 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 chopsticks and a spoon.
Garnishes:
Sliced green onions, sesame seeds, or chili flakes.
Pairings:
Serve with a side of steamed rice and a vegetable dish like bok choy or broccoli.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
If the sauce is too thick, add more water or broth to thin it out. If it's too thin, add more cornstarch.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in the city of Incheon, South Korea in the early 1900s.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot and enjoy as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean