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Jajangmyeon with Ramen Noodles Recipe

Ingredients with Measurements:
- 1 package of ramen noodles
- 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 pork belly
- 1/4 cup of black bean paste
- 1 tablespoon of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1/2 teaspoon of black pepper
- 2 cups of water
- 1 tablespoon of cornstarch
- 1 tablespoon of water

Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Cook the ramen noodles according to the package instructions. Drain and set aside.

2. In a large skillet, heat the vegetable oil over medium-high heat.

3. Add the diced onion, zucchini, potato, and carrot to the skillet. Cook for 5-7 minutes or until the vegetables are tender.

4. Add the diced pork belly to the skillet and cook for an additional 5-7 minutes or until the pork is cooked through.

5. In a mixing bowl, whisk together the black bean paste, sugar, soy sauce, black pepper, and 2 cups of water.

6. Add the black bean paste mixture to the skillet and stir to combine.

7. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened.

8. In a small bowl, whisk together the cornstarch and 1 tablespoon of water.

9. Add the cornstarch mixture to the skillet and stir to combine. Cook for an additional 2-3 minutes or until the sauce has thickened even more.

10. Serve the jajangmyeon over the cooked ramen noodles.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 60g
Protein: 18g

Substitutions for ingredients:
- Pork belly can be substituted with ground beef or chicken.
- Black bean paste can be substituted with hoisin sauce.

Variations:
- Add diced mushrooms to the skillet for extra flavor.
- Use udon noodles instead of ramen noodles.
- Add diced tofu for a vegetarian version.

Tips and tricks:
- Make sure to dice the vegetables and pork belly into small, bite-sized pieces for even cooking.
- If the sauce is too thick, add more water to thin it out.
- Garnish with sliced green onions and sesame seeds for extra flavor.

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 the ramen noodles on the bottom and the sauce on top.

Garnishes:
Sliced green onions and sesame seeds.

Pairings:
Serve with a side of kimchi and pickled vegetables.

Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean-style fried chicken

Troubleshooting advice:
- If the sauce is too thin, add more cornstarch to thicken it.
- If the vegetables are not cooked through, cook them for a few more minutes before adding the pork belly.

Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.

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 umami.

Serving suggestions:
Serve the jajangmyeon with a side of steamed rice and pickled vegetables for a complete meal.

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Region: Korean

Taste: Savory, Umami, Salty, Spicy, Tangy