Ingredients with Measurements:
- 1 lb. fresh kalguksu noodles
- 1 cup diced pork belly
- 1 cup diced zucchini
- 1 cup diced onion
- 1 cup diced potato
- 1 cup diced carrot
- 1/2 cup black bean paste (jjajang)
- 1/4 cup vegetable oil
- 4 cups chicken broth
- 2 tbsp. cornstarch
- 2 tbsp. water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced pork belly and cook until browned and crispy.
3. Add the diced onion, potato, and carrot to the wok and stir-fry for 5-7 minutes until the vegetables are tender.
4. Add the diced zucchini to the wok and stir-fry for an additional 2-3 minutes.
5. Add the black bean paste to the wok and stir-fry for 2-3 minutes until the paste is fragrant.
6. Pour the chicken broth into the wok and bring to a boil.
7. Reduce the heat to low and let the broth simmer for 10-15 minutes.
8. In a separate mixing bowl, whisk together the cornstarch and water until smooth.
9. Slowly pour the cornstarch mixture into the wok while stirring constantly.
10. Let the broth thicken for 2-3 minutes.
11. Season with salt and pepper to taste.
12. Cook the kalguksu noodles according to the package instructions.
13. Drain the noodles and divide them into serving bowls.
14. Ladle the jjajang broth over the noodles.
15. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for the wok or large skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 28g
Carbohydrates per serving: 56g
Protein per serving: 18g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Zucchini can be substituted with other vegetables such as mushrooms or bell peppers.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
Variations:
- Add seafood such as shrimp or squid for a seafood jjajang kalguksu.
- Use different types of noodles such as udon or soba noodles.
- Add extra vegetables such as spinach or kale for a healthier option.
Tips and tricks:
- Make sure to stir-fry the vegetables until they are tender but not mushy.
- Use fresh kalguksu noodles for the best texture.
- Adjust the amount of black bean paste to your liking for a stronger or milder flavor.
Storage instructions:
Store any leftover jjajang kalguksu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jjajang kalguksu in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the jjajang kalguksu in individual bowls with a spoon and chopsticks.
Garnishes:
Garnish with chopped green onions or cilantro for added flavor and color.
Pairings:
Pair with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Korean-style fried chicken
- Steamed rice
- Banchan (Korean side dishes)
Troubleshooting advice:
- If the broth is too thick, add more chicken broth to thin it out.
- If the broth is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice:
Make sure to cook the pork belly thoroughly before adding the vegetables and broth.
Food history:
Jjajang kalguksu is a popular Korean-Chinese dish that originated in China and was brought to Korea by Chinese immigrants.
Flavor profiles:
Jjajang kalguksu has a savory and slightly sweet flavor from the black bean paste and a hearty texture from the vegetables and noodles.
Serving suggestions:
Serve the jjajang kalguksu as a main dish for lunch or dinner.
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Region: Korean