Ingredients with Measurements:
- 1 pack of Korean buckwheat noodles (500g)
- 1 cup of Korean black bean paste (Jjajang)
- 1/2 cup of pork belly, sliced
- 1/2 cup of onion, diced
- 1/2 cup of zucchini, diced
- 1/2 cup of potato, diced
- 1/2 cup of cucumber, julienned
- 1/2 cup of radish, julienned
- 1/2 cup of cabbage, chopped
- 1/4 cup of vegetable oil
- 2 tbsp of sugar
- 1 tbsp of soy sauce
- 1 tbsp of cornstarch
- 1 tbsp of sesame oil
- 1 tsp of black pepper
- 4 cups of water
Special equipment needed:
- Large pot
- Wok or large frying pan
- Colander
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. Bring a large pot of water to a boil and cook the buckwheat noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. In a mixing bowl, combine the black bean paste, sugar, soy sauce, cornstarch, sesame oil, and black pepper. Mix well and set aside.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the pork belly and cook until browned and crispy, about 5 minutes.
4. Add the onion, zucchini, potato, and cabbage to the pan and stir-fry for 3-4 minutes until the vegetables are tender.
5. Add the black bean paste mixture to the pan and stir-fry for 2-3 minutes until the sauce is heated through and thickened.
6. Add the water to the pan and bring to a boil. Reduce the heat and simmer for 5-10 minutes until the sauce has thickened and the vegetables are fully cooked.
7. Divide the cooked noodles into four bowls and ladle the hot jjajang sauce over the noodles.
8. Top each bowl with julienned cucumber and radish.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for frying, simmering for sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 70g
Protein: 15g
Sodium: 900mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Zucchini, potato, and cabbage can be substituted with any vegetables of your choice.
Variations:
- Add seafood such as shrimp or squid to the sauce for a seafood jjajang raengmyeon.
- Use a different type of noodle such as udon or soba.
- Add more or less black bean paste depending on your preference.
Tips and tricks:
- Rinse the cooked noodles under cold water to prevent them from sticking together.
- Cut the vegetables into small, bite-sized pieces for easier eating.
- Adjust the sweetness and saltiness of the sauce to your liking.
Storage instructions:
Store any leftover jjajang raengmyeon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jjajang raengmyeon in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the jjajang raengmyeon in individual bowls, garnished with julienned cucumber and radish.
Garnishes:
Julienned cucumber and radish
Pairings:
- Korean side dishes such as kimchi, pickled vegetables, and fried tofu.
- Korean rice wine (makgeolli) or beer.
Suggested side dishes:
- Korean-style fried chicken
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the pork belly and vegetables thoroughly to prevent any foodborne illnesses.
- Store any leftover jjajang raengmyeon in the refrigerator and consume within 3 days.
Food history:
Jjajang raengmyeon is a Korean-Chinese dish that originated in the city of Incheon, South Korea. It is a fusion of Korean and Chinese cuisine, featuring Korean buckwheat noodles and Chinese-style black bean sauce.
Flavor profiles:
Jjajang raengmyeon is a savory and slightly sweet dish with a rich and thick black bean sauce. The pork belly adds a crispy and salty flavor, while the vegetables provide a fresh and crunchy texture.
Serving suggestions:
Serve the jjajang raengmyeon hot and enjoy with your favorite Korean side dishes and a cold drink.
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Region: Korean