Ingredients with Measurements:
- 8 oz. Korean black bean paste (chunjang)
- 1 lb. pork belly, sliced into thin pieces
- 2 tbsp. vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 1 lb. fresh or dried udon noodles
- 2 cups water
- 2 tbsp. cornstarch
- 2 tbsp. water
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the noodles according to 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 cook until browned and crispy, about 5-7 minutes.
3. Add the onion and garlic to the wok and stir-fry for 2-3 minutes until softened.
4. Add the black bean paste, sugar, soy sauce, oyster sauce, and sesame oil to the wok. Stir-fry for 2-3 minutes until the sauce is well combined and heated through.
5. Add the 2 cups of water to the wok and bring to a boil. Reduce heat and let simmer for 5-7 minutes until the sauce has thickened.
6. In a small bowl, mix the cornstarch and 2 tbsp. water together to make a slurry. Add the slurry to the wok and stir until the sauce has thickened even more.
7. Add the cooked noodles to the wok and toss until the noodles are coated in the sauce.
8. Serve the noodles hot, garnished with green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the pork belly and vegetables. Simmer on low heat for the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 650
Fat: 32g
Carbohydrates: 65g
Protein: 25g
Sodium: 1320mg
Sugar: 10g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Udon noodles can be substituted with soba noodles or spaghetti.
- Oyster sauce can be substituted with hoisin sauce.
Variations:
- Add diced zucchini or bell peppers to the stir-fry for added vegetables.
- Use seafood instead of pork belly for a seafood version.
- Add a splash of rice vinegar for a tangy flavor.
Tips and tricks:
- Make sure to cook the pork belly until it is crispy for added texture.
- Use a slotted spoon to remove excess oil from the wok before adding the vegetables.
- If the sauce is too thick, add more water to thin it out.
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 the noodles in individual bowls and garnish with green onions.
Garnishes:
Green onions
Pairings:
Kimchi, pickled vegetables, or a side salad.
Suggested side dishes:
Steamed rice or a side of steamed vegetables.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the sauce is too thick, add more water to thin it out.
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:
Korean black bean paste noodles, also known as jjajangmyeon, is a popular Korean-Chinese dish that originated in China but was adapted to Korean tastes. It is a staple dish in Korean cuisine and is often served on special occasions.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean