Ingredients with Measurements:
- 1 pound of pork belly, cut into small pieces
- 1 onion, diced
- 2 tablespoons of vegetable oil
- 1 cup of black bean paste
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- 1 pound of fresh jajangmyeon noodles
- 1 cucumber, julienned
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the fresh jajangmyeon noodles and cook for 3-4 minutes until they are al dente. Drain the noodles in a colander and rinse them under cold water. Set aside.
2. In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and pork belly pieces and stir-fry for 5-6 minutes until the pork is cooked through and the onion is translucent.
3. Add 1 cup of black bean paste to the wok and stir-fry for 2-3 minutes until the paste is fragrant.
4. Add 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of sesame oil to the wok. Stir-fry for another 2-3 minutes until the sauce is well combined and heated through.
5. To serve, divide the cooked jajangmyeon noodles into bowls. Ladle the black bean sauce over the noodles and top with julienned cucumber and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 30g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with ground pork or beef.
- Black bean paste can be substituted with hoisin sauce or miso paste.
- Fresh jajangmyeon noodles can be substituted with dried noodles or spaghetti.
Variations:
- Add diced zucchini or carrots to the stir-fry for extra vegetables.
- Use chicken or tofu instead of pork for a vegetarian version.
- Add a splash of rice vinegar for a tangy twist.
Tips and tricks:
- Make sure to rinse the cooked noodles under cold water to prevent them from sticking together.
- Toast the sesame seeds in a dry pan over medium heat until they are golden brown and fragrant.
- The black bean sauce can be made ahead of time and stored in the fridge for up to a week.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the jajangmyeon in individual bowls and garnish with additional julienned cucumber and sesame seeds.
Garnishes:
Julienned cucumber and toasted sesame seeds.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean fried chicken
- Stir-fried vegetables
Troubleshooting advice:
- If the black bean sauce is too thick, add a splash of water to thin it out.
- If the pork belly is too fatty, trim off some of the excess fat before cooking.
Food safety advice:
- Make sure to cook the pork belly thoroughly to an internal temperature of 145°F.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in the city of Incheon in the early 20th century. It is made with a thick black bean sauce and served over noodles.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve the jajangmyeon with a side of steamed rice and pickled vegetables for a complete meal.
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Region: Korean