Asian > Korean > Noodles

Korean-Style Jajangmyeon Recipe

Ingredients with Measurements:
- 1 pound of pork belly, diced
- 1 onion, diced
- 1 tablespoon of vegetable oil
- 1 tablespoon of black bean paste
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1 cup of water
- 1 pound of fresh jajangmyeon noodles
- 1 cucumber, julienned
- 1 tablespoon of sesame oil
- Salt and pepper to taste

Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for cooking the sauce

Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the diced pork belly and cook until browned and crispy. Remove the pork belly from the wok and set aside.
2. In the same wok, add the diced onion and cook until softened.
3. Add the black bean paste, sugar, soy sauce, and oyster sauce to the wok and stir until combined.
4. In a separate bowl, mix the cornstarch with water until dissolved. Add the cornstarch mixture to the wok and stir until the sauce thickens.
5. Add the cooked pork belly back to the wok and stir until coated in the sauce.
6. Cook the jajangmyeon noodles according to package instructions.
7. In a separate bowl, toss the julienned cucumber with sesame oil and salt.
8. Serve the jajangmyeon noodles topped with the pork belly sauce and the cucumber salad on the side.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the pork belly and onion. Medium heat for cooking the sauce.
Serving size:
4 servings

Nutritional information:
Calories per serving: 580
Fat: 30g
Carbohydrates: 56g
Protein: 23g
Sodium: 870mg
Sugar: 10g

Substitutions for ingredients:
- Pork belly can be substituted with ground pork or beef.
- Fresh jajangmyeon noodles can be substituted with dried noodles or spaghetti.

Variations:
- Add diced zucchini or eggplant to the sauce for extra vegetables.
- Use chicken or seafood instead of pork belly.

Tips and tricks:
- Make sure to cook the pork belly until crispy for added texture.
- Use a non-stick wok or skillet for easier clean-up.
- Double the sauce recipe for extra saucy noodles.

Storage instructions:
Leftover noodles and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the noodles and sauce separately in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the noodles and sauce in individual bowls and top with sliced green onions or sesame seeds.

Garnishes:
Sliced green onions or sesame seeds.

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

Suggested side dishes:
Kimchi, pickled vegetables, or steamed bok choy.

Troubleshooting advice:
- If the sauce is too thick, add more water or chicken broth to thin it out.
- If the sauce is too thin, mix more cornstarch with water and add it to the sauce.

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. It is made with a black bean sauce and typically served with fresh noodles and vegetables.

Flavor profiles:
Savory, umami, slightly sweet.

Serving suggestions:
Serve the jajangmyeon with a side of kimchi or pickled vegetables for added flavor and texture.

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Region: Korean

Taste: Savory, Umami, Sweet, Tangy, Spicy