Pork Black Bean Noodles — Jajangmyeon Pork Black Bean Noodles
Korean-Chinese black bean noodles with diced pork belly, onion, zucchini, and potato in a chunjang sauce that clings to thick wheat noodles, finished with cucumber and pickled radish.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 360g pork belly, 240g onion, 200g zucchini, and 240g potato; peel potato first. Grate 6 garlic cloves and 20g ginger. Julienne 120g cucumber and cut 60g pickled radish into batons. Slurry 20g potato starch in 4 tbsp water. Measure all remaining ingredients.
Bloom
Heat 2 tbsp neutral oil in a small pan over medium. Add 60g chunjang, stir constantly 3 minutes until fragrant and slightly bubbly. Remove from heat to mellow bitterness.
Saute
Heat remaining 2 tbsp oil in a wide skillet over medium-high. Add diced pork, stir-fry 4 minutes until fat renders and edges crisp. Add onion, grated garlic, and ginger; stir-fry 2 minutes until just translucent.
Build
Add potato, zucchini, and black pepper to the skillet. Stir-fry 2 minutes over medium-high until potato edges turn golden. Pour in bloomed chunjang, soy sauce, brown sugar, and 400ml water.
Simmer
Reduce to medium, simmer 8 minutes until potato is just tender and sauce thickens. Stir in potato starch slurry, simmer 60 seconds until sauce coats the back of a spoon and turns glossy black. While sauce simmers, cook noodles in fresh boiling water 4 minutes until just tender, then drain.
Plate
Divide drained noodles between two wide bowls. Spoon jajang sauce over the centre of each. Top with julienned cucumber and pickled radish batons on the side. Drizzle each with 2 tsp toasted sesame oil and serve immediately.
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