Korean black bean noodles (Jjajangmyeon)
Learn this fast and simple Korean recipe to create a unique meal.
Ingredients
- Korean black bean paste
- 1 zucchini also known as "courgette"
- 1 carrot medium-sized
- 1 white onion chopped into small cubes
- 1 potato peeled, chopped into small cubes
- 1 cucumber julienned, for garnish
- 200 gram pork belly cut into small cubes
- 400 gram jiajangmyeon noodles cooked
- 1 tbsp potato starch powder
- 1 tbsp sesame oil for taste
- 1 tsp sesame seed for garnishing
- 1 cooked egg sunny-side-up
Instructions
- In a big pan, drop a few tablespoons of vegetable oil in and let it heat up. Add the chopped carrot, white onion, and potato in, and cook them for 5 - 6 minutes or until they become a bit transparent on high heat. Make sure to turn them from time to time.1 carrot, 1 white onion, 1 potato
- In another pan, cook the chopped pork until it's well done.200 gram pork belly
- After the vegetables in the other pan have been cooked for 5 - 6 minutes, add the chopped zucchini and cook them together for another 5 - 6 minutes.1 zucchini
- Once the vegetables are soft, drop the cooked pork cubes in and mix them well together. Add the cooked pork and the Korean black bean paste in the same pan and mix them well together until the sauce has covered the ingredients black.Korean black bean paste
- Add around 300ml of water to the pan. Bring the pan to a simmer. If the mixture has achieved the desired thickness (as thick as spaghetti sauce), you can skip the next step.
- Add the potato starch powder to the pan to thicken the sauce. Aim to have the sauce as thick as spaghetti sauce.1 tbsp potato starch powder
- Once you've achieved the correct thickness, turn off the fire and pour the sauce mixture on the cooked noodles. Serve the noodles with cucumber, sesame oil, and sesame seeds as garnishes.1 cucumber, 400 gram jiajangmyeon noodles, 1 tbsp sesame oil, 1 tsp sesame seed
- You can also add an egg to make the dish a bit more of a bite.1 cooked egg