Soy Sauce Jajangmyeon
Ingredients
- 300 gPork belly (in small cubes)
- 2 pcYellow onion (coarsely chopped)
- 1 pcZucchini (diced)
- 1 pcPotato (in 1cm cubes)
- 3 pcGarlic (minced)
- 1 tspGinger powder
- 2 tbspKorean soy sauce
- 1 tbspWhite sugar
- 1 tbspCorn starch
- 4 tbspPeanut oil
- 400 mlMineral water
- 150 gBlack bean paste (Chunjang)
Method
A deep, glossy black sauce exhaling roasted soy notes. The pork belly is melt-in-your-mouth tender, while the vegetables are flash-fried to retain a slight crunch.
- 1
Cut the pork belly into one-centimeter cubes. Dice the onions, zucchini, and potato into even pieces. Finely mince the garlic.
- 2
In a wok with peanut oil, sear the pork over high heat until the fat is golden brown and the meat starts to crisp.
- 3
Add the onions, potato, and zucchini. Stir-fry vigorously. When the onions become translucent, add the garlic and ginger powder.
- 4
Make a well in the center, pour in the black bean paste and sugar. Mix with the oil to toast the paste for one minute before incorporating the rest of the ingredients.
- 5
Pour in the water and soy sauce. Let simmer. Bind with cornstarch diluted in a bit of cold water. The sauce should become thick and perfectly coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not skip frying the paste: this removes the bitterness and develops the aromas.
- Cut all your vegetables to the same size for even cooking and a pleasant bite.
How long does this dish keep?
Keep for up to 3 days in an airtight container. The sauce thickens when cold; add a splash of water before reheating.
