Jajangmyeon
Ingredients
- 300 gPork belly (1cm cubes)
- 2 pcOnion (coarsely chopped)
- 150 gKorean radish (1cm cubes)
- 1 pcZucchini (1cm cubes)
- 1 pcPotato (peeled and cubed)
- 3 tbspPeanut oil
- 1 tbspBrown sugar
- 400 mlMineral water
- 2 tbspCorn starch
- 400 gChinese wheat noodles (cooked al dente)
- 1 tbspSesame oil
- 100 gBlack bean paste (Chunjang)
Method
A deep black, thick and glossy sauce that generously coats the noodles. You can taste the powerful fermented soy balanced by the rendered pork fat and the crunch of the vegetables.
- 1
Cut the pork belly, onions, zucchini, potato, and Korean radish into even 1 cm cubes. Regularity ensures even cooking.
- 2
In a wok, heat the peanut oil and pour in the black bean paste (Chunjang) with the brown sugar. Stir constantly for 2 minutes until the oil separates from the paste and the aroma becomes mellow.
- 3
Remove the paste from the wok, leaving the oil. Sauté the pork cubes over high heat until they are well browned and the fat begins to render.
- 4
Add the onions, radish, potato, and zucchini. Sauté vigorously. When the onions become translucent, return the black bean paste and mix to coat every piece.
- 5
Pour in the mineral water and simmer for 10 minutes. Mix the cornstarch with a little cold water and stir it in gradually. The sauce should become smooth and coat the spoon. Finish with a dash of sesame oil.
Frequently asked questions
How do you get this dish right?
- Don't skip frying the paste in oil; it's essential to remove the bitterness of the fermented soy.
- If the sauce is too thin, add more diluted starch; it should be perfectly glossy and thick.
How long does this dish keep?
The sauce keeps for 3 days in the fridge. Reheat in a saucepan with a splash of water to loosen the starch.
