Jajangmyeon

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1032
• Protein: 22 g
• Carbs: 108 g
• Fat: 57 g

Ingredients

• 300 g Pork belly ( 1cm cubes )
• 2 piece Onion ( coarsely chopped )
• 150 g Korean radish ( 1cm cubes )
• 1 piece Zucchini ( 1cm cubes )
• 1 piece Potato ( peeled and cubed )
• 3 tbsp Peanut oil
• 1 tbsp Brown sugar
• 400 ml Mineral water
• 2 tbsp Corn starch
• 400 g Chinese wheat noodles ( cooked al dente )
• 1 tbsp Sesame oil
• 100 g Black bean paste (Chunjang)

Instructions

1. Preparing the bases

   Cut the pork belly, onions, zucchini, potato, and Korean radish into even 1 cm cubes. Regularity ensures even cooking.

2. Frying the black paste

   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. Searing the meat

   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. Cooking the vegetables

   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. Simmering and thickening

   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.

Chef's tips

• 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.

Storage

The sauce keeps for 3 days in the fridge. Reheat in a saucepan with a splash of water to loosen the starch.