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Jajangmyeon
Created by: Howcan Team
Ingredients
- 400g of fresh or dried jajangmyeon noodles
- 200g of pork belly, thinly sliced
- 1/2 cup of black bean paste
- 1 tablespoon of vegetable oil
- 1 small onion, diced
- 1 small zucchini, diced
- 1 small potato, diced
- 1 cup of water
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of cucumber, julienned (optional, for garnish)
Instructions
- Cook the jajangmyeon noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add the thinly sliced pork belly and cook until browned and crispy. Remove from the skillet and set aside.
- In the same skillet, add the diced onion, zucchini, and potato. Cook until the vegetables are slightly softened, about 5 minutes.
- Add 1/2 cup of black bean paste to the skillet and stir-fry with the vegetables for 2-3 minutes.
- Pour in 1 cup of water and stir to combine. Add 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a simmer and cook for 5 minutes, or until the vegetables are fully cooked and the sauce has thickened.
- To serve, divide the cooked jajangmyeon noodles among serving bowls. Ladle the black bean sauce over the noodles and top with the crispy pork belly and julienned cucumber, if using.
- Mix the noodles and sauce together before eating. Enjoy!
Jajangmyeon is a popular Korean-Chinese noodle dish with a rich history dating back to the early 20th century. It originated in the Incheon Chinatown, where Chinese immigrants adapted their traditional noodle dishes to suit Korean tastes. The dish consists of thick, chewy noodles topped with a savory black bean sauce made from fermented black soybeans, pork, and vegetables. The dish gained widespread popularity in South Korea and has become a staple comfort food for many. Today, Jajangmyeon is commonly found in Korean-Chinese restaurants across the country, with some of the best versions available in Incheon's Chinatown and the neighborhood of Myeong-dong in Seoul. The key to a delicious Jajangmyeon lies in the flavorful black bean sauce, which should be thick, savory, and packed with umami. Chefs often take pride in perfecting the balance of flavors in the sauce, using high-quality ingredients and traditional cooking techniques. While the classic version of Jajangmyeon is made with pork, there are also variations that use seafood or tofu for a different twist on the dish. For those looking to recreate this iconic dish at home, sourcing authentic Korean black bean paste and taking the time to caramelize the onions and black bean paste are crucial steps to achieving an authentic flavor. Whether enjoyed in a bustling Korean-Chinese restaurant or homemade with care, Jajangmyeon continues to hold a special place in Korean cuisine, offering a comforting and satisfying dining experience.
40 min
4
550 calories
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