Authentic Jjajangmyeon (Korean Black Bean Noodles)

Ingredients

• 200 g Pork belly (cut into bite-sized pieces)
• 2 Onions (large, diced)
• 1 tbsp Chunjang (black bean paste) (heaped tablespoon, roasted in oil)
• 2 tbsp Vegetable oil (for frying)
• 0.5 tbsp Sugar (adjust to taste)
• 400 g Jjajangmyeon noodles (fresh or dried wheat noodles)
• 0.5 cup Water (to thin the sauce)

Steps

1. 1

   Cut the pork belly into small, bite-sized pieces. Peel and coarsely dice the onions.

2. 2

   Heat a wok or a large pan over high heat and add some oil.

3. 3

   Add the pork belly to the pan and fry until the fat is rendered and the meat is lightly browned.

4. 4

   Add the diced onions and sauté while stirring constantly until they become translucent.

5. 5

   Add a large, heaped tablespoon of Chunjang (black bean paste) to the center of the pan. Briefly fry the paste in the hot oil to remove any bitterness.

6. 6

   Mix the paste with the meat and onions until everything is evenly coated and dark.

7. 7

   Add a little water to achieve a smooth sauce consistency. Simmer until the onions have reached the desired tenderness.

8. 8

   Add sugar to taste to balance the saltiness of the bean paste. Stir well.

9. 9

   In the meantime, cook the noodles in boiling water according to package instructions, drain, and rinse briefly with cold water.

10. 10

    Arrange the noodles in bowls and generously pour the hot Jjajang sauce over them. Serve immediately.

Notes

Für ein optimales Ergebnis sollte die schwarze Bohnenpaste (Chunjang) immer zuerst in Öl geröstet werden, bevor sie mit den restlichen Zutaten vermischt wird. Optional kann am Ende eine Stärkemischung (Stärke und Wasser) hinzugefügt werden, um die Sauce noch dicker zu binden.

Nutrition per serving

• Main course
• Korean
• Noodles
• Pork
• Savory
• Lunch
• Dinner