Servings: 3 servings
Calories: 1329kcal
Equipment
Ingredients
- 500 g jajangmyeon noodles or precooked udon
- 0.5 medium onion finely diced
- 0.5 zucchini finely diced
- 1 large potato finely diced
- 4 fresh shiitake mushrooms thinly sliced
- 0.25 small Napa cabbage cut into bite-size pieces
- 300 g pork belly unsalted, diced
Pork Marinade
- 0.5 tablespoon Shaoxing wine
- 2.5 pinches salt
- 2.5 pinches ground black pepper
- 1 pinch ground ginger
Homemade Jajang Sauce
- 3 tablespoons Korean black bean paste Chunjang
- 45 g lard
- 1 tablespoon brown sugar
- 2 tablespoons Shaoxing wine
- 120 ml chicken stock
- 120 ml water
- 2 tablespoons potato starch plus an equal amount of water mixed
Toppings
- 0.5 cucumber julienned
- green peas or sweet corn canned, optional
- hard-boiled egg optional
Procédé
- Rinse the pork under cold water and pat dry with paper towels.
- Add the marinade ingredients to the pork. Mix well and let it rest for 15 minutes.
- Heat a wok until hot. Add the lard and let it melt.
- Add the black bean paste and stir constantly over medium heat for 3 to 5 minutes.
- Add the brown sugar and stir for 2 to 3 minutes.
- Remove the black bean paste (leave the fat in the wok) and set aside. Keep the oil in the wok for the next step, and keep the wok hot.
- Add the pork to the wok and stir-fry until half cooked.
- Add the onion, zucchini, and potato; stir-fry for 3 to 5 minutes, until about one-third cooked.
- Add the mushrooms and cabbage; stir-fry for 2 to 3 minutes.
- Stir the cooked black bean paste back into the wok and combine with the vegetables. Cook, stirring, for 1 to 2 minutes.
- Add the chicken stock, water, and Shaoxing wine. Simmer over medium heat for 5 to 7 minutes. (Cover the wok with a lid, if possible, to speed up cooking.)
- Meanwhile, bring a pot of water to a boil. Add the noodles and cook for 3 to 5 minutes.
- Rinse the noodles under cold water and drain. Place them in a bowl.
- Add the starch-and-water slurry to the wok, then stir. (This will thicken the sauce and is the final step in making the black bean sauce.)
- Spoon the black bean sauce over the noodles. Serve as is or garnish with cucumber slices, green peas, sweet corn, or a hard-boiled egg.
- Mix the sauce and noodles well with chopsticks.
Notes
Feel free to swap in udon noodles and adapt the recipe to your taste—the sauce is what matters most.
Nutrition
Calories: 1329kcal | Féculents: 134g | Protein: 38g | Fat: 73g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Cholesterol: 87mg | Sodium: 2522mg | Potassium: 923mg | Fiber: 13g | Sugar: 20g | Vitamin A: 357IU | Vitamin C: 43mg | Calcium: 95mg | Iron: 2mg
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