Jjajangmyeon
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We have been wanting to try and make this dish ourselves at home for a while now, but we got scared and thought it was going to be too complicated for us. If you have also been wanting to try, take this as your sign to give it a go!
If you've never tried this dish before, it's a Korean-Chinese noodle dish. It's saucy and really tasty, and you should definitely try it!
Make sure that when you are frying the black bean paste you have sufficient oil so that it doesn't burn and have a bitter taste. Frying the paste is a crucial step, as otherwise, the sauce will taste quite bitter. The flavours also intensify a lot when you fry it, so do not skip this step!
Ingredients
- 3-4 heaped tbsp of black bean paste (or as per packet directions)
- 1 zucchini
- 1 brown onion
- 200g pork rashers or pork belly
- 1/3 cup water
- 1 tbsp corn starch
- 1 tbsp sugar
- Fresh wheat noodles
- Oil
- Cucumber
Method
- Cut the pork into small rectangular pieces
- Cut the zucchini into 1cm cubes. Also cut the onions into a similar size
- Pan fry the pork until it is nicely browned
- Add the onions and zucchini, and cook until the onions are translucent. Set aside
- Put around 1-2 tbsp oil into pan and fry the black bean paste for a few minutes
- Add the pork, onions and zucchini back to the frying pan. Combine the corn starch, sugar, and water and pour into the frying pan. If the sauce is still too thick, add more water until desired consistency is reached
- Cook your fresh wheat noodles according to packet directions
- Plate up your noodles and sauce, and optionally top with cucumbers cut into thin matchsticks