Teresa's Recipes
Jjajangmyeon
Embark on a culinary journey with Jjajangmyeon, a heartwarming Korean-Chinese noodle dish. This beloved comfort food features a luscious black bean sauce, lovingly simmered with tender pork belly and a medley of fresh vegetables, all served atop perfectly cooked noodles. The final garnishing of crisp cucumber offers a refreshing contrast, making each bite an adventure.
Ingredients
- 1, julienned for garnish Cucumber
- 4 servings Cooked noodles
- 1 tablespoon, dissolved in 2 tablespoons of water Cornstarch
- 1 tablespoon Soy sauce
- 1 tablespoon Sugar
- 2 cups Water
- 1/2 cup Black bean paste
- 1, diced Potato
- 1, diced Zucchini
- 1 large, diced Onion
- 200g, diced Pork belly
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 600
- Fat: 30g
- Carbs: 60g
- Protein: 20g
- Sodium: 1000mg
- Sugar: 10g
Instructions
- Heat a large pan or wok over medium heat, add the diced pork belly, and cook until browned and crispy.
- Add the diced onion, zucchini, and potato to the pan and stir-fry until the vegetables start to soften.
- Push the vegetables to one side of the pan and add the black bean paste to the other side. Cook for 1-2 minutes to release its flavors.
- Combine the black bean paste with the vegetables and add water, sugar, and soy sauce. Stir well to combine.
- Cover the pan and simmer for about 15 minutes, or until the vegetables are cooked through and the sauce has thickened.
- Stir in the dissolved cornstarch mixture and let it simmer for a few more minutes to further thicken the sauce.
- Separately, cook the noodles according to package instructions and drain well.
- To serve, divide the noodles among bowls, top with generous amounts of the black bean sauce, and garnish with julienned cucumber. Enjoy this rich and hearty dish!
Tips
- For a vegetarian version, replace the pork belly with tofu or mushrooms. You can also add other vegetables like bell peppers or carrots for extra flavor and nutrition.