Jajangmyeon, a popular Korean noodle dish with Chinese origins, is known for its savory black bean sauce. Here's a basic recipe to make it:
Ingredients:
- Noodles - Fresh or dried noodles specifically for Jajangmyeon or udon noodles.
- Pork belly - Cut into small cubes.
- Vegetables - Onion, green cabbage, and zucchini, all chopped.
- Black bean paste (Chunjang) - The key ingredient for the sauce.
- Sugar - To balance the saltiness of the black bean paste.
- Soy sauce - For added flavor.
- Garlic - Minced.
- Vegetable oil - For frying.
- Cornstarch - Mixed with water to make a slurry.
- Water or chicken stock - For the sauce.
- Cucumber - Thinly sliced for garnish.
Instructions:
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Prepare the Sauce:
- Heat oil in a pan over medium heat. Add the pork belly and cook until it starts to brown.
- Add the chopped vegetables (onion, cabbage, zucchini) and minced garlic. Stir-fry until the vegetables are soft.
- Push the ingredients to the side of the pan, add a bit more oil, and then add the black bean paste. Fry it for a minute, then mix with the rest of the ingredients.
- Add water or chicken stock, bring to a boil, then reduce to a simmer. Add sugar and soy sauce, adjusting to taste.
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Thicken the Sauce:
- Mix cornstarch with a little water to create a slurry. Slowly add this to the sauce, stirring constantly, until the sauce reaches your desired thickness.
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Cook the Noodles:
- In a separate pot, cook the noodles according to package instructions until al dente.
- Drain the noodles and rinse under cold water to stop the cooking process.
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Serve:
- Place a serving of noodles in a bowl, ladle a generous amount of the black bean sauce over the noodles.
- Garnish with thinly sliced cucumber.
Enjoy your homemade Jajangmyeon! Feel free to adjust the ingredients and their quantities to suit your taste.
