Pork Black Bean Noodles — Jajangmyeon Pork Black Bean Noodles
Korean-Chinese black bean noodles with diced pork belly, onion, zucchini, and potato in a chunjang sauce that clings to thick wheat noodles, finished with cucumber and pickled radish.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 360g pork belly, 240g onion, 200g zucchini, and 240g potato; peel potato first. Grate 6 garlic cloves and 20g ginger. Julienne 120g cucumber and cut 60g pickled radish into batons. Slurry 20g potato starch in 60ml water. Measure all remaining ingredients.
Bloom
Heat 2 tbsp neutral oil in a small pan over medium. Add 60g chunjang, stir constantly 3 minutes until fragrant and slightly bubbly. Remove from heat to mellow bitterness.
Saute
Heat remaining 2 tbsp oil in a wide skillet over medium-high. Add diced pork, stir-fry 4 minutes until fat renders and edges crisp. Add onion, grated garlic, and ginger; stir-fry 2 minutes until just translucent.
Build
Add potato, zucchini, and black pepper to the skillet. Stir-fry 2 minutes over medium-high until potato edges turn golden. Pour in bloomed chunjang, soy sauce, brown sugar, and 400ml water.
Simmer
Reduce to medium, simmer 7 minutes until potato is just tender and sauce thickens. Stir in potato starch slurry, simmer 60 seconds until sauce coats the back of a spoon and turns glossy black. While sauce simmers, cook noodles in fresh boiling water 4 minutes until just tender, then drain.
Plate
Divide drained noodles into 2 wide bowls. Spoon jajang sauce over the centre of each. Top with julienned cucumber and pickled radish batons on the side. Drizzle each with 2 tsp toasted sesame oil and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.