LEARNING TO COOK SHOULD BE FUN AND EASY

Korean Jjajangmyeon made during D'Open Kitchen Cooking Class

Jjajangmyeon

Jjajangmyeon or black bean paste noodles is a popular staple food in Korea. It is a Chinese style noodles topped with chunks of meat and vegetables simmered with black bean paste. You can also improvise this recipe by adding your own favourite vegetables or meat. This is definitely a comfort food to eat when watching you favourite Korean drama!
Prep Time 20 mins
Cook Time 25 mins
Course Main Course
Cuisine Korean
Servings 4 bowls
Calories 263 kcal

Equipment

  • Deep Wok

Ingredients
  

  • 4 portion jjajangmyeon noodles or ramen noodles
  • 200 gram Pork Belly cut into 1/2 inch cubes
  • 1 cup Korean Radish cut into 1/2 inch cubes
  • 1 cup Zucchini cut into 1/2 inch cubes
  • 1 cup Potato peeled and cut into 1/2 inch
  • 1 cup Onion diced into cubes
  • 3 tbsp Vegetable Oil
  • 1/4 cup Korean Black Bean Paste
  • 2 tbsp Potato Starch combined with ¼cup water and 1 teaspoon of sugar in a small bowl, set aside
  • 1 tsp Sesame Oil
  • 1/2 cup Cucumber cut into thin matchsticks for garnish
  • 2 cup Water

Instructions
 

  • Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
  • Pour out the excess pork fat.
  • Add radish and stir fry for 1 minute.
  • Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
  • Clear a space in the center of the wok by pushing the ingredients to the edges.
  • Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
  • Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
  • Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
  • Add the sesame oil and remove from the heat.
  • Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).

Notes

Make jjajangmyeon Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy. 1. Boil and drain the noodles. Rinse and strain in cold water. 2. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve.
Keyword Noodles
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You may also enjoy these Recipes

Myulchu Korean Anchovies Onigiri

Myulchu Korean Anchovies Onigiri

Onigiri is a triangle shaped sushi wrapped in Japanese seaweed. Onigiri is my favourite food to pack for work lunch, road trips and picnic. You can actually make onigiri a day in advance and just pack them in your bento lunch.

Read More »
Myulchu Korean Anchovies Gimbap

Myulchu (Korean Anchovies) Gimbap

Gimbap is a korean style sushi roll where gim means seaweed and bap means rice. It is very different from the Japanese sushi because Gimbap uses only sesame oil and salt to season its rice while Japanese sushi uses sugar, salt and vingar.

Read More »

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch

Open chat