Jjajangmyun, the Korean-Chinese noodles with black bean paste

• Gluten free

• Meat

  • 1/2 lb Pork

• Produce

  • 1/4 Cabbage
  • 1/2 Cucumber
  • 1 Onion, small
  • 1 Russet potato, diced 1/2" cubes, small
  • 1/2 Zucchini

• Condiments

  • 4 tbsp Black bean paste
  • 1 tbsp Oyster sauce
  • 1 Salt or soy sauce to season

• Baking & Spices

  • 2 tbsp Corn starch mixed with
  • 2 tsp Sugar

• Oils & Vinegars

  • 4 tbsp Grape seed or canola oil

• Liquids

  • 1 1/2 cup Water

Found on beyondkimchee.com

Description

Ingredients

• 4 tablespoon black bean paste (choonjang)
• 4 tablespoon grape seed or canola oil
• 2 teaspoon sugar
• 1/2 lb pork, diced to 1/2 cubes
• 1/4 cabbage, chopped
• 1 small onion, chopped
• 1/2 zucchini ,diced to 1/2 cubes
• 1 small russet potato, diced 1/2 cubes
• 1 tablespoon oyster sauce, optional
• 1 1/2 cup water or more
• 2 tablespoon corn starch mixed with 3 tablespoon water
• salt or soy sauce to season if needed
• 1/2 cucumber, julienne thinly for garnish

Directions

• In a wok or skillet heat oil over medium heat, add the bean paste and sugar and stir fry together for 3-4 minutes. The oil and the paste wont get mixed. Using slotted spoon, scoop up the paste to drain the oil and transfer to a bowl. Set aside.
• Discard the rest of oil except 1 tablespoon remaining in a skillet. Add the pork and cook until no longer in pink. Add cabbage, onion, zucchini, and potato and stir fry until somewhat soft.
• Add the black bean paste back to the skillet and mix. Add oyster sauce if your desire. Pour 1 1/2cup of water and bring everything to boil, reduce the heat to simmer until everything is tender yet retain their shape, about 3-5 minutes. Season with salt or soy sauce if needed.
• Mix corn starch with 3 tablespoon water and add to the skillet. The sauce will thicken within minutes. Remove from the heat
• Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, usually about 6-7 minutes.
• Drain the noodles and rinse once with hot water to remove excess starch.
• Place noodles in a large shallow individual serving bowl and pour the sauce over. Garnish with cucumber slices. Serve hot.

Nutrition