Jajangmyeon
Marked for Revision Time: 2 hr Yields: serves Cost: $1.34 per serve Difficulty: 5/10
Black bean noodles from Spoon Fork Bacon. I had black bean noodles on maybe my second day in KL but these are Korean-Chinese so I can’t know whether these are the ones I had. If buying black bean paste that isn’t toasted, the link has instructions for toasting it yourself. The fatty cut of pork is meant to render out and then fry the sauce in according to the cashier where I bought the paste.
Ingredients
- Boneless pork shoulder 350 grams
- Mirin 1 tbsp
- Ginger 1 cm
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Chunjang (toasted korean black bean paste) 0.5 cups
- Vegetable oil to fry in
- Brown onions 1 whole
- Zucchini 2 whole
- Water 1 cup (up to)
- Cornflour 1.5 tbsp
- Fresh udon noodles 600 grams
Steps
- Bring a medium pot of water to the boil.
- Finely dice the garlic. Dice everything else (onion, zucchini, pork) about 1cm.
- Combine pork, garlic, mirin, salt and pepper in a bowl.
- On medium heat (?) in a large frypan in oil, fry the pork for 2 minutes. Remove to plate.
- On medium-high heat in the same pan, fry onion for 3 minutes, then add zucchini for another 2.
- Add noodles to pot for 4 minutes then drain.
- Add back the pork and fry another few minutes.
- Make cornflour slurry 1 part cornflour to 2 part water. Stir in the toasted black bean paste until pan contents evenly coated, then add water until sauce is smooth and simmering, then add cornstarch slurry to thicken sauce.
- Toss noodles through sauce.
