Jjajangmyeon (짜장면) & Jjajangbap (짜장밥)
Directions
- 1Boil water to cook noodles later.
- 2Cut potatoes, squash (or zucchini), onion, and radish into small pieces.
- 3Put the chopped potatoes in cold water to prevent browning.
- 4Chop pork into small pieces.
- 5Stir-fry pork until crispy.
- 6Add radish, then potato and onion to the pan and stir-fry for 1 minute.
- 7Add black bean paste and stir-fry for 1 minute.
- 8Add 2 tablespoons of cooking oil.
- 9Add 2 cups of water and cook for 10 minutes.
- 10Mix 2 tablespoons of potato starch powder with 1/4 cup of water and 1 teaspoon of sugar.
- 11Slowly add the starch mixture to the sauce, stirring continuously until thickened.
- 12Add 1 teaspoon of sesame oil.
- 13Cook the noodles, rinse with cold water, and drain.
- 14Garnish with thinly sliced cucumbers.
- 15Serve the sauce over noodles or rice.
Ingredients
- 1 portion noodles
- 0.5 pound pork belly
- 1 cup radish
- 1 cup potato
- 1.5 cups onion
- 1 cup zucchini
- 1 tablespoon cooking oil
- 0.25 cup black bean paste
- 1 teaspoon sugar
- 2 tablespoons starch powder
- 1 teaspoon sesame oil
- 1 cucumber
- 2 cups water
- 0.25 cup water
Equipment
knifecutting boardpotwokwooden spoonmeasuring cupsmeasuring spoons
Related recipes
Creamy Korean Beef Bulgogi Rice Bowl
Korean · Dinner
Spicy Korean Noodles
Korean · Dinner
Gochujang chicken meal prep
Korean · Dinner
Easy Korean Ground Beef Bowl
Korean · Dinner20m
Korean Fried Chicken
Korean · Dinner
Flower Gimbap
Korean · Dinner
Sticky Gochujang Pork Noodles
Korean · Dinner
Korean Popcorn Chicken
Korean · Dinner
Sookbul
Korean · Dinner
Sundubu-jjigae
Korean · Dinner
budae jjigae (korean army stew)
Korean · Dinner
韓式豆腐豬肉鍋
Korean · Dinner