The looks doesn't really appeal but yet Korean drama always reflect this as something special and so today we shall give Jjajangmyeon (blackbean noodles) a try.
I didn't have a chance to go to a Korean supermarket so I made do with other type of noodle but overall the taste is did not differ too much.
Verdict: Hubby said it is quite similar to those that he had eaten in Korea. So I guess this recipe passed the test.
Note: Please be very generous with the Jjajang.
Source: Maangi
What you need:Serve: 41 pkt of Jjajangmyeon noodle500g pork belly, cut into ½ inch cubes 200g white radish, cut into ½ inch cubes 1 cup of zucchini, cut into ½ inch cubes (I omitted)200g potato, peeled and cut into ½ inch cubes1 medium sized onion, cut chunks3 tbsp of vegetable oil¼ cup and 3 tbsp Korean Black Bean paste
2 tbsp potato starch, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside1 teaspoon of sesame oilcucumber, cut into thin matchsticks for garnish
1½ cups waterMethod:Stir-fry the pork cube in a large, deep wok with 1 tbsp of vegetable oil for about 4-5 minutes, until golden brown.Add radish and stir fry for 1 minuteAdd potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.Push aside the ingredients and add in a tbsp of oil.Add the black bean paste to the oil and stir fry until fragrant.Now mixed in the ingredients and combined well.Add water, cover and let it simmer for 10 mins.Test whether potatoes and radish are cooked. Season with salt as required. Stir in corn starch mixture to thicken. Add a dash of sesame oil and remove.Prepare the noodles and add the Jjajang over it.Garnish with shredded cucumber.Serve hot.
This month's theme is Pasta / Noodles and My Bare Cupboard is hosting. You may link your post to Little Thumbs Up January 2015 : Pasta / Noodles
