Jja Jang Myun Korean Noodles With Black Bean Sauce
Instructions
Cut the of pork into inch (1cm) cubes. Leave the skin on.
Add tbs of olive oil to a heated wok. When thats hot, add the pork and stir fry it until it looks crispy.
When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use
Heat a small skillet over medium heat with 2 tbs of vegetable oil. When thats hot, add 7 tbs of black bean paste and stir fry for 1 minute.
Remove the extra oil and set the black bean paste aside.
Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion.
Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil.
Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes.
Add 3 cups of water until all the ingredients are submerged, and close the lid and boil it for 15-20 minutes.
Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.
*tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw.
Mix 2-3 tbs potato starch powder (or corn starch) and 2 tbs water and add it into the boiling soup and stir it. then the soup ill turn into a sticky sauce.
Add 1 tbs sugar to the sauce and stir it
Now, lets cook the noodles (myun)
For 2 servings, you will need one bunch of noodles from the package.
Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package (around 3 minutes).
Try one sample noodle to check if its cooked properly or not. It should be soft and not stiff at all. If its cooked, drain the noodles and place them on a large plate or bowl.
Reheat the jjajang sauce and put it on the noodles
Serving:
Dont eat it cold : )
Garnish with cucumber strips on the top of jjajang sauce and serve it with kimchi or yellow pickled radish.
