Korean
Korean - Noodles
Jajangmyeon
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 portions fresh jajangmyeon noodles
- • 100g chunjang (Korean black bean paste)
- • 150g pork belly, diced
- • 1 onion, diced
- • 1 cup napa cabbage, chopped
- • 2 tablespoons cooking oil
- • 1 tablespoon sugar
- • 1 tablespoon cornflour mixed with 2 tablespoons water
- • 1/2 cucumber, julienned, for garnish
Preparation Steps
1
Phase 1
Fry the chunjang in the oil over medium heat for 2 to 3 minutes to mellow its bitterness, then remove from the pan.
2
Phase 2
Stir-fry the pork belly until the edges brown and the fat renders.
3
Phase 3
Add the onion and cabbage and stir-fry until they soften, about 3 minutes.
4
Phase 4
Return the chunjang to the pan with 1.5 cups water and the sugar; simmer for 5 minutes, then thicken with the cornflour slurry.
5
Phase 5
Boil the noodles until chewy, about 2 to 3 minutes, and drain well.
6
Phase 6
Plate the noodles, pour the black bean sauce over, and garnish with cucumber.