Jajangmyeon 자장면 - 2RB
Ingredients
- ⅓ cup Korean black bean paste chunjang or jjajang
- 1 tbsp Sugar
- 250 g Pork loin diced
- 1 tbsp Sake
- 1 clove Garlic minced
- ½ inch Ginger finely grated
- Salt and pepper to taste
- 1 Large onion diced
- 4 cups Cabbage chopped
- 1 cup Chicken stock or water
- 1 tbsp Cornstarch dissolved in 2of water
- 400 g Fresh Chinese or Korean wheat noodles
- 1 Cucumber julienned, for garnish (optional)
- Korean red pepper powder for serving (optional), gochugaru
Instructions
Sauce
- Heat oil in a small saucepan over medium-high heat until shimmering. Add the black bean paste and sugar and stir to combine.
- Fry the paste for 2-3 minutes, stirring constantly.
Main
- Drain the oil from the paste and reserve to use with the pork; set the paste aside.
- Heat the oil again in a large skillet or wok. Add the diced pork loin, sake, garlic, ginger, and a gentle seasoning of salt and pepper to the pan, and cook until no longer pink.
- Add the onion and cabbage, then continue to cook until the vegetables just begin to soften, a minute or two.
- Add back the black bean paste and stir until the vegetables and pork are coated.
- Add 1 cup water and let simmer for 3-4 minutes.
- Add the cornstarch slurry and stir to combine, then cook for 1-2 minutes longer, or until sauce thickens.
- Turn the heat to its lowest setting while you make the noodles.
- When noodles are ready, divide evenly between three or four bowls, top with the jajang sauce and julienned cucumber (if desired), and enjoy immediately, with red pepper powder on the side if desired.
- DONE!