Jjajangmyeon
The Korean version (and probably the better known version in the western world) of 炸酱面. In general, I think I still prefer my dad's preparation, which is similar to the Chinese version but emphasizes the garlic, oil, and pork belly, while reducing the amount of sugar. But the Korean version definitely has its merits. It looks thick and heavy but is surprisingly light, which allows you to use much more sauce than you might think, for any given amount of starch. It's also a bit more versatile, and goes great with rice or even by itself if you add enough potato. Either way, a delightful comfort food and surprisingly simple to make.
Active Time: 25 min
Total Time: 35 min
Ingredients
> Korean noodles
> pork belly (1/2 lb, cut into 1/2 inch cubes)
> zucchini (1 cup, cut into 1/2 inch cubes)
> Korean radish or daikon (1 cup, cut into 1/2 inch cubes)
> potato (1 cup, cut into 1/2 inch cubes)
> onion (1 small, diced into 1/2 inch cubes)
> black bean paste (1/3 cup)
> potato starch (2 tbsp)
> sugar (1 tsp)
> sesame oil (1 tsp)
Instructions
1. In a wok over high heat, stir-fry the pork belly for 4-5 minutes, or until golden brown and slightly crispy.
2. If there is too much excess pork fat, remove some from the wok. Add the zucchini, radish, potato, and onion and continue to stir-fry for several minutes.
3. Clear a space in the center of the wok by moving the ingredients to the sides. Add a couple of tablespoons of oil, then add the black bean paste and fry for 1 minute, lightly stirring.
4. Mix everything together, add 2 cups of water, and continue stirring until the paste has mostly dissolved. Cover and cook for 10 minutes.
5. Make a potato starch slurry by mixing together potato starch, sugar, and 1/4 cup of water. Slowly add it into the wok little by little, stirring well, until the mixture becomes thick.
6. Finish the sauce by adding the sesame oil and removing it from the heat.
7. In the meantime, cook Korean noodles in a pot. To serve: arrange noodles in a bowl and generously spoon sauce over. Top with cucumbers cut into thin slivers or thinly sliced green onions.
Notes/Tips:
> Topping jjajangmyeon and 炸酱面 with cucumbers is traditional, but not my preferred topping. I don't like the way the sauce makes the cucumber warm and mushy. I prefer thinly sliced green onion and bean sprouts, respectively.
> Korean black bean paste has a pretty different flavor than Chinese black bean paste -- make sure to choose the correct one.
> You can omit the potato if you prefer and emphasize the other vegetables, but I think it actually works surprisingly well in this dish. It feels strange to add potato to a noodle dish, but it works.