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Jajangmyeon - Noodles w/Blackbean Sauce
I love this dish because it brings together all of the flavors and ingredients that I absolutely love... pork, noodles, blackbean sauce...
Ingredients
- 2 medium boiling potatoes peeled & cut into cubes
- 1 zucchini cut into cubes
- 1 pound fresh jajangmyeon noodles or Chinese 1 pound egg noodles
- 1 tbsp. vegetable oil
- 1 pound lean pork belly cut into 1/2-inch cubes
- Coarse salt and freshly ground black pepper
- 1 medium onion coarsely diced
- 1/3 cup black bean paste
- 1/3 cup Noh Hawaiian Hot Sauce
- 1 small cucumber seeded & cut
Instructions
- Boil a pot of salted water and add potatoes. Cook until fork tender.
- Add the zucchini and cook for 1 minute. Remove vegetables into a collander and rinse with cold water. This stops the cooking process.
- Add the noodles to boiling water and cook according to package directions. Drain and set aside.
- Heat the oil in a large nonstick skillet over high heat. Add the pork belly, season with salt and pepper, and cook, occassionally stirring until browned and crispy and fat is rendered.
- Remove pork with a slotted spoon to a paper towel–lined plate and discard all but 2 tablespoons of the fat from the skillet.
- Add the onion to the skillet and cook until softened and brown around the edge.
- Add potatoes and zucchini, a pinch of salt, 1/2 teaspoon black pepper, black bean paste, 3/4 cup water, and the reserved cooked pork and stir to combine.
- Bring to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes.
- Serve over noodles.
Nutrition
Calories: 3756kcalCarbohydrates: 248gProtein: 85gFat: 268gSaturated Fat: 95gPolyunsaturated Fat: 35gMonounsaturated Fat: 115gTrans Fat: 0.1gCholesterol: 327mgSodium: 6007mgPotassium: 3778mgFiber: 26gSugar: 32gVitamin A: 711IUVitamin B1: 2mgVitamin B5: 3mgVitamin C: 145mgCalcium: 150mgIron: 18mg
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