If you ever tried the instant noodle version of the jjajangmyeon, you are going to enjoy this even more. Using fresh noodles to create this dish tastes satisfying.
You will need:
- Fresh Udon Noodles
- Sliced Pork Belly or Pork Meat
- 1 pack of blackbean sauce
- Onion
- Squash
- Sugar
- Sesame Oil
- Chicken Bouillon
- Water
- Cooking Oil
Cook the noodles per package instructions. Set the noodles a side to drain.
In a non stick pan, medium heat, add in one tablespoon of oil and stir fry the pork for at least 5 minutes or until no longer pink. Remove the pork and set to the side.
In the same pan, add in remaining of oil, onion and squash. Stir fry until onion is transparent. Add in the water, sugar, sesame oil, and chicken bouillon. Mix well until the vegetables are well coated. Add pork back in and let it simmer for 5 minutes. If the sauce is too thick, add in water to thin it out.
Scoop the sauce over the noodles and enjoy!
Recipe - Jjajangmyeon (Noodles in blackbean sauce)
Ingredients
- 2 bundle of fresh udon noodles
- 1 oz thinly pork meat or pork belly
- 1 pack of black bean sauce (using only half)
- 1/2 onion, chopped
- 1 Italian squash
- 1 tablespoon sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon chicken bouillon
- 1 1/2 cup of water
- 3 tablespoon cooking oil
Directions
- Cook the noodles per package instructions. Set the noodles a side to drain.
- In a non stick pan, medium heat, add in one tablespoon of oil and stir fry the pork for at least 5 minutes or until no longer pink. Remove the pork and set to the side.
- In the same pan, add in remaining of oil, onion and squash. Stir fry until onion is transparent.
- Add in half of the black bean sauce from the pouch and constantly stir fry so it does not burn.
- Add in the water, sugar, sesame oil, and chicken bouillon. Mix well until the vegetables are well coated. Add pork back in and let it simmer for 5 minutes. If the sauce is too thick, add in water to thin it out.
- Scoop the sauce over the noodles and enjoy!
Tall Girl's Kitchen 