We’ve recently been watching a lot of Korean dramas, and in nearly every one somebody has eaten jjajangmyun.  It is a noodle dish made with fermented black bean paste, pork and vegetables.  Pretty it is not, but quite delicious.  It takes a bit of prep work, and uses more than one pan, but in the end, worth every minute.

Jjajangmyun (adapted from www.maangchi.com)

1 pkg. Korean style vermicelli noodles    

7 tbsp fermented black bean paste

1/2 lb. pork belly (I used pork side)

1 tbsp sugar

3 tbsp olive oil

3 tbsp potato starch powder (or cornstarch)

dash of sesame oil

1 cup Asian radish (daikon), cubed

1 cup sweet potato, cubed

1 cup zucchini, cubed

2 cups onion, diced

3 cups water

small amount of julienned cucumber, to top finished dish

Cut pork into 1 inch cubes.  Leave skin on.  Add 1 tbsp olive oil to a heated wok.  Add pork and stir fry until crispy.  When pork turns golden brown (skin will look a bit crackly), drain fat and pork aside (leave in wok).  Heat 2 tbsp olive oil over medium heat in a small skillet.  Add black bean paste and stir fry for 1 minute.  Drain extra oil and set aside.  Reheat pork in wok over high heat and add 1 tbsp olive oil.  Add radish and sweet potato, sauté for 2 minutes.  Add zucchini and onion and sauté for another 2 minutes.  Add 3 cups of water, cover and boil 15-20 minutes, until potato is cooked through.  Skim off foam and stir in the fried black bean paste.  Mix potato starch with 1 tbsp water and stir into boiling soup (should become thick and sticky).  Stir in 1 tbsp sugar.  Cook noodles according to package (approximately 3 or 4 minutes).  Reheat sauce and serve over noodles, toped with julienned cucumber.  Serve HOT!

1 comment:

  1. Korean food is the hot new trend these days. Seems everywhere you turn, there's Korean influences in this or that dish. Your noodles sound addicting, what with the pork belly and black bean sauce -- too of my fave ingredients. ;)