Sub-Eng,Esp l How to make Jajangmyeon/Black soysauce noodles l Quick & Easy Recipe by Chef Jia Choi

black bean paste

🥗Healthier: miso

💰Cheaper: soy sauce + black beans

Miso offers a similar umami flavor with fewer calories.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option at a lower cost.

wheat noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber, while rice noodles are gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

Start by preparing the vegetables: cut the cucumber, zucchini, and onion into small pieces.

Dice the cabbage, using about 100 grams.

Prepare the pork belly by dicing it into small pieces; it's easier to cut if you freeze it for about 30 minutes beforehand.

Heat a pot over medium-high heat and add 6 tablespoons of vegetable oil.

Stir fry 4 tablespoons of black soy bean paste in the oil for about 2 minutes until it separates and becomes aromatic.

In a separate pan, heat more oil over medium heat and add the diced pork and vegetables (cabbage, zucchini, onion, and green onion).

Stir fry the mixture until the vegetables release some liquid and the pork is fully cooked.

Add the black soy bean paste mixture to the pan with the pork and vegetables, mixing well.

Cook the sauce for about 10 minutes, allowing it to braise.

Meanwhile, cook the fresh noodles in boiling water for about 5 minutes until fully cooked, then drain and rinse under cold water to stop the cooking process.

Plate the noodles and top with the sauce, garnishing with julienned cucumber for texture and color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens