Korean Black Bean Noodles
A delicious Chinese-style Korean noodle dish with pork, vegetables and a thick and moreish black bean sauce
Ingredients
3 to 4 servings fresh jajangmyeon/thick wheat noodles
200g pork shoulder cut into small/medium chunks
1/2 onion, cubed
1/2 courgette, cubed
2 garlic cloves, finely chopped
1 thumb sized piece of ginger - finely chopped
1 tbsp sugar and a pinch of salt
Thinly sliced cucumber to garnish, optional
5 tablespoons Korean black bean paste
2 tablespoons cooking oil
100ml water + some for cornflour paste
1 tsp cornflour (cornstarch)
Method
Preparation
Slice the pork belly into chunks and season with a pinch of salt and sugar and set aside. Prepare the vegetables, dice the onion, courgette and cabbage, finely chop the ginger and garlic.
Julienne some cucumber for garnish.
In a wok over a medium heat, fry the pork belly for a few minutes until the fat has rendered out. Remove the pork from the wok and set aside. With the same rendered fat in the wok, fry the Korean black bean paste for a few minutes, this will give it a smoky aroma and taste, then remove from the wok and place into a bowl.
Cooking
Clean the wok and place back on to the heat, add a few teaspoons of vegetable oil and add the chopped onions. Once the onions have started to colour, add the cabbage and courgette. Stir fry for 3-5 minutes until the vegetables have softened. Push the ingredients to the back of the wok and add the ginger and garlic, stir then add the pork. Now add the black bean paste along with around 100 ml of water to create a sauce. Add a generous pinch of sugar to balance the salty flavour of the black beans and cover with a lid to simmer for 5-10 minutes.
While the pork is cooking, cook the noodles in a saucepan according to the package instructions.
In a ramekin or small bowl, make a paste with cornflour and water and add a few teaspoons of this to the sauce to create a consistency of your liking.
Turn the heat off and serve the black bean pork over the cooked noodles. Garnish with slices of cucumber.
How To Make Jajangmyeon
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
3 to 4 servings fresh jajangmyeon/thick wheat noodles
200g pork shoulder cut into small/medium chunks
1/2 onion, cubed
1/2 courgette, cubed
2 garlic cloves, finely chopped
1 thumb sized piece of ginger - finely chopped
1 tbsp sugar and a pinch of salt
Thinly sliced cucumber to garnish, optional
5 tablespoons Korean black bean paste
2 tablespoons cooking oil
100ml water + some for cornflour paste
1 tsp cornflour (cornstarch)
Preparation
Slice the pork belly into chunks and season with a pinch of salt and sugar and set aside. Prepare the vegetables, dice the onion, courgette and cabbage, finely chop the ginger and garlic.
Julienne some cucumber for garnish.
In a wok over a medium heat, fry the pork belly for a few minutes until the fat has rendered out. Remove the pork from the wok and set aside. With the same rendered fat in the wok, fry the Korean black bean paste for a few minutes, this will give it a smoky aroma and taste, then remove from the wok and place into a bowl.
Cooking
Clean the wok and place back on to the heat, add a few teaspoons of vegetable oil and add the chopped onions. Once the onions have started to colour, add the cabbage and courgette. Stir fry for 3-5 minutes until the vegetables have softened. Push the ingredients to the back of the wok and add the ginger and garlic, stir then add the pork. Now add the black bean paste along with around 100 ml of water to create a sauce. Add a generous pinch of sugar to balance the salty flavour of the black beans and cover with a lid to simmer for 5-10 minutes.
While the pork is cooking, cook the noodles in a saucepan according to the package instructions.
In a ramekin or small bowl, make a paste with cornflour and water and add a few teaspoons of this to the sauce to create a consistency of your liking.
Turn the heat off and serve the black bean pork over the cooked noodles. Garnish with slices of cucumber.
How To Make Jajangmyeon
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!