I really like this but never made this before. I was trying to multi-task and made the noodles early, but next time, I will do the reverse and make the sauce first and then boil the noodles after.
Ingredients
o
3 to 4 servings fresh jajangmyeon/udon noodles
(about 6 ounces per serving) (used two 200 g bundles of noodles)
·
For the sauce
o
5 tablespoons Chunjang (춘장), Korean
black bean paste some may be labeled as jjajang (짜장)
o
2 tablespoons cooking oil
o
1 tablespoon sugar
o
1 tablespoon oyster sauce - optional
o
1 cup chicken stock or water You can add 1/2
cup more for more liquidy/watery sauce. See note. (used
chicken stock)
o
1 tablespoon potato or corn starch dissolved
in 1/4 cup of chicken stock or water
·
Meat
o
8 to 10 ounces pork (preferably with some
visible fat, pork shoulder cut, Boston butt, etc.) or lean cut if preferred
o
2 tablespoons cooking oil
o
1 teaspoon grated ginger
o
1 tablespoon soy sauce
·
Vegetables
o
1 extra large onion (or 2 medium, 12 to 14
ounces) See note if adding potatoes
o
8 ounces green cabbage (omitted)
o
8 ounces zucchini
o
1 small cucumber for garnish - optional
Instructions
1.
Have a pot of water ready to cook the noodles.
Turn the heat on when you start cooking the meat. This way you will have the
boiling water ready, for cooking the noodles, by the time the sauce is done.
2.
Prepare the pork and vegetables by cutting
them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice
wine (or mirin), ginger, salt and pepper while preparing the vegetables
3.
Add the black bean paste to a small saucepan
with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for
2 - 3 minutes, stirring constantly.
4.
Heat a large pan with 2 tablespoons of cooking
oil over medium high heat. Add the pork and ginger and stir fry until no longer
pink, adding a tablespoon of soy sauce half way through.
5.
Add the onion and cook until soft, stirring
occasionally.
6.
Add the cabbage and zucchini and continue to
stir fry until vegetables are softened.
7.
Stir in the black bean paste and mix
everything together until all the meat and vegetables are coated well with the
paste.
8.
Mix everything together until all the meat and
vegetables are coated well with the paste. If you like ganjjajang, you can stop
here and skip the next two steps. See note.
9.
Pour in the stock (or water) and bring it to a
boil. Cook for 3 to 4 minutes.
10.
Stir in the starch slurry and cook briefly
until the sauce is thickened. Add more sugar to taste.
11.
Add the noodles in the boiling water. Cook
according to the package instructions and drain. Do not overcook. The noodles
should have a firm bite to them (al dente). Place a serving size of noodles in
each bowl. Spoon the sauce over the noodles and garnish with the optional
cucumber matchsticks. Alternatively, you can serve over cooked rice.
Notes
1.If you're adding some potatoes, dice smaller than other
vegetables, and add to the pan when the onions are added. Or you can briefly
cook diced potatoes in the microwave because it takes longer to cook potatoes
than the other vegetables.
2. Ganjajang is a drier sauce made without the addition of any
water or stock. Some people prefer it this way, but this will yield less
servings. (See the body of this post for types of jajangmyeon.)
3. If you want your sauce to be more liquidy/watery, add an addition 1/2 cup of stock or water with a little more starch when you make starch slurry (about 1 teaspoon more).
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