
Korean Black Bean Sauce Noodles

Jajangmyeon
Preparation: 20 minutes Cooking Time: 30 minutes.
INGREDIENTS:
Main
• Your favourite style of fresh noodles for 6 people (Or you can use Udon Noodles or Singapore Noodles)
• 1 large onion
• 1 medium zucchini
• 2 large potatoes or golden kumara’s
• 7 large button mushrooms
• ¼ small cabbage
• 600g diced pork Marinade sauce for Pork
• 2 Tbsp rice wine (or Mirin)
• 5 sprinkles ground salt
• 5 sprinkles ground black pepper
• ¼ tsp ginger powder
Sauce
• 250g Korean black bean paste (Chunjang)
• 2Tbsp of cooking oil – e.g. rice bran oil
• 2-3 Tbsp of brown sugar or Stevia
• 4 Tbsp rice wine (or Mirin)
• 1 cup chicken stock
• 1 cup water
• Starch water (Cornflour 5 Tbsp + water 4 Tbsp)
Decoration (All optional)
• Peas or sweet corn
• Hardboiled egg
Preparation:
1 Rinse the pork in cold water and pat it dry with kitchen paper. Pour the marinade sauce onto the pork. Mix them well and leave for 15 mins.
2 Cut the onion, zucchini and kumara/potato into small cubes.
3 Thin slice the mushrooms.
4 Cut the cabbage into small to medium size pieces.
Cooking:
Pre heat the wok until the bottom is well heated. add the butter or oil and stir in the black bean paste and stir constantly on a medium heat for 3-5 minutes.
Remove the paste and set aside.
Add the pork to the wok and 1/2 cook, add all the vegetables with a little water and cook for 3-5 minutes.
Add black bean sauce, chicken stock, water, sugar and rice wine. Cook for another 5min
Add starch water and stir.
Cook your noodles and place in serving bowl/plate
Put the black bean sauce on top of the noddles, add decoration items (if required).
Mix the noodles and sauce, eat and enjoy.