jjajangmyeon (korean black bean noodles)
Recipes
Noodles & Pasta
Jjajangmyeon (Korean Black Bean Noodles)
Once you finish your bowl, you can leave it outside your door, unwashed and all, and the delivery person will come back in a few hours to retrieve it.
Ingredients
- kosher salt
- 4 ounces noodles, such as jjajangmyeon, thick spaghetti, or linguine fini
- 1 teaspoon olive oil
- 4 ounces pork belly, finely chopped
- 1 cup finely chopped onion
- 1 heaping tablespoon roasted black bean paste
- 1 pinch sugar
- freshly ground black pepper
- 1 small handful julienned cucumber, for garnish (optional)
Directions
- Bring a large pot of water to a boil, season with salt, and cook the noodles to your liking (I prefer al dente). Drain and rinse with cold water, then plop into a bowl.
- Meanwhile, in a medium skillet over medium heat, heat the oil. Cook the pork, stirring occasionally, for 5 to 7 minutes, until some of the fat has rendered out and the pork is slightly browned at the edges. Add the onion and cook, stirring, for another 1 to 2 minutes, until no longer raw. Stir in the black bean paste and continue to cook, tossing occasionally, for 1 to 2 minutes.
- Add ¼ cup of the cooking liquid from the noodles to the pan with the sauce, bring to a boil, and let thicken and reduce by about half. Add the sugar; season with salt and pepper and stir to combine.
- Transfer the noodles and sauce to a bowl. Garnish with the cucumbers.
