Jjajangmyeon (Black Bean Sauce Noodle 炸醬麵)

Jyajangmyeon is a Korean-Chinese dish.  I was interested in this dish because it's often appear in Korean drama, and the way they enjoy eating it makes me really eager to try out this noodle.  The first time I tried jyajangmyeon, I found that the bean taste was quite strong to me...but after having this noodle for a couple of time, I kind of fall in love with it.  I like to eat my jyajangmyeon with kimchi, how about you?
The main ingredient for this noodle is the sauce.  It's called Korean black bean sauce (chunjang 春醬).  Nowadays, it's selling in paste form or powder form.  I am going to use powder form in my recipe today.
p.s: I do not have jyajangmyeon noodle in my kitchen when I make this dish and subsitute with ramyeon (instant noodle), taste great too! You can actually use any type of noodle or just eat it with rice~

 

Serving size: 2 person

 

Ingredients:



Pork belly                                                                   100g     
Onion (medium size)                                                  1
Potato (medium size)                                                  1
Zucchini                                                                      about 4 inch long
Garlic (minced)                                                           4 clove
Cooking oil                                                                 2 tbsp
Ramyeon (instant noodle)                                          2 pack
Sesame oil                                                                  1 tsp                                                                   
Jyajang powder                                                          3 tbsp
Water                                                                          300 ml
Sliced cucumber                                                        for garnish

Step by step photos:

 

1. Diced pork belly, potato, onion and zucchini into bite size.
2. Mix jyajang powder with water, stir to dissolve.
3. Prepare a non-stick pan, add in cooking oil over low heat.
4. Add garlic and pork belly.  Stir-fry for 1 minute over low heat.
5. Add in onion, potato and zucchini.  Keep stir frying over medium heat until the veggies are cooked and soft, approximately 5-8 minutes.
6. Add in the jyajang mix and keep stiring over low heat.
7. Close the lid and let it simmer for 1 minute over low heat.
8. Open the lid and keep stiring to prevent the sauce from stick onto the bottom of the pan.  Off the fire, and drizzle sesame oil over the sauce.
9. Prepare a pot of water and cook the ramyeon.  Once water is boiled, add in the noodle. Drain the water once the noodles are cooked.  Set aside.
10. Prepare a plate, put the noodle and jyajang sauce on top of the noodle.  Garnish with some sliced cucumber and enjoy!

* I use pork tenderloin instead of pork belly for today recipe.