Almost every Korean loves these noodles, which are served at Korean restaurants, Chinese restaurants in Korea, and Korean snack bars. My family always considered them special. I will never forget how my father celebrated the day I passed my middle school examination (a big deal in a Korean family) by buying these noodles for everyone. The restaurant delivered them in a special tin box in less than thirty minutes. I was proud to be the reason for this treat. The thick, pale yellow, chewy noodles are tossed with a dark brown sauce made from fried black bean paste, pork, and fried onions. Pork and potatoes make the dish hearty but not heavy. It’s mild, and most children love it. I can’t count how many people have found my website while searching for this recipe. In Korea, the noodles are just a phone call away, but in most places in the world, if you want the dish, you’ll have to make it yourself. That is not a bad thing. Having made my own for many years, I know that the homemade version is always superior in taste and quality. The secret to the dish is to cook the pork belly until very crisp, so that it keeps its crunchiness even after it is coated with the sauce.
SERVES: 2 to 4
INGREDIENTS:
- 3 tablespoons vegetable oil
- 8 ounces pork belly, cut into ½-inch cubes
- 1 cup cubed (½-inch) peeled Korean radish (mu) or daikon
- 1 cup cubed (½-inch) zucchini
- 1 large russet or Yukon Gold potato, peeled and cut into ½-inch cubes
- 1 large onion, cut into ½-inch chunks (about 1½ cups)
- ⅓ cup black bean paste (chunjang)
- 2¼ cups water
- 2 tablespoons potato starch or cornstarch
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 pound fresh or frozen jjajangmyeon noodles, thawed if frozen, uncoiled
- ½ English cucumber, cut into matchsticks (about 1 cup)
INSTRUCTIONS:
- Heat a large wok or skillet over high heat. Add 1 tablespoon of the vegetable oil and the pork belly and stir-fry until the pork is golden brown and crisp, 3 to 5 minutes. Pour off the fat in the pan.
- Add the radish to the wok and stir-fry for 1 minute. Add the zucchini, potato, and onion and stir-fry until the potato looks a little translucent, about 3 minutes.
- Clear a space in the center of the wok, add the remaining 2 tablespoons vegetable oil to the center, and add the black bean paste. Stir the paste for about 1 minute, then mix the pork and vegetables together with the paste so everything is coated and well combined. Add 2 cups of the water to the wok, stir, cover, and cook for 10 minutes.
- While the pork and vegetables are cooking, whisk together the potato starch, the remaining ¼ cup water, and the sugar in a small bowl.
- Uncover the wok and taste a piece of radish and one of potato. If they are still hard, cover and cook for a few minutes longer. When they are softened, lower the heat and stir in the potato starch slurry little by little, then keep stirring until the sauce thickens, about 1 minute. Stir in the sesame oil and remove from the heat.
- Bring a large pot of water to a boil. Add the noodles, stir, and cook until tender but still chewy, 5 to 7 minutes. Drain the noodles in a colander, rinse them under cold running water, and drain again.
- Reheat the sauce if necessary. Divide the noodles among individual serving bowls. Spoon the sauce over the noodles and garnish with the cucumber strips. Serve immediately.
VARIATION:
Jjajangbap
- Serve the jjajang sauce over Fluffy White Rice instead of noodles.
- Top with the cucumber strips and serve with Napa Cabbage Kimchi or yellow pickled radish (danmuji).
