Jjajangmyeon

Ingredients

• fresh wheat noodles100g
• pork belly, diced50g
• vegetable oil1 tbsp
• onion, diced.5 cup
• zucchini, diced.25 cup
• black bean paste (chunjang)3 tbsp
• water or broth.5 cup
• sugar1 tsp
• Sliced cucumberFor Garnish
• Sesame seedsFor Garnish

Instructions

1. 1

   Step 1

   Boil 100g fresh wheat noodles according to package instructions, then drain and set aside.

2. 2

   Step 2

   Heat 1 tablespoon vegetable oil in a pan over medium heat and sauté 50g diced pork belly until browned.

3. 3

   Step 3

   Add 1/2 cup diced onions and 1/4 cup diced zucchini to the pan and cook until softened.

4. 4

   Step 4

   Stir in 3 tablespoons black bean paste (chunjang) and cook for 2 minutes to reduce bitterness.

5. 5

   Step 5

   Add 1/2 cup water or broth and simmer for 5 minutes until sauce thickens.

6. 6

   Step 6

   Mix 1 teaspoon sugar into the sauce to balance flavors.

7. 7

   Step 7

   Pour the sauce over the cooked noodles and garnish with sliced cucumber and sesame seeds before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Jjajangmyeon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.