Jajangmyeon Recipe (Korean Black Bean Noodles)

1. 1

   Bring a 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 tap water, then plop into a bowl.

2. 2

   Meanwhile, in a skillet over medium heat, add the olive oil and pork belly and pan-fry for about 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 saute for another 1 to 2 minutes until no longer raw. Stir in the black bean paste and fry for 1 to 2 minutes.

3. 3

   Add 1/4 cup of the cooking liquid from the pasta to the pan with the sauce, bring to a boil, and let thicken and reduce by about half. Season with a pinch of sugar, and salt and pepper to taste.

4. 4

   Top the noodles with the sauce and garnish with julienned cucumbers.

* Per serving · 4 servings · Values may vary.

No additional tips available.