Korean noodles that is mixed in a rich, delicious savory black bean sauce.
Serving: 2Difficulty: Easy
8 oz pork butt, diced
1 small potato, diced
1 small onion, diced
1 small cucumber, julienne
1 bundle jjajangmyeon noodles
1 habanero pepper, for spicy flavor (optional)
¼ cup black bean sauce
2 cups water
1½ tbsp oyster sauce
½ tbsp sugar
½ tbsp or 1 tbsp corn starch, for slurry
2 tbsp water, for slurry
Black Bean Sauce
Preheat the sauce pan over medium-high heat and add ½ tablespoon oil. Once the pan is hot, add the pork and stir fry for 2 minutes, until golden brown.
Add the onion, potato and habanero pepper and stir fry for 2 minutes.
Add 1 tablespoon oil, black bean sauce, oyster sauce and sugar and stir in well.
Add 2 cups water and cover and cook for 10 minutes on medium high heat.
When the sauce is almost ready, break the pepper and press the pepper and stir well until everything is coated with the pepper. Remove the habanero pepper.
To thicken the sauce, whisk ½ tablespoon corn starch in 2 tablespoon room temperature water to dissolve. If you want the sauce thicker, add 1 tablespoon cornstarch. Mixing before you add to the sauce will keep the sauce from getting lumpy. Slowly pour the slurry to the sauce and stir well until everything is coated with the sauce for another 1 minute until the sauce is thickened.
In a large pot, bring water to a boil.
Add the noodles to the water, stir a few times to prevent the noodles from sticking together. Test noodles for doneness after about 6 minutes of cooking by tasting it.
Rinse the noodles with cold water and drain.
In a serving bowl, add noodles and add the sauce over top and garnish with cucumber. Mix the sauce and the noodles and serve immediately.