Ingredients
- jajangmyeon noodles or other rice noodles
- 1 cup pork belly cut into 1/2 inch cubes
- 1 cup diced onion
- 1/2 cup potato cut into 1/2 inch cubes
- 2 cups water
- 1/4 cup Korean black bean paste
- 1 tsp sugar
- 1 cucumber sliced thinly lengthways
- sesame oil
- Toasted sesame seeds for garnish
Method
- Over medium high heat saute the pork belly for around 5 minutes or until crisp and browned. set aside.
- Add the black bean paste to the pan and fry for 1 -2 minutes over low heat until the paste has mixed well with the fat from the pork belly. set aside.
- bring a pot of water to the boil and add in the noodles , boil for 3-4 minutes stirring to avoid sticking. Rinse the noodles under cold water, drain and plate. Arrange the cucumber slices overlapping each other up against the noodles (like a divider between the two).
- place the sauce back on the stove turning the heat to medium high, add in the potato and onion and fry for about 3 minutes or until the potato has turned translucent, add the pork belly back in and mix well. pour in 2 cups of water and cook under high heat until the water starts to boil, turn the heat to low, add the sugar and place a lid on. Simmer for about 10 minutes stirring occasionally.Taste the potato and cook longer if needed, if the sauce is nice and thick then place on the plate.
- Drizzle with sesame oil and scatter sesame seeds on top.
Product used in recipe
- Lee Kum Kee - Sesame Oil
