Jjajangmyeon: Korean Black Bean Noodles | Korean Street Food Inspired 😁

Let's make Jaja Ding Dong because I don't pronounce jjajangmyeon well. Korean Street Food Inspired. Sharing :) TIP: Partially freezing the pork belly makes for easier slicing.

Jaja Ding Dong (Jjajangmyeon)
Ingredients
3 Tbs cooking oil
1/2 lb pork belly, minced
2 Tbsp sugar
1/4 tsp salt (1/2 if not watching your sodium)
1/2 tsp MSG
1 green onion with two stalks, chopped
3 cloves garlic, minced
1 Tbsp ginger, grated
1 Tbsp soy sauce
1 Tbsp Oyster sauce (optional)
1 Tbsp rice wine vinegar
2 cups water divided equally
3/4 cup Korean black bean paste.
2 sweet medium onions, small random chop
3 Tbsp cornstarch and 3 tbs cold water
2 tsp sesame oil
Jjajang noodles
Cucumber, sliced julienne

1. Cook black bean paste in splash of oil for 2 to 5 minutes. Remove from heat. Strain off oil.
2. Mix rice wine, soy and oyster sauce in 1 cup of water.
3. Heat wok and oil over hight heat; add pork. Stir fry until pork is fully cooked. Add garlic, ginger and green onion. Stir fry for about a minute. Add soy vinegar water. Continue mixing. Add in onion and cook 3 more minutes. Add sugar, salt and MSG. Mix well. Add about 1/2 cup Black Bean Paste and continue mixing. Add more paste if desired.
3. Add second cup of water as needed. Bring to boil then simmer for 15 to 20 minutes uncovered.
4. Combine water with cornstarch to make slurry. Add slurry to wok a little at a time to thicken as desired.
5. Cook noodles by following directions of package. Drain, rinse under cold water and drain completely.
6. Pour jjajang sauce over noodles, garnish with cucumbers, and serve with pickled radish.

Music used: The cave of poetry by Savfk -    / @savfkmusic  

#koreanstreetfood #jjajangmyeon #blackbeannoodles