Jajangmyeon - Noodles w/Blackbean Sauce
I love this dish because it brings together all of the flavors and ingredients that I absolutely love... pork, noodles, blackbean sauce...
- 2 medium boiling potatoes, peeled & cut into cubes
- 1 zucchini, cut into cubes
- 1 pound fresh jajangmyeon noodles or Chinese egg noodles
- 1 tbsp vegetable oil
- 1 pound lean pork belly, cut into ½-inch cubes
- Coarse salt and freshly ground black pepper
- 1 medium onion, coarsely diced
- 1/3 cup black bean paste
- 1/3 cup Noh Hawaiian Hot Sauce
- 1 small cucumber, seeded & cut
Boil a pot of salted water and add potatoes. Cook until fork tender. Add the zucchini and cook for 1 minute. Remove vegetables into a collander and rinse with cold water. This stops the cooking process.
Add the noodles to boiling water and cook according to package directions. Drain and set aside. Heat the oil in a large nonstick skillet over high heat. Add the pork belly, season with salt and pepper, and cook, occassionally stirring until browned and crispy and fat is rendered. Remove pork with a slotted spoon to a paper towel–lined plate and discard all but 2 tablespoons of the fat from the skillet.
Add the onion to the skillet and cook until softened and brown around the edge. Add potatoes and zucchini, a pinch of salt, 1/2 teaspoon black pepper, black bean paste, 3/4 cup water, and the reserved cooked pork and stir to combine. Bring to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes. Serve over noodles.