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Dinner, Lunch, Mains, Pasta/Noodles

Jajangmyeon

Jajangmyeon
Mariah Tauger / Los Angeles Times

This recipe makes enough sauce for two servings but just enough noodles for one so that you can save the remaining sauce for another day. Double the noodles if you’d like to share this dish or eat an extra-large portion ... Read more

30 minutes. Serves 1 to 2.
  • 1 tablespoon grape seed or other neutral oil
  • 8 ounces boneless pork belly or shoulder, cut into ½-inch dice
  • 1 medium white potato, peeled and cut into ½-inch dice
  • 1 small yellow onion, cut into ½-inch dice
  • 1 small zucchini, trimmed and cut into ½-inch dice
  • 1/3 cup Korean fermented black bean sauce
  • 3 ounces fresh jajangmyeon noodles or 6 ounces dried
  • 2 teaspoons granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 mini or Persian cucumber, cut into matchsticks

Step 1Heat the grape seed oil in a wok or large skillet over medium-high heat. Add the pork and potato and cook, stirring occasionally, until the pork is golden brown and crisp, 4 to 5 minutes.

Step 2Add the onion and zucchini and cook, stirring, until the onion starts to look translucent, 3 to 4 minutes. Add the black bean sauce and cook, stirring, for 1 minute. Stir in 2 cups water, raise the heat to high and bring to a boil. Cover partially with a lid, reduce the heat to medium-low and simmer until the pork and potato are cooked through, about 10 minutes.

Step 3Meanwhile, cook the noodles according to the package’s directions.

Step 4Uncover and smash a few potatoes into the sauce to thicken it. Add the sugar and sesame oil and stir well. Transfer the noodles to a serving dish and top with the sauce and cucumber.

Variations

Vegan jajangmyeon: Substitute 8 ounces thick shiitake mushrooms, stemmed and cut into ½-inch dice, for the pork belly, and sear them in 3 tablespoons oil in a hot skillet; proceed as above.

The cooked sauce can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

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