dinner · dairy-free
Pork jajangmyeon
Wheat noodles topped with ground pork, onion and zucchini in a glossy sauce of fried Korean black bean paste, with cool cucumber matchsticks on top.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the onion and zucchini and cut the cucumber into thin matchsticks. Put a pot of water on to boil for the noodles.
-
2
Warm half of the oil in a skillet and brown the pork, breaking it up, until it reaches 71°C (160°F). Add the onion and zucchini and cook about 5 minutes.
-
3
Push everything to the side, add the remaining oil and fry the black bean paste about 1 minute. Stir it all together with 200 ml water and simmer 4 minutes.
-
4
Boil and drain the noodles following the package directions. Stir the cornstarch into 1 tablespoon of cold water, add it to the simmering sauce until it turns glossy, then spoon over the noodles and top with cucumber.
