Dinner

Jjajangmyun (Korean is for Dinner.

Jjajangmyun (Korean takes several minutes to prepare.

Jjajangmyun (Korean takes several minutes to cook.

Jjajangmyun (Korean makes 4 servings.

The ingredients for Jjajangmyun (Korean are:

1/2 lb pork belly, cut into 1/2-inch cubes (leave the skin on)
1/2 tbsp olive oil
2 tbsp vegetable oil
7 tbsp Korean black bean paste*
1 cup Asian radish (daikon), cut into 1/2-inch cubes
1 cup sweet potato, cut into 1/2-inch cubes
1 cup zucchini, cut into 1/2-inch cubes
2 cups onion (white and/or red), cut into 1/2-inch cubes
1 tbsp sesame oil
3 cups water
2-3 tbsp potato or corn starch powder
1 tbsp sugar
2 bundles of Korean noodles**
cucumber (for garnish)

*Black bean paste:
- Korean: 짜장, 춘장
- Romanized Korean: Jjajang (or chunjang, jajang)
- If you can't find actual jjajang, try something like Lee Kum Kee brand black bean sauce.

**Noodles:
- Korean: 짜장면용 국수
- Romanized Korean: Jjajangmyun yong guksu
- If you can't find fresh Korean myun, try any fresh or dried Asian style vermicelle noodle, such as thin Japanese udon. In a pinch, regular spaghetti noodles will do.

Here is how you make Jjajangmyun (Korean:

1. Add 1/2 tbsp of olive oil to a heated wok. When that?s hot, add the pork and stir fry it until it looks crispy.2. When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use.3. Heat a small skillet over medium heat with 2 tbsp of vegetable oil. When that?s hot, add 7 tbsp of black bean paste and stir fry for 1 minute.4. Remove the extra oil and set the black bean paste aside.5. Reheat the crispy pork in your wok over high heat, and add 1 tbsp of sesame oil.6. Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes.7. Add 3 cups of water until all the ingredients are submerged, and close the lid and boil it for 15-20 minutes.8. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.*Tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw.9. Mix 2-3 tbsp potato starch powder (or corn starch) and 2 tbsp water and add it into the boiling soup and stir it. then the soup ill turn into a sticky sauce.10. Add 1 tbsp sugar to the sauce and stir it.11. Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package (around 3 minutes).12. Try one sample noodle to check if it?s cooked properly or not. It should be soft and not stiff at all. If it?s cooked, drain the noodles and place them on a large plate or bowl.13. Reheat the jjajang sauce and put it on the noodles.Serving: Garnish with cucumber strips on the top of jjajang sauce and serve it with kimchi or yellow pickled radish. Don?t eat it cold.Prep tips to speed cooking time:* Cut the vegetables before beginning or while the pork belly is frying.* Fry the black bean paste while the pork belly is frying.* Put the noodle water on to boil as soon as you add the vegetables to the wok. Time the noodles so that they come out the pot just after you thicken the jjajang.Serving Size:?Makes 4 servings (approx 1 cup noodles, 2 cups jjajang)Number of Servings: 4Recipe submitted by SparkPeople user KENMYERS.

The nutritional information for Jjajangmyun (Korean is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 741.9

• Total Fat: 45.3 g
• Cholesterol: 40.8 mg
• Sodium: 1,677.4 mg
• Total Carbs: 67.7 g
• Dietary Fiber: 3.5 g
• Protein: 13.3 g

Jjajangmyun (Korean is Asian cuisine.