Jajangmyeon

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Cut the pork into 3cm cubes. Stir-fry the pork over high heat for 2 minutes to get a Maillard reaction.
  • 400 g pork, cut into 3cm cubes (400 g)
• Step 2
  Mince the ginger and stir-fry for 1 minute.
  • 1 ginger, minced (20 g)
• Step 3
  Lower the heat and add the black bean paste, stir-frying for 1-2 minutes.
  • 1/2 cup black bean paste (125 g)
    (chunjang)
• Step 4
  Dice the onion and green onion, then stir-fry for 1 minute.
  • 1 onion, diced (150 g)
  • 1 green onion, diced (15 g)
• Step 5
  Add soy sauce, sugar, oyster sauce, and water. Simmer for 5 minutes.
  • 1 tsp soy sauce (5 g)
  • 1 tbsp sugar (13 g)
  • 1 tbsp oyster sauce (18 g)
  • 2 cup water (273 g)
• Step 6
  Mix potato starch and water in a 1:1 ratio, then gradually add to the sauce while stirring to thicken the consistency.
  • 2 tbsp potato starch (24 g)
  • 2 tbsp water (30 g)
• Step 7
  Serve with boiled Chinese noodles and enjoy with the black bean sauce.

Per serving