Watching Korean dramas makes me crave Korean food. Luckily I had some Korean black bean paste in the fridge for this quick Jajang Myeon, black bean sauce noodles. I don’t even like black beans, but I will eat this.
I used traditional pork belly slices for this, which is like unsalted bacon. You can also use regular bacon (which I have done before) and you won’t need to add additional salt. Traditional Jajang Myeon also usually contains potatoes but I just use whatever veggies I have on hand, which happened to be mini bell peppers, celery and onion. Don’t forget to strip off the fibrous stringy bits of celery!
You’ll find Korean black bean paste in the same aisle as all the red boxes of Korean red pepper paste at your local Asian mart.
Look at that shiny black sauce! Mix it all together before eating and be sure to grab a side of kimchi while you plop down for your favorite shows.
- 4 stalks celery
- 1/2 onion
- 3-4 mini sweet bell peppers
- 2 1/2 cup water
- 2 Tbs Korean black bean paste
- 8 strips thick cut pork belly (or bacon)
- 1 tsp salt if not using bacon
- 2 servings Jajang noodles or dried noodles
- 4 Tbs cornstarch
- Chop veggies and pork belly slices into bite sized pieces
- Place pork belly into skillet (no oil necessary as the pork fat will render out quickly)
- Cook until crisp and remove pork belly
- Remove most of the oil from the pan, leaving about a tablespoon
- Use remaining oil to stir fry the onion, then put in celery and bell peppers
- Place the pork belly back into the pan with the black bean paste
- Stir everything together and pour in the water
- Turn the heat to medium high and simmer for about 10 minutes or until veggies soften a bit
- Make a slurry of cornstarch and water by mixing cornstarch and a bit of water in a separate bowl
- Pour slurry into the sauce pan continue to stir until smooth
- Once thickened (add some more slurry if it’s not thickening enough), pour over cooked noodles!