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Korean Noodles In Black Bean Sauce Recipe Video
|Cucumber||1⁄2 (For Garnish)|
|Pork belly/Other fatty part||250 Gram|
|Black bean paste||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (1 Cup To Fry The Paste, Remaining Try Stir Fry Other Ingredients)|
|Potato starch||3 Tablespoon (Can Be Replace With Flour)|
|Water||4 1⁄2 Tablespoon (For Starch Mix)|
|Korean jajang noodles||200 Gram|
|Beef broth||6 Cup (96 tbs)|
|Yellow pickled radish||1⁄2|
|Korean radish||1⁄4 Small|
|Water||8 Cup (128 tbs)|
Serving size: Complete recipe
Calories 3006 Calories from Fat 1302
% Daily Value*
Total Fat 145 g223.1%
Saturated Fat 37.7 g188.4%
Trans Fat 0 g
Cholesterol 315 mg
Sodium 13706.7 mg571.1%
Total Carbohydrates 262 g87.2%
Dietary Fiber 47.5 g189.9%
Sugars 73.3 g
Protein 164 g327.4%
Vitamin A 36% Vitamin C 363.6%
Calcium 63.2% Iron 84.4%
*Based on a 2000 Calorie diet
Chop all vegetables. Julienne cucumber for garnish.
Cut pork belly into bite sizes.
Fry black bean paste in vegetable oil on low heat for 10 min. (1:1 ratio, *pre-heat the oil first)
Drain all the oil out in a strainer
Cook pork belly with a little bit of vegetable oil on medium heat.
Add onions and potatoes and cook for another 5 min. (Add more oil if needed)
Add cabbages and cook until they die down in volume.
Add the fried black bean sauce and mix well.
Add 6 cups of beef broth and bring it to boil.
Mix potato starch with cold water. (1:1.5 ratio) Make sure there is no chunk.
Add 4 spoons of starch mix on low heat.
Stir continuously unit it thickens and take it off the heat.
Cook noodles in boiling water for 10-15 min or until it's cooked through. Wash in cold water and drain well.
Place noodles in a bowl. Top with the sauce.
Garnish with cucumber. *optional: Add a fried egg on top.
Optional: On the side, you can serve sliced yellow pickled radish (add a little bit of vinegar on top and sliced onions.