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Jajangmyeon (Korean Black Bean Noodles)

Serves: 4Cuisine: KoreanCourse: MainsMachine: Cooking MachineTotal time (min.): 90
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Black bean paste was first introduced to Koreans by China at the start of the 20th century and is now used to celebrate Korean Black day, where those who couldn't celebrate Valentine's Day with a partner eat these noodles and commiserate each other. The fermented paste gives a big hit of salty, savoury flavour, and the addition of cabbage, courgette and potato makes this a great nutritious meal.

Ingredients

Tools

Method

  1. Add sugar, garlic clove, ginger, mirin, white pepper, soy sauce and Korean black bean paste to a clean medium bowl
  2. Mix until combined
  3. Add lean pork to the medium bowl
  4. Mix until coated
  5. Refrigerate - 1 hr
  6. Attach the Stir Tool
  7. Add sesame oil to the Cooking Chef XL Bowl
  8. Lift the Cooking Chef head and fit the heat shield
  9. Heat with splashguard fitted until hot - 1 min, 115°C, Speed OFF
  10. Transfer meat to Cooking Chef XL Bowl
  11. Cook with splashguard fitted until browned - 3 min, 115°C, Stir 2
  12. Then add onion, zucchini, white cabbage and potato to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until softened - 5 min, 115°C, Stir 2
  14. Then add chicken stock and sake to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted until reduced - 5 min, 102°C, Stir 3
  16. Add cornflour and water to a clean small bowl
  17. Mix until combined
  18. Transfer content of small bowl to Cooking Chef XL Bowl
  19. Cook with splashguard fitted until thickened - 5 min, 102°C, Stir 3
  20. Then serve with udon noodles

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