Jajangmyeon - Potato glass noodles with black bean sauce

Jajangmyeon - Potato glass noodles with black bean sauce

Jajangmyeon - Potato glass noodles with black bean sauce

Serves:4
Preparation time:20 mins
Cooking time:30 mins

Ingredients:

  • 1 packet of Chang's Wide Potato Glass Noodle
  • 300g pork belly chopped into smaller pieces (substitute with sliced chicken thigh fillet)
  • 1 small onion finely chopped
  • 1 cup green cabbage chopped
  • 1 cup zucchini diced
  • 2 stalks spring onion finely chopped
  • 5 tablespoon Korean roasted black bean paste (Chunjang)
  • 3 tbsp vegetable oil
  • 1 tbsp Chang's Original Oyster Sauce
  • 1 tsp sugar
  • 1 cup of water

Garnish:

  • 3/4 cups cucumber thinly sliced for garnish

Method:

  1. Heat vegetable oil in a large skillet over medium heat and fry pork belly until cooked and browned on edges. Take out and set aside.
  2. In the same oiled pan, add onions and spring onions and fry until softened. Then add in zucchini and cabbage and fry until softened.
  3. Return the pork to the pan and add black bean paste, mixing well. Cook for 1 mins, stir constantly.
  4. Add 1 cup of water to the pan, mixing well. Bring to a boil and simmer until thickened. Seasoned with oyster sauce.
  5. Meanwhile, boil potato glass noodles in a large pot of water for 13-15 minutes until al dente, then strain well.
  6. Transfer noodles to a large serving bowl and pour sauce over noodles.
  7. Optionally, garnish with sliced cucumbers before serving.

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