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Author Notes: My mother used to make me Chapaghetti---the instant noodles version of Jajangmyeon, or noodles in a black bean sauce. The dish is a Korean version of a Chinese dish. I decided to make a version that wasn't so dehydrated. —Jenny Lee-Adrian
- 1/2 pound of packaged Korean homemade noodles, which can be found in the frozen section of an Asian grocery store
- 1/2 pound boneless pork
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 medium onion, sliced
- 1 medium red-skinned potato, peeled and diced
- 1 baby bok choy, washed and cut into julienne
- 1/2 cup Korean black bean sauce
- 1 cup water
- 2 teaspoons sugar
- 2 tablespoons corn starch
- Mix 1 tablespoon each of salt and sugar in a small bowl. Rub it all over the pork. Let it marinate in the refrigerator. Then start cutting all your vegetables. Measure out your black bean paste, water, sugar and cornstarch for the sauce.
- Heat a pan on medium high. Take the pork out of the refrigerator. Pat it dry with a paper towel and cut into cubes. Add oil to the hot pan. Then cook the pork cubes. Set aside.
- Bring a pot of water to boil. Cook diced potatoes until soft. Strain. Bring water to boil again. Add more water if necessary. Add noodles. Cook until tender. Drain and set aside.
- Saute the onion and bok choy. Add the cooked potatoes.
- Mix the black bean paste with the vegetables. Add water and two teaspoons of sugar and bring sauce to a boil. Then add the cornstarch. Add the pork back in. Serve sauce over noodles.