Jajangmyeon (Black Bean Noodles)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 986
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 weren’t able to celebrate Valentines 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.
recipe updated Jan 29, 2024
Ingredients
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- Garlic clove
- 2
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- Ginger
- 10 g
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- Onion
- 150 g
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- Zucchini
- 150 g
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- Potato
- 200 g
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- White cabbage
- 100 g
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- Chicken stock
- 350 g
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- Lean pork
- 600 g
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- Udon noodles
- 600 g
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- Korean black bean paste
- 4 tablespoons
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- Sugar
- 1 tablespoon
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- Mirin
- 2 tablespoons
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- White pepper
- ½ teaspoon
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- Soy sauce
- 2 tablespoons
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- Sesame oil
- 1 tablespoon
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- Sake
- 1 tablespoon
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- Cornstarch
- 2 tablespoons
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- Water
- 2 tablespoons
Tools
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kCook Multi
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Medium bowl
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Small bowl
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Serving bowl - small
Step preview
- Add the ingredients into a medium bowl
- Mix to combine and set aside
- Fit the Stir Tool
- Add oil into the appliance bowl, attach the lid without the filler cap
- Stir – 140ºC, speed 3
- Then add the next ingredient and the bean paste mixture
- Stir – 1 minute, 120ºC, speed 4
- Stir – 3 minutes, 120ºC, speed 3
- Then add the next ingredients
- Stir – 5 minutes, 120ºC, speed 3
- Then add the next ingredients
- Stir – 5 minutes, 120ºC, speed 4
- Add the ingredients into a small bowl and mix to combine
- Transfer the cornflour mixture into the appliance bowl
- Stir – 5 minutes, 98ºC, speed 2
- Divide the noodles between serving bowls
- Top with the black bean mixture
- Serve