Korean Jia Jiang Mian

2 zucchinis, diced
2 medium potatoes, diced
2 carrots, diced
1 medium yellow onion, diced
200-250 gr pork chop, diced
1/2 cup Korean black bean sauce (fermented black soybean paste, see photo below)
1-2 tbsp vinegar
1 tsp sugar
2-3 cups of water
Asian wheat noodles
Sesame oil
Corn starch

In a large fry pan over medium heat, add 1 tsp sesame oil and cook the pork. Set aside.

Heat 1 tsp of sesame oil in the pan and fry the onions for 5 min. Add the potatoes and carrots and stir for 3 min.  Add 1 cup of water and simmer everything for 15 min until the potatoes are very soft. Combine with zucchini and pork and add another cup of water. Bring to a boil.

Stir in the black bean sauce and sugar. Add 1 tbsp vinegar and mix together. The vinegar is used to soften the taste of the black bean sauce to your liking.  Add a little more vinegar to reduce the salty taste of the black beans sauce.

Bring everything to a boil, mix 1 1/2 tbsp of corn starch in 1/2 tbsp water and stir into the pan to thicken the sauce.

Serve over boiled wheat noodles.


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