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Jjajang (Blackbean Sauce)
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Brief Description
This black bean sauce is inspired by the Northern Chinese and is usually served with noodles. I like eating with rice so noodles aren't included in the recipe.
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Main Ingredient
Pork Belly and Black Bean Paste
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Category: Pork
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Cuisine: Chinese
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: sungsta
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Posted On: Jun 27, 2013
Number of Servings:
Ingredients:
- 1 pounds - Pork Belly Remove fat
- 2 cups - Korean Radish Cut into 1/2 inch cubes
- 2 cups - Zucchini Cut into 1/2 inch cubes
- 2 cups - Potato Cut into 1/2 inch cubes
- 3 cubes - Onion
- 6 tablespoons - Vegetable Oil
- 3/4 cups - Black Bean Paste
- 4 tablespoons - Potato Starch Powder Combine with water and sugar in a small bowl
- 1/2 cups - Water Combine with water and sugar in a small bowl
- 2 teaspoons - Sugar Combine with water and sugar in a small bowl
- 2 teaspoons - Sesame Oil
Directions:
1. Stir-fry the pork belly in a large pot/wok with 2 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy
2. Pour out the excess fat if necessary
3. Add radish and stir fry for 1-2 minutes
4. Add potato, onion, and zucchini and keep stirring for about 3-4 minutes until the potato looks a little translucent
5. Clear a space in the center of the pot/wok
6.. Add 4 TAble spoons of vegetable oil to the center of the wok, then add 1/2 cup of black bean paste and stir it with a wooden spoon for 1-2 minutes to fry it. Then mix everything int he wok and keep stirring
7. Add 4 cups of water to the pot/wok and let it cook with the lid closed for about 10 minutes
8. Open the lid and taste a sample of the radish and potato. If they are cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick
9. Add the sesame oil and remove from the heat
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