Spicy Stir-fried Black Bean Noodles with Korean Hot Peppers
Easy ‘Ggwari Pepper Jjajang Rice’ using Store-Bought Black Bean Sauce, inspired by Chef Baek Jong-won (A Balanced Jjajang Rice That’s Not Greasy)
After seeing the Ggwari Pepper Jjajang Rice on the TV show ‘Backpacker,’ I was craving it so much that I decided to make it using a readily available store-bought black bean sauce. This recipe features the subtle spiciness of the Korean hot peppers, which cuts through any richness, making it a delightful meal.
Main Ingredients- 100g Pork Neck (pork shoulder)
- 2 Potatoes
- 1/3 Carrot
- 10 Korean Hot Peppers (Ggwari peppers)
- 1/4 Cabbage
Seasoning & Sauce- 1/2 pack Store-bought Black Bean Sauce (Jjajang sauce)
- 500ml Water
- 1/2 pack Store-bought Black Bean Sauce (Jjajang sauce)
- 500ml Water
Cooking Instructions
Step 1
While Chef Baek Jong-won on ‘Backpacker’ prepared his black bean paste from scratch by stir-frying the beans, we’ll use a convenient store-bought black bean sauce for this recipe. You can achieve a delicious jjajang with store-bought sauce too!
Step 2
Add 1/2 tablespoon of minced garlic to the pork neck. Heat some oil in a pot and stir-fry the pork until the surface is lightly browned. This step helps to remove any gamey smell and adds flavor.
Step 3
I find it easier to prep vegetables on weekends for weeknight meals. Prepare your carrot, potatoes, cabbage, and Korean hot peppers by washing and cutting them into bite-sized pieces. Cutting the potatoes and carrots a bit smaller will help them cook faster.
Step 4
Once the pork is partially cooked, add the potatoes and carrot first, and stir-fry them together. This allows the vegetables to absorb the savory juices from the pork, enhancing their flavor.
Step 5
After stir-frying the potatoes and carrots slightly, add the cabbage and Korean hot peppers. Continue to stir-fry until the vegetables soften. Be careful not to overcook the Korean hot peppers, as they can become mushy.
Step 6
Once the cabbage starts to wilt slightly, pour in 500ml of water. Cover the pot with a lid and bring it to a simmer over medium-low heat, allowing the ingredients to cook thoroughly for about 5-7 minutes until tender.
Step 7
When the potatoes and carrots are tender when pierced with a fork, remove the lid and add the store-bought black bean sauce to season. It’s best to add the sauce gradually, tasting as you go, rather than all at once, to achieve your desired consistency and flavor. Make sure to stir well to prevent clumps.
Step 8
Once the black bean sauce is well incorporated and seasoned, you’ll have a rich and flavorful jjajang sauce that’s not greasy at all, thanks to the addition of the spicy Korean hot peppers! Serve generously over a bowl of warm rice and mix well for a satisfying and delicious meal that comes together in no time.
