Hearty Pork Belly and Sweet Potato Jjajangmyeon
Recipe for Pork Belly and Sweet Potato Jjajangmyeon
Introducing a recipe for a special and hearty Jjajangmyeon, elevated with the sweetness of sweet potatoes and the rich flavor of pork belly, making it a favorite for both adults and children. Create delicious Jjajangmyeon at home that rivals restaurant quality with these simple ingredients!
Main Ingredients
- 250g thinly sliced pork belly
- 3 medium potatoes
- 1 medium sweet potato
- 1 medium onion
- 2 segments of green onion
Cooking Instructions
Step 1
First, carefully check and prepare all the ingredients needed for the recipe. Wash the 3 potatoes thoroughly, then peel and cut them into bite-sized cubes, about 2cm. Cutting them too small can cause them to break apart while cooking, so aim for a moderate size.
Step 2
Chop the green onions into large pieces, about 2-3cm long, focusing on the white parts. This size will release a great aroma when stir-fried and add a pleasant texture to the jjajangmyeon.
Step 3
Peel and wash the onion, then cut it into square pieces, approximately 2cm. As the onion stir-fries, its sweetness will release, deepening the flavor of the jjajang sauce.
Step 4
Peel the sweet potato and cut it into 2cm cubes, similar in size to the potatoes. The sweetness of the sweet potato will harmoniously blend with the savory jjajang, creating a unique appeal.
Step 5
Prepare a wide and deep pot or pan. Heat it over high heat and add the 250g of thinly sliced pork belly. Stir-fry until golden brown. If too much oil renders, you can gently remove some with a paper towel.
Step 6
Once the pork belly is no longer pink and smells fragrant, add all the pre-cut potatoes, sweet potatoes, onion, and green onions to the pot. Stir-fry them together with the pork. The vegetables will be coated in the rendered fat, cooking up deliciously.
Step 7
While the vegetables are stir-frying, add 0.5 Tbsp of sugar. Sugar helps to enhance the sweetness of the vegetables and adds a savory depth to the jjajang sauce. Keep the heat on high and stir-fry for about 2 minutes, allowing the ingredients to meld together.
Step 8
Once the ingredients are sufficiently stir-fried, carefully pour in 700ml of water. The amount of water determines the sauce’s consistency, so feel free to adjust it according to your preference.
Step 9
Now, cover the pot and reduce the heat to medium. Simmer for about 10-15 minutes, or until the potatoes and sweet potatoes are tender when pierced with a fork. While simmering, skim off any excess oil that rises to the surface with a spoon for a cleaner, more flavorful jjajang sauce.
Step 10
After confirming that the potatoes and sweet potatoes are fully cooked, sprinkle the 100g of commercial jjajang powder evenly over the mixture, preferably through a sieve. Sieving the powder prevents clumps and ensures it dissolves smoothly into the sauce.
Step 11
After adding the jjajang powder, reduce the heat to low. Stir slowly and continuously with a spatula or spoon until the powder is fully dissolved and the sauce thickens to a glossy consistency. Your delicious Pork Belly and Sweet Potato Jjajangmyeon is now ready! Serve generously over hot noodles.
