Jajangmyeon (Korean Black Bean Noodles)
Jajangmyeon or Korean black bean noodles features a highly addicting bowl of chewy fresh wheat noodles, pork belly, zucchini, and potatoes that is tossed in a glossy savory black bean sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 24 oz jajangmyeon wheat noodles (fresh)
- 10 oz pork belly (diced)
- 1 teaspoon ginger (grated)
- 1 tablespoon mirin
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 3 tablespoon vegetable oil
- 1/2 cup Korean roasted black bean paste (Chunjang)
- 2 tablespoon brown sugar
- 1 cup chicken stock
- 1 1/2 tablespoon oyster sauce
- 1/4 teaspoon MSG (optional)
- 1 1/2 tablespoon cornstarch
- 3 tablespoon water
- 1 medium yellow onion (diced)
- 2 stalks green onion (chopped)
- 1 cup potato (peeled and diced)
- 1 cup zucchini (diced)
- 1 cup green cabbage (diced)
- 1 cucumber (julienned for garnish)
- Toasted sesame seeds
- Pickled yellow radish (Danmuji)
Instructions
- 1
Marinate the pork. In a medium sized mixing bowl, add the pork belly, grated ginger, mirin, salt, pepper and soy sauce. Mix until combined then set aside.
- 2
Toast the black bean paste. In a large skillet over low heat, add the oil. Once the oil is hot, add the black bean paste and sugar. Mix until combined and toast the paste for about 3-4 minutes stirring frequently to prevent it from burning. Pour the black bean paste in a small bowl and set aside. Discard any excess oil.
- 3
Cook the pork. Place the same skillet over medium heat and add 1 tablespoon of oil until hot. Then add the marinated pork and cook until lightly browned on the edges. Set aside.
- 4
Cook the vegetables. Add 1 tablespoon of oil over medium heat and then add the diced onion and green onion and cook until fragrant, translucent and lightly browned. Then add the potato and zucchini and toss until the vegetables are softened, about 3-5 minutes. Then add the cabbage and toss until wilted about 2-3 minutes.
- 5
Add sauce. Add the black bean paste and cooked pork and toss to combine. Then add the chicken stock, oyster sauce, and msg and mix until the sauce is smooth and simmering about 2-3 minutes.
- 6
Thicken sauce. In a small bowl, mix the cornstarch with the water until combined. Then pour the slurry over the simmering sauce and mix until the sauce thickens.
- 7
Cook noodles. In a large pot, bring water to a boil. Boil the noodles for 3-4 minutes or until al dente. Strain.
- 8
Serve. Portion the noodles into individual bowls, pour the sauce over the noodles and garnish each bowl with julienned cucumbers, sesame seeds, and a side of yellow pickled radish (danmuji). Enjoy!