Korean Jja Jang Myeon
Jja jang myeon is a Chinese Korean noodle dish with thick black bean paste sauce, diced pork, and vegetables.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoon oil
- 4 tablespoon chunjang (black bean paste)
- 1/2 tablespoon sugar
- 250 gram (~ 1/2 lb.) pork shoulder/pork belly, cute into 1/2-inch cubes
- 1/4 cabbage, thinly sliced
- 1 zucchini, cute into 1/2-inch cubes
- 1 onion, diced
- 1 tablespoon oyster sauce
- 1 1/2 cup water
- soy sauce/salt, to taste
- corn starch slurry (mix together 2 tablespoon corn starch + 3 tablespoon water)
- 4 servings of jja jang guksu (jja jang noodles)
- 1-2 scallions, thinly sliced
Instructions
- 1
Heat oil in a wok/deep skillet over medium heat, add chunjang and sugar, fry for 3 minutes. Scoop out the fried paste (this is now called jjajang instead of chunjang).
- 2
Discard almost all of the oil and leave only about 1 tablespoon in the wok/skillet, add pork and sauté until no longer pink.
- 3
Add cabbage, zucchini, and onion. Sauté until cabbage is wilted.
- 4
Add the fried black bean paste, oyster sauce, and water. Mix well, and bring to a boil. Reduce heat to a simmer and cook until zucchini is tender but still crispy and retains its shape, about 3 minutes.
- 5
Add salt/soy sauce to suit your taste, if needed. Then stir in the corn starch slurry, and continue stirring until the sauce is thick, about 2 minutes. Remove sauce from heat.
- 6
Meanwhile, bring a pot of water to boil. Cook the jja jang noodles according to the package direction. Mine needs about 5-6 minutes. Drain the noodles and rinse in hot water to remove excess starch.
- 7
Arrange noodles into 4 individual serving plates/bowls, top each with a quarter of the sauce. Garnish with scallions.