Jajangmyeon (Korean Black Bean Noodles)
Jajangmyeon consists of <strong>thick noodles</strong> coated in a savory <strong>black bean sauce</strong>, joined by chunks of <strong>pork</strong>, <strong>onions</strong>, <strong>cabbage</strong>, <strong>zucchini,</strong> and <strong>cucumbers</strong>. A beloved <strong>Korean-Chinese </strong>classic, it's the ultimate comfort food, ready in just 30 minutes!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 servings Korean thick wheat noodles (each serving should be ~200 g)
- Cucumber, julienned (for garnish)
- 2 tbsp oil
- 5 tbsp chunjang (Korean black bean paste)
- 1 tbsp sugar
- 1 cup chicken stock (can be substituted wth beef stock or just water)
- 1.5 tbsp cornstarch, dissolved in 2 tbsp cold water
- 1 tsp sesame oil
- 200 g pork shoulder or belly, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp ground ginger
- 1 small onion, chopped
- 100 g cabbage, chopped
- 100 g zucchini, chopped
- 100 g potato, chopped
Instructions
- 1
Begin by heating 2 tbsp of oil over medium heat. Stir-fry the chunjang for 2-3 mins, stirring frequently to avoid burning and sticking. Set the stir-fried chunjang aside, leaving the frying oil in the pan.
- 2
In the remaining oil, fry the pork until cooked all the way through and its fats begin to render out. Season the pork with soy sauce, mirin, and ginger powder. Stir to combine.
- 3
Add in the onion and cook for 2-3 mins until just softened. Add in the cabbage, zucchini, and potatoes. Continue to cook for 7-10 minutes, or until the vegetables have slightly softened.
- 4
Add in the stir-fried chunjang, chicken stock, and sugar. Stir to combine until smooth. Place a lid, and let simmer for 5 minutes.
- 5
Drizzle in the cornstarch (dissolved in water) and sesame oil. Continue to simmer the sauce until thickened to your desired consistency, stirring occasionally.
- 6
Boil the noodles until slightly al dente (the noodles should not be overcooked, they should still have a slight firmness when bitten).
- 7
Immediately drain the boiling liquid and run the noodles under cold water to keep them bouncy and chewy.
- 8
Serve the noodles with the jajangmyeon sauce. Top with slices of fresh cucumber, enjoy!