Jajangmyeon
짜장면
Noodles in a glossy black bean sauce with pork and vegetables. A favorite Korean Chinese takeout dish.
Serves 4
Prep 20 min
Cook 30 min
Ingredients
- 1/2 lb pork belly or shoulder, diced small
- 1/3 cup chunjang (Korean black bean paste)
- 3 tablespoons vegetable oil
- 1 onion, diced
- 1 zucchini, diced
- 1 cup diced potato
- 1 tablespoon sugar
- 1 cup water
- 1 tablespoon potato starch mixed with 2 tablespoons water
- 1 pound fresh or 3/4 pound dried wheat noodles
- 1/2 cucumber, cut into thin matchsticks
Steps
Step 1. Fry the black bean paste in 2 tablespoons of the oil over medium heat for 2 minutes, stirring, to cook off the bitterness. Scrape it into a bowl.
Step 2. Heat the remaining oil and cook the pork until browned and no longer pink, about 5 minutes. Add the onion, zucchini, and potato and cook for 5 minutes.
Step 3. Return the black bean paste to the pan with the sugar and water. Simmer for 10 minutes, until the potato is tender and the pork is cooked through.
Step 4. Stir in the starch mixture and cook for 1 minute until the sauce is thick and glossy.
Step 5. Cook the noodles as the package says, drain, and divide among bowls. Spoon over the sauce and top with cucumber.
Where this recipe comes from
Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.