Jajangmyeon is a popùlar Korean-Chinese dish. Learn how to make these delicioùs black bean noodles at home with this easy to follow recipe!

Jajangmyeon (noodles in a black bean saùce) Recipe

INGREDIENTS

  • 3 to 4 servings fresh jajangmyeon/ùdon noodles (aboùt 6 oùnces per serving)
For the saùce
  • 5 tablespoons Chùnjang, Korean black bean paste some may be labeled as jjajang 
  • 2 tablespoons cooking oil
  • 1 tablespoon sùgar
  • 1 tablespoon oyster saùce - optional
  • 1 cùp chicken stock or water Yoù can add 1/2 cùp more for more liqùidy/watery saùce. See note.
  • 1 tablespoon potato or corn starch dissolved in 1/4 cùp of chicken stock or water
Meat
  • 8 to 10 oùnces pork (preferably with some visible fat, pork shoùlder cùt, Boston bùtt, etc.) or lean cùt if preferred
  • 2 tablespoons cooking oil
  • 1 teaspoon grated ginger
  • 1 tablespoon soy saùce
Vegetables
  • 1 extra large onion (or 2 mediùm, 12 to 14 oùnces) See note if adding potatoes
  • 8 oùnces green cabbage
  • 8 oùnces zùcchini
  • 1 small cùcùmber for garnish - optional

INSTRÙCTIONS

Have a pot of water ready to cook the noodles. Tùrn the heat on when yoù start cooking the meat. 
This way yoù will have the boiling water ready, for cooking the noodles, by the time the saùce is done.

Prepare the pork and vegetables by cùtting them into 1/2 - 3/4 inch cùbes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
Add the black bean paste to a small saùcepan with the oil, sùgar, and the optional oyster saùce. Fry it over mediùm heat for 2 - 3 minùtes, stirring constantly.

Heat a large pan with 2 tablespoons of cooking oil over mediùm high heat. Add the pork and ginger and stir fry ùntil no longer pink, adding a tablespoon of soy saùce half way throùgh.

Add the onion and cook ùntil soft, stirring occasionally.

Add the cabbage and zùcchini and continùe to stir fry ùntil vegetables are softened.

Stir in the black bean paste and mix everything together ùntil all the meat and vegetables are coated well with the paste.

Mix everything together ùntil all the meat and vegetables are coated well with the paste. If yoù like ganjjajang, yoù can stop here and skip the next two steps. See note.

Poùr in the stock (or water) and bring it to a boil. Cook for 3 to 4 minùtes.

Stir in the starch slùrry and cook briefly ùntil the saùce is thickened. Add more sùgar to taste.

Add the noodles in the boiling water. Cook according to the package instrùctions and drain. Do not overcook. The noodles shoùld have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the saùce over the noodles and garnish with the optional cùcùmber matchsticks. 
Alternatively, yoù can serve over cooked rice.




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!