Recipes - Korean

Jajangmyeon (Korean Noodles In Black Bean Sauce)


Jajangmyeon is a Korean Chinese noodle dish topped with a thick dark sauce made of Korean black bean paste (chunjang), diced pork and vegetables. To balance out the bitterness and saltiness of the black bean paste, it’s important to add a little bit of sugar to the dish when cooking.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Korean









Ingredients:

110g pork loin
1 tbsp rice wine (or mirin)
½ tsp grated ginger
salt and pepper
1 large onion
110g cabbage
½ zucchini
3 tbsp oil
5 tbsp jjajang (Korean black bean paste)
1 tbsp sugar
1 tbsp oyster sauce
½ cup chicken stock
1 tbsp potato or corn starch*,
350g fresh jajangmyeon/udon noodles
½ cucumber (thinly julienned, for garnishing)
½ carrot (thinly julienned, for garnishing)




Steps:
  1. Prepare the pork by cutting them into 2-3cm cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper. Set aside.
  2. Cut the onion, cabbage and zucchini to 2-3cm cubes. Set aside.
  3. In a small saucepan, heat up 2 tbsp of oil then add the black bean paste, sugar, and oyster sauce. Fry it over medium heat for 2-3 mins, stirring constantly.
  4. Heat a large pan over medium high heat with the remaining1 tbsp of oil. Add the pork and stir fry until cooked. Add the vegetables and cook until soft, stirring occasionally.
  5. Stir in the black bean paste and mix everything thoroughly together until all the meat and vegetables are coated well with the paste.
  6. Pour in the stock and bring it to a boil for 3-4 mins.
  7. Place the potato or corn starch into a small bowl, dissolved in ¼ cup of water. Stir in to the pot of sauce and cook briefly until the sauce is thickened.
  8. In a separate pot, heat water and add the noodles in the boiling water. Cook according to the package instructions and drain, the noodles should have a firm bite to them. Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the thinly julienned cucumber and carrot.

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Jajangmyeon (Korean Noodles In Black Bean Sauce)

Jajangmyeon (Korean Noodles In Black Bean Sauce)

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Jajangmyeon is a Korean Chinese noodle dish topped with a thick dark sauce made of Korean black bean paste (chunjang), diced pork and vegetables. To balance out the bitterness and saltiness of the black bean paste, it’s important to add a little bit of sugar to the dish when cooking.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Korean
Ingredients

110g pork loin
1 tbsp rice wine (or mirin)
½ tsp grated ginger
salt and pepper
1 large onion
110g cabbage
½ zucchini
3 tbsp oil
5 tbsp jjajang (Korean black bean paste)
1 tbsp sugar
1 tbsp oyster sauce
½ cup chicken stock
1 tbsp potato or corn starch*,
350g fresh jajangmyeon/udon noodles
½ cucumber (thinly julienned, for garnishing)
½ carrot (thinly julienned, for garnishing)

Instructions
  1. Prepare the pork by cutting them into 2-3cm cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper. Set aside.
  2. Cut the onion, cabbage and zucchini to 2-3cm cubes. Set aside.
  3. In a small saucepan, heat up 2 tbsp of oil then add the black bean paste, sugar, and oyster sauce. Fry it over medium heat for 2-3 mins, stirring constantly.
  4. Heat a large pan over medium high heat with the remaining1 tbsp of oil. Add the pork and stir fry until cooked. Add the vegetables and cook until soft, stirring occasionally.
  5. Stir in the black bean paste and mix everything thoroughly together until all the meat and vegetables are coated well with the paste.
  6. Pour in the stock and bring it to a boil for 3-4 mins.
  7. Place the potato or corn starch into a small bowl, dissolved in ¼ cup of water. Stir in to the pot of sauce and cook briefly until the sauce is thickened.
  8. In a separate pot, heat water and add the noodles in the boiling water. Cook according to the package instructions and drain, the noodles should have a firm bite to them. Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the thinly julienned cucumber and carrot.

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