Jajangmyeon (Korean Black Bean Noodles)

Jajangmyeon

Ingredients

  • 16 ounces jajangmyeon noodles (4 ounces per serving)
  • meat
    • 8 oz pork, chopped
    • 1 Tbsp mirin/rice wine
    • salt/pepper to taste
    • 2 Tbsp oil
    • 1 Tbsp soy sauce
  • vegetables
    • 1 large onion, chopped
    • 8 oz. potato, chopped
    • 8 oz. zucchini, chopped
    • 1 julienned Persian cucumber for garnish
  • 5 Tbsp Korean black bean paste
  • 2 Tbsp oil
  • 1 Tbsp sugar
  • 1 Tbsp oyster sauce
  • .75 cup chicken stock/water
  • 1 Tbsp potato/corn starch dissolved in .25 cup chicken stock/water

Instructions

  1. Chop pork .5 inch cubes. Marinate pork with rice wine, salt, and pepper.
  2. Chop vegetables into .5 inch cubes
  3. Fry pork in oil over medium heat (add soy sauce halfway through cooking).
  4. Add onion and potato, cook until soft.
  5. Add zucchini, cook until soft. Turn off the heat.
  6. In a separate pan, combine black bean paste, oil, sugar, and soy sauce. Fry over medium heat for 2-3 minutes, stirring constantly.
  7. Stir black bean paste into the pork/vegetable mixture over medium heat until everything is coated.
  8. Add the chicken stock, cook for 3-4 minutes.
  9. Stir in the potato starch and cook until sauce is thickened.
  10. Boil noodles according to package.

Notes

  • Can serve sauce with rice instead of noodles
  • original source: Korean Bapsang