koreankorean chinesenoodles
Korean Black Bean Noodles (Jjajangmyeon)
Korean jjajangmyeon with chewy noodles, pork and vegetables coated in a thick savoury black bean sauce.
From YouTube · Aug 29, 2012
Korean jjajangmyeon with chewy noodles, pork and vegetables coated in a thick savoury black bean sauce.
20 min
Prep time
25 min
Cook time
45 min
Total time
3 to 3 servings
Yield
Ingredients
14 ingredients- Jjajangmyeon noodles for 2 to 3 servings
- 1/2 pound pork belly, cut into 1/2-inch cubes
- 1 cup Korean radish or daikon, cut into 1/2-inch cubes
- 1 cup zucchini, cut into 1/2-inch cubes
- 1 cup potato, peeled and cut into 1/2-inch cubes
- 1 1/2 cups onion, cut into chunks
- 3 tablespoons vegetable oil, divided
- 1/4 cup plus 1 tablespoon Korean black bean paste (chunjang)
- 2 cups water
- 2 tablespoons potato starch
- 1/4 cup water, for the starch slurry
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1/2 cup cucumber, cut into thin matchsticks, for garnish
Method
13 steps- Cook the noodles according to their package instructions. Drain and rinse briefly before serving.
- Heat a large deep frying pan or wok over medium-high heat with 1 tablespoon vegetable oil.
- Add the pork and stir-fry for 4 to 5 minutes, until golden and crisp. Pour off excess fat if necessary.
- Add the radish and stir-fry for 1 minute.
- Add the potato, onion and zucchini. Stir-fry for about 3 minutes, until the potato begins to look translucent.
- Push the ingredients to the edges of the pan, leaving a space in the centre.
- Add the remaining 2 tablespoons vegetable oil and 1/4 cup black bean paste to the centre. Fry the paste for 1 minute.
- Mix the paste with the pork and vegetables.
- Add 2 cups water. Cover and simmer for about 10 minutes, until the potato and radish are tender.
- Mix the potato starch, 1/4 cup water and sugar in a small bowl.
- Stir the slurry into the sauce gradually until thick and glossy.
- Stir in 1 tablespoon additional black bean paste if needed for seasoning, then add the toasted sesame oil.
- Serve over noodles and garnish with cucumber matchsticks.
Recipe notes
Helpful tips
- Fry the black bean paste in oil before adding water to develop its flavour.
- Add the starch slurry gradually so the sauce does not become overly thick.
- Cut the vegetables into similarly sized cubes so they cook evenly.
Equipment
- Large pot
- Deep frying pan or wok
- Small bowl
- Wooden spoon
Storage
Store the sauce separately from the noodles in an airtight container in the refrigerator. Reheat thoroughly.
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