Jajangmyeon / Korean Black Bean Noodles
Jajangmyeon / Korean Black Bean Noodles
Ingredients
- 150 g lean ground pork
- 100 g egg white noodles
- 20 g black bean paste
- 20 g oyster sauce
- 1 Splenda
- 1/2 white onion, largely diced
- 1/2 zucchini, largely diced
- 1/2 cup dashi broth, combined from dashi powder and water
- 1 teaspoon cornstarch, for slurry
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- dash MSG
- as needed green onions, for topping
Instructions
- 1
Prep your vegetables: largely dice the zucchini and white onion, and mince the garlic and ginger.
⏱️ 10 min
- 2
In a hot pan, add the ground pork and cook until no pink is showing, which should take about 6-8 minutes.
⏱️ 7 min
- 3
Add all of your prepped vegetables (diced zucchini and onion, minced garlic and ginger) to the pan with the pork. Cook for 2 minutes.
⏱️ 2 min
- 4
Stir in the black bean paste, oyster sauce, Splenda, MSG, and dashi broth (prepared by combining dashi powder and water). Cook for another 2 minutes, stirring occasionally.
⏱️ 2 min
- 5
Prepare a cornstarch slurry by combining 1 teaspoon of cornstarch with a small amount of cold water. Add the slurry to the pan and stir constantly until the sauce thickens to your desired consistency.
⏱️ 1 min
- 6
While the sauce is thickening, bring a pot of water to a boil. Add the egg white noodles and boil for 2 minutes, then drain thoroughly.
⏱️ 2 min
- 7
Assemble the dish by combining the cooked noodles with the black bean sauce. Garnish with chopped green onions before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jajangmyeon / Korean Black Bean Noodles
- 150 g lean ground pork
- 100 g egg white noodles
- 20 g black bean paste
- 20 g oyster sauce
- 1 Splenda
- 1/2 white onion, largely diced
- 1/2 zucchini, largely diced
- 1/2 cup dashi broth, combined from dashi powder and water
- 1 teaspoon cornstarch, for slurry
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- dash MSG
- as needed green onions, for topping
Instructions
- 1
Prep your vegetables: largely dice the zucchini and white onion, and mince the garlic and ginger.
⏱️ 10 min - 2
In a hot pan, add the ground pork and cook until no pink is showing, which should take about 6-8 minutes.
⏱️ 7 min - 3
Add all of your prepped vegetables (diced zucchini and onion, minced garlic and ginger) to the pan with the pork. Cook for 2 minutes.
⏱️ 2 min - 4
Stir in the black bean paste, oyster sauce, Splenda, MSG, and dashi broth (prepared by combining dashi powder and water). Cook for another 2 minutes, stirring occasionally.
⏱️ 2 min - 5
Prepare a cornstarch slurry by combining 1 teaspoon of cornstarch with a small amount of cold water. Add the slurry to the pan and stir constantly until the sauce thickens to your desired consistency.
⏱️ 1 min - 6
While the sauce is thickening, bring a pot of water to a boil. Add the egg white noodles and boil for 2 minutes, then drain thoroughly.
⏱️ 2 min - 7
Assemble the dish by combining the cooked noodles with the black bean sauce. Garnish with chopped green onions before serving. Enjoy!
⏱️ 5 min