Jjajangmyeon (Korean Black Bean Sauce Noodles)
Jjajangmyeon (Korean Black Bean Sauce Noodles)
Ingredients
For the Jjajang Sauce
- 300 g pork belly, diced
- 2 onions, medium, diced
- 1 zucchini, diced
- 1 green onion, chopped
- 1 tablespoon ginger, minced
- 2 tablespoons cooking oil, as needed for stir-frying
- 100 g chunjang, black bean sauce
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Yondu
- 400 ml kombu stock
For the Slurry
- 2 tablespoons potato starch
- 4 tablespoons water
For Serving
- 2 bundles noodles, for two servings
- 1/2 cucumber, julienned, for garnish
Instructions
- 1
Prepare all ingredients: Dice approximately 300g of pork belly into small cubes. Dice 2 medium onions and 1 zucchini into small pieces. Chop 1 green onion and mince a small piece of ginger (about 1 tablespoon).
⏱️ 15 min
- 2
Heat a large pan or wok over medium-high heat with 2 tablespoons of cooking oil. Add the diced pork belly and cook until it is browned and crispy. Remove the cooked pork from the pan and set it aside, leaving the rendered fat in the pan.
⏱️ 8 min
- 3
Add the diced onions to the pan with the pork fat and sauté until they become soft and translucent, about 5-7 minutes. Add the minced ginger and continue to sauté for 1 minute until fragrant. Next, add the diced zucchini and green onion to the pan, and sauté for another 3-5 minutes until the vegetables are tender.
⏱️ 10 min
- 4
Add 100g of chunjang (black bean sauce) to the sautéed vegetables. Stir in 2 tablespoons of granulated sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of Yondu. Stir-fry this mixture for 2-3 minutes to cook out the raw flavor of the black bean paste.
⏱️ 5 min
- 5
Return the cooked pork to the pan with the sauce mixture. Pour in 400ml of kombu stock and stir everything together. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 6
In a separate small bowl, combine 2 tablespoons of potato starch with 4 tablespoons of water to create a slurry. Gradually pour the potato starch slurry into the simmering sauce while stirring constantly until the sauce thickens to your desired consistency.
⏱️ 3 min
- 7
In a separate large pot, bring water to a rolling boil. Add 2 bundles of noodles and cook according to package instructions until al dente. Drain the cooked noodles thoroughly.
⏱️ 8 min
- 8
Place a portion of the drained noodles into a serving bowl. Ladle a generous amount of the prepared black bean sauce over the noodles. Garnish with julienned cucumber before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jjajangmyeon (Korean Black Bean Sauce Noodles)
For the Jjajang Sauce
- 300 g pork belly, diced
- 2 onions, medium, diced
- 1 zucchini, diced
- 1 green onion, chopped
- 1 tablespoon ginger, minced
- 2 tablespoons cooking oil, as needed for stir-frying
- 100 g chunjang, black bean sauce
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Yondu
- 400 ml kombu stock
For the Slurry
- 2 tablespoons potato starch
- 4 tablespoons water
For Serving
- 2 bundles noodles, for two servings
- 1/2 cucumber, julienned, for garnish
Instructions
- 1
Prepare all ingredients: Dice approximately 300g of pork belly into small cubes. Dice 2 medium onions and 1 zucchini into small pieces. Chop 1 green onion and mince a small piece of ginger (about 1 tablespoon).
⏱️ 15 min - 2
Heat a large pan or wok over medium-high heat with 2 tablespoons of cooking oil. Add the diced pork belly and cook until it is browned and crispy. Remove the cooked pork from the pan and set it aside, leaving the rendered fat in the pan.
⏱️ 8 min - 3
Add the diced onions to the pan with the pork fat and sauté until they become soft and translucent, about 5-7 minutes. Add the minced ginger and continue to sauté for 1 minute until fragrant. Next, add the diced zucchini and green onion to the pan, and sauté for another 3-5 minutes until the vegetables are tender.
⏱️ 10 min - 4
Add 100g of chunjang (black bean sauce) to the sautéed vegetables. Stir in 2 tablespoons of granulated sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of Yondu. Stir-fry this mixture for 2-3 minutes to cook out the raw flavor of the black bean paste.
⏱️ 5 min - 5
Return the cooked pork to the pan with the sauce mixture. Pour in 400ml of kombu stock and stir everything together. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
In a separate small bowl, combine 2 tablespoons of potato starch with 4 tablespoons of water to create a slurry. Gradually pour the potato starch slurry into the simmering sauce while stirring constantly until the sauce thickens to your desired consistency.
⏱️ 3 min - 7
In a separate large pot, bring water to a rolling boil. Add 2 bundles of noodles and cook according to package instructions until al dente. Drain the cooked noodles thoroughly.
⏱️ 8 min - 8
Place a portion of the drained noodles into a serving bowl. Ladle a generous amount of the prepared black bean sauce over the noodles. Garnish with julienned cucumber before serving.
⏱️ 2 min