Jajangmyeon (Emo Korean Noodles)
Jajangmyeon (Emo Korean Noodles)
Ingredients
- 1 package plain noodles, from a Korean market
- 1 pound pork, diced (e.g., pork belly or shoulder)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup chunjang, black bean paste
- 3 tablespoons cooking oil
- 1 zucchini, diced
- 2 cups cabbage, diced
- 1 1/2 cups broth or water
- 1 teaspoon sugar
- 1/2 teaspoon MSG, or to taste
- 2 tablespoons cornstarch, mixed with 1/4 cup water for slurry
- 1/2 cucumber, julienned, for garnish
- 1/2 raw onion, sliced, for serving
- 1/2 cup yellow pickled radish (danmuji), for serving
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the plain noodles and cook according to package directions until al dente.
⏱️ 8 min
- 2
Drain the cooked noodles thoroughly using a conical strainer. Rinse them under cold water to prevent sticking and cool them slightly. Set aside.
⏱️ 2 min
- 3
While the noodles cook, thinly slice the cucumber into julienne strips for garnish. Set aside.
⏱️ 5 min
- 4
Heat a large wok or deep skillet over medium-high heat. Add the diced pork and cook until browned and rendered, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic and minced ginger to the wok with the pork. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the chunjang (black bean paste) to the wok. Stir vigorously with the pork, garlic, and ginger for 2-3 minutes, breaking up any clumps, until well combined and the paste is fragrant.
⏱️ 3 min
- 7
Pour the cooking oil into the wok. This helps to fry the chunjang and develop its flavor.
⏱️ 1 min
- 8
Add the diced zucchini and diced cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables begin to soften.
⏱️ 4 min
- 9
Pour the broth or water into the wok. Bring the mixture to a simmer.
⏱️ 2 min
- 10
Add the sugar and MSG (if using) to the sauce. Stir well to combine and dissolve the seasonings.
⏱️ 1 min
- 11
Give the cornstarch slurry a quick stir and then slowly pour it into the simmering sauce in the wok, stirring constantly. Continue to stir until the sauce thickens to a 'gloopy and soupy' consistency.
⏱️ 3 min
- 12
Divide the cooked and rinsed noodles evenly among four serving bowls.
⏱️ 1 min
- 13
Generously ladle the thick Jajangmyeon sauce over the noodles in each bowl.
⏱️ 1 min
- 14
Garnish each serving with the julienned cucumber.
⏱️ 1 min
- 15
Serve immediately with a side of sliced raw onion and yellow pickled radish (danmuji). Instruct diners to mix the noodles and sauce thoroughly with chopsticks before eating.
Kitchen Tools
Nutrition Facts (per serving)
Jajangmyeon (Emo Korean Noodles)
- 1 package plain noodles, from a Korean market
- 1 pound pork, diced (e.g., pork belly or shoulder)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup chunjang, black bean paste
- 3 tablespoons cooking oil
- 1 zucchini, diced
- 2 cups cabbage, diced
- 1 1/2 cups broth or water
- 1 teaspoon sugar
- 1/2 teaspoon MSG, or to taste
- 2 tablespoons cornstarch, mixed with 1/4 cup water for slurry
- 1/2 cucumber, julienned, for garnish
- 1/2 raw onion, sliced, for serving
- 1/2 cup yellow pickled radish (danmuji), for serving
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the plain noodles and cook according to package directions until al dente.
⏱️ 8 min - 2
Drain the cooked noodles thoroughly using a conical strainer. Rinse them under cold water to prevent sticking and cool them slightly. Set aside.
⏱️ 2 min - 3
While the noodles cook, thinly slice the cucumber into julienne strips for garnish. Set aside.
⏱️ 5 min - 4
Heat a large wok or deep skillet over medium-high heat. Add the diced pork and cook until browned and rendered, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic and minced ginger to the wok with the pork. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 6
Add the chunjang (black bean paste) to the wok. Stir vigorously with the pork, garlic, and ginger for 2-3 minutes, breaking up any clumps, until well combined and the paste is fragrant.
⏱️ 3 min - 7
Pour the cooking oil into the wok. This helps to fry the chunjang and develop its flavor.
⏱️ 1 min - 8
Add the diced zucchini and diced cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables begin to soften.
⏱️ 4 min - 9
Pour the broth or water into the wok. Bring the mixture to a simmer.
⏱️ 2 min - 10
Add the sugar and MSG (if using) to the sauce. Stir well to combine and dissolve the seasonings.
⏱️ 1 min - 11
Give the cornstarch slurry a quick stir and then slowly pour it into the simmering sauce in the wok, stirring constantly. Continue to stir until the sauce thickens to a 'gloopy and soupy' consistency.
⏱️ 3 min - 12
Divide the cooked and rinsed noodles evenly among four serving bowls.
⏱️ 1 min - 13
Generously ladle the thick Jajangmyeon sauce over the noodles in each bowl.
⏱️ 1 min - 14
Garnish each serving with the julienned cucumber.
⏱️ 1 min - 15
Serve immediately with a side of sliced raw onion and yellow pickled radish (danmuji). Instruct diners to mix the noodles and sauce thoroughly with chopsticks before eating.