Jjajangmyeon
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Recipe Intro From derekkchen
Jjajangmyeon is a Korean noodle dish that is coated in a sauce of black bean paste, pork, and vegetables. This recipe is super easy to make any day of the week!
Serve the dish with a spicy cucumber side and Korean vegetable pancakes.
- Recipe Card
Recipe Card
ingredients
- 3 tablespoons neutral oil
- 1/2 cup Korean black bean paste
- 1/2 pound pork belly, sliced
- 1 onion, diced
- 2 tablespoons garlic, minced
- 1 zucchini, diced
- salt, to taste
- 1 teaspoon gochugaru
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 2 cups dashi stock or beef stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- Jajang noodles
- Cucumber for garnish, julienned
- Korean pickled radish
Method
Step 1
In a pan, heat oil on low heat and simmer the black bean paste for 15 minutes.
Step 2
In a pot, fry the pork belly in a couple tbsp of neutral oil on medium heat until browned.
Step 3
Add onions, garlic, and ginger and sauté until fragrant and translucent.
Step 4
Add zucchini and sauté for a few minutes.
Step 5
Add the black bean paste and season with msg, gochugaru, sugar, and pepper.
Step 6
Incorporate the black bean paste, pour in dashi stock, and let simmer for 10 minutes.
Step 7
Combine 2 tbsp water with 2 tbsp of cornstarch to make slurry.
Step 8
Add cornstarch slurry and let thicken on medium heat.
Step 9
Cook noodles 1 minutes less than package instructions.
Step 10
Pour jjajang sauce over noodles and garnish with cucumbers.
Step 11
Serve with Korean pickled radish and enjoy.