Jajangmyeon (Korean Black Bean Noodles) Recipe
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
3 Servings
Ingredients
  • 1 cup diced carrot
  • 1 cup diced zucchini
  • 1 cup diced daikon or Korean radish
  • 1 ½ cup diced onion
  • 3 cloves garlic, minced
  • 1 cucumber, juluenned
  • 8 ounces of pork loin or belly
  • 1 tablespoon mirin
  • Salt, to taste
  • 2 tablespoons cooking oil
  • 5 tablespoons chunjang (Korean black bean paste)
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup vegetable broth or vegetable bouillon dissolved in 1 cup water
  • 1 tablespoon potato starch or cornstarch mixed in ¼ cup water
  • 17 ½ ounces jajangmyeon or udon noodles
Directions
  1. Chop the carrot, zucchini, daikon, and onion into ¼ inch cubes.
  2. Mince the garlic.
  3. Julienne the cucumber.
  4. Cut the pork into ¼ inch cubes and season it with mirin and salt.
  5. Combine the oil and chunjang and cook for 3 minutes over medium heat, stirring constantly.
  6. Cook the garlic and onion in a separate pan with a small amount of oil until they soften and become fragrant.
  7. Stir in the carrot and daikon and cook them for 2 to 3 minutes.
  8. Add the zucchini and cook it for 1 minute, then remove the vegetables from the pan.
  9. Fry the pork in the same pan until it is no longer pink.
  10. Return the vegetables to the pan and stir-fry them with the pork for several minutes until they are cooked but still firm.
  11. Stir the chunjang, sugar, soy sauce, and oyster sauce into the vegetable-pork mixture and add the vegetable broth.
  12. Stir in the potato starch slurry and cook the sauce until it thickens.
  13. Salt the sauce to taste.
  14. Cook the noodles as per package instructions, then drain them and rise them in cold water.
  15. Serve by topping the noodles with the sauce and cucumber.
  16. Sprinkle the jajangmyeon with gochugaru if desired.