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Jajangmyeon: Korean Noodles in Black Bean Sauce
More recipes: Korean recipes · Noodle recipes · All Asian recipes
40 Mintotal
2servings
840kcal
KoreanCuisine
Jajangmyeon: Korean Noodles in Black Bean Sauce
Laura Chen
2
15 Minuten
25 Minuten
840
Korean
Main course
Jajangmyeon is a Korean noodle dish with Chinese roots: thick wheat noodles in a dark sauce of chunjang, pork and vegetables. You fry the bean paste briefly in oil to take away its bitterness, then thicken the sauce with a little starch. Dinner is on the table in 40 minutes.
Ingredients
- 200 g jajangmyeon noodles (thick Korean wheat noodles)
- 100 g chunjang (Korean black bean paste)
- 150 g pork, diced
- 1 onion, chopped
- 1 carrot, diced
- 1 zucchini, diced
- 2 scallions (green onions), chopped
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 1 tbsp soy sauce
- 250 ml (1 cup) water
- 1 tbsp cornstarch, mixed with 2 tbsp cold water
- Pepper, to taste
Instructions
- Cook the noodles in plenty of water as the package directs, then drain.
- Heat the oil in a wok over high heat and fry the pork for 4 to 5 minutes until golden brown all over.
- Add the onion, carrot and zucchini and fry for 3 to 4 minutes until the onion is translucent and the vegetables are soft.
- Push the meat and vegetables to the side. Add the bean paste and sugar to the oil and fry them for 2 minutes, stirring. Then mix everything together.
- Pour in the soy sauce and water, stir and simmer the sauce for 5 minutes.
- Stir in the cornstarch slurry and cook the sauce for 1 minute until it thickens and turns glossy.
- Add the noodles to the sauce and toss. Sprinkle with pepper and scallions.
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More recipes: Korean recipes · Noodle recipes · All Asian recipes