Jajangmyun (Black Bean Noodles)

Serves

4

Total Time

25 min

Difficulty

Medium

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Black bean noodles topped with green onions.

Recipe-

Summary

this recipe uses a delicious fusion of traditional korean and chinese ingredients, and i am not even exaggerating when i say i crave it all day long. jajangmyun typically includes ground pork, but i prefer to use pork belly; it’s a boneless, fatty cut of meat that really helps flavor the dish.

Ingredients

FOR THE DISH

  • fresh cut noodles
  • 1 yellow onion
  • 2 medium zucchinis
  • ⅓ small cabbage
  • 8 oz. pork belly, chopped
  • ¼ cup mirin
  • 1 tbsp. fresh ginger, finely chopped
  • 5 cloves garlic
  • 1 tbsp. sesame seeds

FOR THE SAUCE

  • 3 tbsp. vegetable oil
  • ½ cup black bean paste
  • 1 ¼ cups chicken stock
  • 1 tbsp. sugar
  • ½ tablespoon mirin
  • 1 tbsp. cornstarch
  • ¼ cup water

Instructions

  1. before beginning, add ginger and mirin to a bowl and marinate pork belly for at least 10 minutes.
  2. heat vegetable oil in a skillet over medium heat. add black bean paste and pan fry 1-2 minutes, stirring constantly. add sugar and cook for another 1-2 minutes. remove from heat and transfer to a small bowl. set aside.
  3. in a large wok over medium-high heat, cook pork belly 3-5 minutes per side until crispy. remove from heat and set aside.
  4. chop zucchini and onion. add cooking oil to a large skillet over medium heat and sauté onion and zucchini for 3-4 minutes.
  5. once onions are translucent, add garlic and pork belly to the skillet and heat 1-2 minutes, then add the cabbage, stirring intermittently for another 2-3 minutes.
  6. bring a large pot of water to a boil. add noodles and cook 3-5 minutes. fresh noodles cook very quickly, so watch carefully and drain as soon as they’re ready! rinse cooked noodles with cold water to stop the cooking process. set aside.
  7. return to the vegetable skillet and add the pan fried black bean paste. stir to incorporate, then add chicken stock and bring to a boil.
  8. in a small bowl, mix together cornstarch and water to form a slurry. add slurry as needed to thicken the sauce, stirring to combine.
  9. create a slurry by mixing cornstarch and water together - this will thicken the sauce.
  10. depending how thick your sauce is, add in more or less slurry. (more slurry = thicker sauce) then stir to combine the sauce all together.
  11. add cooked noodles to a bowl and ladle sauce over top. sprinkle with sesame seeds and enjoy!

Jajangmyun (Black Bean Noodles)