Jjajangmyeon (Black Bean Noodles)
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A traditional Korean dish featuring noodles covered in a rich, savory black bean sauce with pork and vegetables.
00:45:00 total
Serves 4
medium
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Ingredients
- potatoes - 1 cup (peeled, soaked in cold water, and cubed)
- Korean squash or zucchini - 1 cup (cubed)
- onion - 1.5 cups (cubed)
- radish - 1 cup (cubed)
- pork (shoulder or belly part) - watch the video to see (chopped into small pieces)
- vegetable oil - 3 tablespoons (for stir-frying)
- black bean paste - 1/4 cup
- water - 2 cups
- potato starch - 2 tablespoons
- sugar - 1 teaspoon
- sesame oil - 1 teaspoon
- noodles - 1 portion (for serving)
Instructions
- Prepare the vegetables: Peel, soak, and cube potatoes. Cube the squash or zucchini, onion, and radish.
- Cook the pork: Heat the pan with 1 tablespoon vegetable oil and stir fry the pork until crispy. Remove excess oil.
- Stir fry vegetables: Add radish first, then potato, onion, and zucchini. Stir until the potato is half translucent.
- Cook the black bean sauce: Make a space in the center, add 2 tablespoons vegetable oil and black bean paste. Stir fry for 1 minute, then mix with vegetables. Add water and cook for 10 minutes.
- Thicken the sauce: Mix potato starch with water and sugar, then slowly stir into the sauce. Add sesame oil.
- Cook noodles: Boil noodles, rinse in cold water to make them chewy.
- Serve: Reheat the sauce, serve over noodles, garnish with cucumber strips.
