Black Bean Noodles (Jajangmyeon)
Jajangmyeon is an iconic Korean dish that has Chinese roots. It's comforting, sweet, and savory noodles that hold a special place in every Korean's heart.
Servings: 1 person
Ingredients
- 1/2 tbsp Garlic Minced
- 1/2 tbsp Ginger Minced
- 100 grams Pork Butt or Pork Belly Sliced thin or chunky according to preference
- 3 tbsp Vegetable or Canola Oil For sauteing
- 125 grams Zucchini Pitted, chopped into small cubes
- 125 grams Onion Chopped into small cubes
- 1 tbsp Chunjang or Black Bean Paste
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 tbsp Sugar Add more if you like
- 1/2 cup Water For the sauce
- 1/2 tbsp Potato Starch
- 1 tbsp Water For the slurry
Instructions
- Mince the pork and chop the vegetables.
- In high heat, put oil in the pan and saute the pork with garlic and ginger until slightly toasted and fragrant.
- Add the black bean paste and saute for a couple of minutes.
- Add the onion and zucchini and saute again until slightly toasted and coated by the sauce.
- Season with soy sauce, oyster sauce, and sugar. Mix this thoroughly.
- Add water and bring it to a boil. Taste and adjust with more seasoning—soy sauce if it needs more salt or sugar if you like it sweeter.
- Combine potato starch and water, then mix thoroughly. Gradually pour the slurry into the sauce and check until the desired consistency is reached.
- In a separate pot, cook the noodles according to package instructions, then drain.
- Wash noodles with cold water and let it drain for a few minutes.
- Plate the noodles and top it with the jajang sauce. Garnish with cucumber or sunny side-up egg.
- Serve with danmuji and kimchi and enjoy!