Jajangmyeon
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 people
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Course
Main Course
Jajangmyeon
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Jajangmyeon (짜장면) is a Korean specialty made from noodles with a fermented black soybean paste, onions, zucchini and potatoes.
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Ingredients
- 3 lb fresh jajangmyeon (or udon or kalguksu noodles)
- 5 oz. diced fresh onions
- 1 medium zucchini (courgette) diced
- 2 large potatoes diced
- 8 oz. large Korean song ryngii mushrooms (or finely sliced button mushrooms)
- ¼ white cabbage about ⅓ lb / 160 g, cut into medium-sized pieces
- 1½ lb pork cutlets diced
For the pork marinade
- 1 tablespoon rice wine (or mirin)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ginger powder
For black bean sauce
- 7 tablespoons chunjang (or jjajang black soybean paste)
- 6 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 4 tablespoons rice wine (or mirin)
- 1 cup chicken broth
- 1 cup water
- 5 tablespoons Potato Starch (or cornstarch), diluted in 4 tablespoons water)
To serve
- 1 large cucumber julienned
- peas (or corn)
- hard-boiled egg (optional)
Equipment
- Wok
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Instructions
- A pan of water must be ready to cook the noodles. Turn the heat on to boil the water when the meat begins cooking. This way, the boiling water will be ready at the right time, for cooking the noodles.
- Wash the pork in cold water and dry it well with paper towels.
- Mix all the ingredients for the pork marinade, add the pork, mix well and marinate for 20 minutes.
- Preheat a large wok until the bottom is well heated.
- Add the oil and heat it over medium heat.
- Add the black bean paste and stir constantly for 4 minutes without burning it.
- Add the brown sugar and stir for another 2 minutes.
- Remove the black bean paste from the heat, drain and collect the oil and set aside.
- Pour the oil into the wok for use during the next step.
- Add the pork to the wok and stir until the pork is half cooked.
- Add the onion, zucchini and potato and stir for 5 minutes.
- Add the mushrooms and cabbage and cook, stirring constantly, for 3 minutes.
- Add the black bean paste that was set aside and mix.
- Stir for about 1 to 2 minutes.
- Add the chicken broth, water and rice wine and simmer for 6 minutes over medium heat, covered.
- Add the diluted starch and stir to thicken the sauce.
- Add the noodles to the boiling water.
- Boil them for 3 to 4 minutes or until cooked.
- Drain the noodles and rinse them in cold water.
- Divide them in 6 bowls or deep dishes.
- Add the black bean mixture to the noodles.
- Decorate with cucumber slices, green peas or corn and/or a hard-boiled egg.
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