Jajangmyeon (Blackbean Sauce Noodles)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
3 people
-
Calories
637 kcal
-
Course
Main Course, Soup
-
Cuisine
Korean
Jajangmyeon (Blackbean Sauce Noodles)
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Wonderful Chinese Korean noodle dish that's a favorite among Koreans, especially children. Also a favorite in Korean dramas.
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Ingredients
Noodles
- 3 ervings fresh noodles for jajangmyeon or kal guksu
For Sauteeing Black Bean Paste
- 1/2 cup Chinese black bean paste (춘장 chunjang/choonjang)
- 1/3 cup vegetable oil
To finish sauce
- 1 medium size onion , chopped
- 1 1/2 cup cabbage , chopped
- 5 oz pork loin, cut into cubes
- 1/2 cup or 3 fresh , dried or fresh shitake mushrooms, chopped (optional)
- 1/2 cup zucchini , chopped
- 1 carrot , chopped (optional)
- 2 green onions , chopped
- 1 Tbsp sugar
- 1 cup water or chicken broth
Cornstarch slurry (optional - omit for Gan Jjajangmyeon)
- 1 Tbsp cornstarch
- 1/4 cup water
Garnish
- 1/2 cucumber , julienned
- 3-4 Tbsp vegetable oil
Instructions
Noodles
- Boil a pot of water for noodles. Cook noodles in boiling water for 7-10 min (based on package directions) and rinse in cold water.
- NOTE - Fresh noodles are best. You can buy one’s that says “짜장면 국수” or "칼국수"(Kalguksu/Kalgooksoo) - both work fine. You can also make your own homemade fresh noodles by following my recipe in my Kalguksu post.
Prep Ingredients
- Chop all vegetables and meat into small cubes. Julienne cucumbers to add as garnish.
Make Sauteed Chunjang
- In a non-stick frying pan, add equal amount of chunjang and oil to pan on medium/medium low heat. Stir often, cook for 7 min.
- Remove chunjang from pan. It should be easy to bunch up the cooked chunjang and remove from oil. Discard the leftover oil in pan.
Make Sauce
- In ANOTHER pan, add 2 T oil to pan on medium heat. Sauté onions and cabbages for 10 min or more until onions become translucent.
- Remove onions and cabbages from pan and set aside. Sauté pork on med-high heat for 2-3 min in the same pan.
- Once pork is cooked, return onions, cabbages to pan. Add 1 T oil and remaining vegetables. Sauté all ingredients on med-high heat for 5 – 7 min. Veggies should still be slightly crunchy.
- Add cooked chunjang paste to pan and stir everything, making sure the paste coats the ingredients evenly.
- Stir fry for 2 min. Add 1 C water and 1 T sugar. Mix. Simmer fro 3-4 min.
- Add the cornstarch slurry and stir for 2-3 min. It's ready when sauce has thickened to a little thicker than gravy consistency. Omit this step and just reduce the sauce to make a more conentrated Gan Jjajangmyeon.
- Serve noodles topped with sauce and then some julienned cucumbers.
Notes
- Substitute white rice or leftover fried rice for noodles for Jajangbap.
- Substitute chicken or beef for pork if you'd like.
- For richer sauce, use chicken broth but watch for salt content.
- Serve with some Kimchi or Danmuji 단무지 (pickled yellow radish) and some raw onions with uncooked chunjang.
Nutrition Information
Show Details
Calories
637kcal
(32%)
Carbohydrates
134g
(45%)
Protein
22g
(44%)
Fat
3g
(5%)
Cholesterol
17mg
(6%)
Sodium
1308mg
(55%)
Potassium
611mg
(17%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
3605IU
(72%)
Vitamin C
23.3mg
(26%)
Calcium
43mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 134g | 45% |
| Protein | 22g | 44% |
| Fat | 3g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 1308mg | 55% |
| Potassium | 611mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 3605IU | 72% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 43mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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