Jajangmyeon (Noodles with Black Bean Sauce)
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
638 kcal
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Course
Main Course, Dinner
Jajangmyeon (Noodles with Black Bean Sauce)
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The best Jajangmyeon you'll ever have. Our Korean-Chinese noodles with black bean sauce is a rich and delicious dish using thick udon noodles that are smothered and tossed together in a silky smooth, savory black bean sauce with diced pork, zucchini and onion.
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Ingredients
pork marinade
- 3/4 pound diced (boneless) pork shoulder
- 1 tablespoon mirin
- 1 teaspoon minced ginger
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
toasted jajang
- 2 tablespoons neutral oil
- 1/2 cup chunjang (Korean black bean paste)
- 1 tablespoon sugar
rest of the dish
- 2 tablespoons neutral oil
- 1/4 pound peeled, deveined and chopped large shrimp (about 6)
- 1 diced yellow onion
- 2 diced zucchini
- 1 cup water
- 1 1/2 tablespoons cornstarch (combined with 3 tablespoons water)
- 24 ounces fresh udon/jajangmyeon noodles
Instructions
pork marinade
- Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.
toasted jajang
- Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.
- Pour mixture into a small bowl and set aside.
assembly
- Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.
- Add shrimp and continue to sauté for 2 minutes.
- Transfer pork and shrimp mixture to a plate and set aside.
- Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.
- Add zucchini and continue to sauté for an additional 2 to 3 minutes.
- Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
- Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
- Stir water into skillet mixture until sauce is smooth and simmering.
- Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
- Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
- Divide noodles into bowls and top each with ladles of sauce. Mix together.
Notes
- Tips and Tricks for Jajangmyeon Success
- Sauce Variations
- Jajangmyeon sauce is made a number of ways depending on preference. Some of the most common and popular variations include:
- Toast the chunjang over low to medium-low heat to prevent it from burning. Some dried bits may stick to the bottom of the pan, which is okay as you'll be able to scrape it up as you make the rest of the sauce.
- Garnishing with julienne cucumber is one of the most popular ways to serve jajangmyeon. The cool, mild flavor and crisp texture pair well with the savory, salty dish.
- Gochugaru (Korean chile pepper) can be stirred into the sauce if you want to add some heat to the sauce.
- Make it vegetarian with tofu or mushrooms (or both) and just omit the pork and shrimp.
- Other popular and commonly used vegetables in jajangmyeon are diced potatoes, diced carrots, peas, chopped green cabbage, and corn.
- Diced pork belly is commonly used in jajangmyeon, but I prefer the texture of pork shoulder in this dish. Either work great!
Nutrition Information
Show Details
Calories
638kcal
(32%)
Carbohydrates
76g
(25%)
Protein
41g
(82%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
3612mg
(151%)
Potassium
643mg
(18%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Vitamin A
197IU
(4%)
Vitamin C
21mg
(23%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 76g | 25% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 3612mg | 151% |
| Potassium | 643mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 21mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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