Jjajangmyeon (Korean Noodles in Black Bean Sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
161 kcal
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Course
Main Course, Dinner
Jjajangmyeon (Korean Noodles in Black Bean Sauce)
Description
This Jjajangmyeon recipe begins by frying aromatic black bean paste in vegetable oil to release its fragrance. Cooked onions are added, followed by cubed pork sautéed until nearly done. Diced potatoes and zucchini join the pan and are coated in the paste. Water or vegetable stock is added to cover the ingredients, and the mixture simmers until the potatoes soften, around 10 minutes.
A slurry of potato starch and water is then stirred in to thicken the sauce to a glossy consistency. The sauce is adjusted with extra water if too thick. The black bean sauce is served over cooked wheat noodles. Optional toppings like sesame oil, cucumber slices, hard-boiled eggs, and pickled yellow radish enhance the dish with contrasting textures and flavors.
The meal offers a balance of tender potatoes, savory pork, and slightly sweet black bean flavor with chewy noodles, making it a filling and comforting Korean classic.
Ingredients
- 1 pkg wheat noodles cooked according to package directions
Black bean sauce:
- 2 tablespoon vegetable oil divided
- 3 tablespoon black bean paste chunjang
- 200 g pork cubed
- 1 large white onion diced
- 1 large potato diced
- 1 medium zucchini cubed
- ½ C water or vegetable stock
- 2 tablespoon potato starch
- ½ - ¾ C water depending on how thick you'd like the sauce
Toppings (optional):
- sesame oil
- cucumber sliced
- egg hard boiled
- pickled yellow radish danmuji
Instructions
- Heat a large pot or wok over medium heat and add 1 tablespoon vegetable oil.
- Add in the black bean paste and fry until aromatic, a few minutes.
- Transfer the paste to a bowl and add in the remaining 1 tablespoon oil.
- Add in the onions and stir fry for 1-2 minutes, until fragrant.
- Next, add in the cubed pork and cooked until almost cooked through, about 3-4 minutes.
- Add in the zucchini, diced potato, and fried black bean paste.
- Stir to coat everything with the paste.
- Pour in about ½ C of water/stock, or enough to cover the veggies and pork and bring to a boil.
- Cover with a lid and lower to a simmer. Cook until the potatoes have softened, about 10 minutes.
- In the meantime, mix potato starch with cold water in a small bowl to a make slurry.
- Pour the starch slurry into the mixture and stir.
- Bring it up to a boil, and check the consistency. It will thicken -- if it's too thick, thin it out with additional water, 1 tablespoon at a time.
- Once it's thickened to your liking, remove from heat.
- Add in a drizzle of sesame oil and serve the sauce with cooked wheat noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 31mg | 1% |
| Potassium | 504mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 20mg | 22% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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