Jjajangmyeon (black bean noodles)
Add pork and vegetables to the stir-fried chunjang, boil until thick, and pour over the noodles.
- Prep
- 20 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Junghwamyeon Weight of raw noodles before boiling
- 450 g
- pork foreleg
- 200 g
- onion
- 300 g
- Korean zucchini (aehobak)
- 140 g
- potato
- 160 g
- cooking oil
- 2 T
- water
- 2 C
Seasonings
- Chunjang
- 4 T
- sugar
- 1 T
- potato starch
- 1 T
- water for starch
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the vegetables
Cut the potatoes 160 g, onions 300 g, and zucchini 140 g into 1.5cm dice.
-
Dice the pork
Cut the pork 200 g into equal size pieces on a separate cutting board.
-
Stir-fry Chunjang
Add oil 1 T to the pan, stir-fry the chunjang 4 T over low heat for 2 minutes and set aside.
-
Brown the pork
Heat the remaining oil 1 T in a wide pan over medium-high heat. Spread the pork out and fry for 3–4 minutes, until browned on the outside.
-
Stir-fry the vegetables
Stir-fry the potato and onion for about 3 minutes, then add the zucchini and cook for about 1 minute more, until its edges turn slightly translucent.
-
Stir in the fried chunjang
Stir in the fried chunjang to coat the pork and vegetables.
-
Simmer the black bean sauce
Add the water 2 C and sugar 1 T, bring to a boil, then reduce to medium. Simmer until a chopstick slides easily into the potato and the centre of the pork has stayed at 75°C or higher for 1 minute.
-
Mix and add the starch slurry
Dissolve starch 1 T in cold water 2 T and add while stirring.
-
Simmer until the sauce thickens
Simmer until the sauce thickens.
-
Boil noodles and add sauce
Boil the noodles 450 g separately according to the package instructions, drain, and top with Chunjang sauce.
