Korean Jjajangmyeon with Black Bean Sauce and Pork

Name: Korean Jjajangmyeon with Black Bean Sauce and Pork
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Pork shoulder; Soy sauce; Rice wine; Ground black pepper; Black bean paste (chunjang); Vegetable oil; Sugar; Water; Cornstarch slurry; Onion; Zucchini; Potato; Green peas; Jajangmyeon noodles

Savory and Delicious Chunky Black Bean Noodles

A classic Korean-Chinese noodle dish featuring a rich, savory black bean sauce with tender pieces of pork and vegetables.

1 h 20 min
4
Intermediate

Ingredients

For the Pork Marinade

Pork shoulder

300g — sliced thin

Soy sauce

1 tbsp

Rice wine

1 tbsp

Ground black pepper

1/2 tsp

For the Black Bean Sauce

Black bean paste (chunjang)

3 tbsp

Vegetable oil

1 tbsp

Sugar

1 tbsp

Water

2 cups

Cornstarch slurry

1 tbsp cornstarch mixed with 1 tbsp water

For the Vegetables

Onion

1 medium — diced

Zucchini

1 — cubed

Potato

1 medium — peeled and cubed

Green peas

1/2 cup fresh or frozen

For the Noodles

Jajangmyeon noodles

400g fresh

Preparation

Marinating the Pork

Combine ingredients

In a small bowl, combine pork slices with soy sauce, rice wine, and black pepper.

Ensure your pork is sliced thinly to absorb more of the marinade flavors.

Marinate

Mix well and let sit for 30 minutes to absorb the flavors.

Set aside

Set aside while you prep the sauce and vegetables.

Preparing the Black Bean Sauce and Vegetables

Stir-fry black bean paste

In a small pan, heat vegetable oil over medium heat and add the black bean paste. Stir-fry for 2-3 minutes until fragrant.

⚠ Be careful not to burn the black bean paste as it can turn bitter. 💡 You can add a little sugar to reduce bitterness while frying.

Boil vegetables

In a separate pot, bring the diced onions, zucchini, potato, and peas to a gentle boil in 2 cups of water.

Cooking Process

Sauté the pork

In a large pan, sauté marinated pork slices over medium-high heat until browned. Remove and set aside.

Use medium-high heat for a nice sear.

Combine sauce and pork

Add the stir-fried black bean paste to the boiled vegetables. Stir well and then add the pork back into the pan.

Thicken the sauce

Pour in the cornstarch slurry and mix until the sauce is thickened and glossy.

Plating & Serving