Korean Jjajangmyeon with Black Bean Sauce and Pork
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
For the Black Bean Sauce
For the Vegetables
For the Noodles
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.
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
Korean Jjajangmyeon with Black Bean Sauce and Pork
Korean Jjajangmyeon with Black Bean Sauce and Pork
Plating & Serving
Serve the cooked noodles first, then top generously with the black bean sauce and diced vegetables.