Korean Jjajangmyeon with Black Bean Sauce and Pork
A classic Korean-Chinese noodle dish featuring a rich, savory black bean sauce with tender pieces of pork and vegetables.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Combine ingredients
In a small bowl, combine pork slices with soy sauce, rice wine, and black pepper.
Tip: Ensure your pork is sliced thinly to absorb more of the marinade flavors.
- 2
Marinate
Mix well and let sit for 30 minutes to absorb the flavors.
- 3
Set aside
Set aside while you prep the sauce and vegetables.
Preparing the Black Bean Sauce and Vegetables
- 1
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.
Tip: ⚠ 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.
- 2
Boil vegetables
In a separate pot, bring the diced onions, zucchini, potato, and peas to a gentle boil in 2 cups of water.
How to Make Korean Jjajangmyeon with Black Bean Sauce and Pork
Total time: 1 h 47 min · Yields 4 servings
- 1
Sauté the pork
In a large pan, sauté marinated pork slices over medium-high heat until browned. Remove and set aside.
- 2
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.
- 3
Thicken the sauce
Pour in the cornstarch slurry and mix until the sauce is thickened and glossy.
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