Jajangmyeon Recipe
Calories: |Fat: |Carbohydrates: |Protein:
| 40 minutes
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Indulging in jajangmyeon (자장면) is a must if you're planning a date nights or a late snack at least in K Dramas! Looking at these noodles smothered in a thick layer of rich savoury black bean sauce makes me want to eat jjajang sauce all the time.
The texture of jajangmyeon is unique as the noodles used are typically thick, chewy, and slightly slippery to pair well with the thick sauce. Most certainly, the chewy noodles covered in the tangy sweet black bean sauce mixed with the soft zucchini and juicy pork belly pieces is the secret behind the most popular comfort food in Korea.
Why You’ll Like It
- If you’re not Korean, eating noodles can be an alternative to your Friday night dinners. Changing a bit our normal routine makes it even more fun.
- Preparing Jajangmyeon is quite easy if you keep black bean paste in your pantry.
- If you don’t eat pork, you can swap for beef or just eat it only with veggies.
- It’s addictive, and there’s no way that anyone who loves Asian food won’t like this one repeatedly.
What You Need
Ingredients
JJAJANG NOODLES
- 8 oz Jjajang noodles (or dried udon noodles)
- ½ cucumber
JJAJANG SAUCE
- ½ lbs pork belly, cubed
- 4 tbsp cooking oil
- 1 onion
- 1 clove garlic, minced
- 1 inch ginger, grated
- 1 zucchini
- 5 tbsp (level) Black Bean Paste (Chunjang)
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 cup water
- 1 tbsp cornstarch
How to Make Jjajangmyeon Noodles
Cook the black bean sauce:
- First, pat dry the pork belly with kitchen paper and cut it into small cubes.
- Wash and dice the zucchini.
- Peel the onion and dice it small.
- Peel and finely chop the ginger.
- Heat a skillet without adding any oil and sear the pork belly, turning frequently for 5 minutes.
- Add the zucchini and onion cubes and the ginger to the meat.
- Mix everything well and fry for another 5-7 minutes.
- Add oil to the middle of the pan, pushing the contents to the side of the pan.
- Stir the black bean paste together with the oyster sauce into the oil and sauté for about 1 minute.
- Mix all the ingredients in the pan well.
- Add the water and then cover and simmer on a low flame for about 8 minutes.
- Mix the cornstarch with a little sugar until smooth and mix it into the black bean sauce, stirring constantly.
Cook the noodles:
- In a large saucepan, boil salted water following the directions on the packet of noodles. You can do this while the sauce is simmering.
- Add the noodles and cook according to package directions. Then drain and leave to drain briefly.
- Divide into 4 portions and cover with sauce.
- Top with julienned cucumber if desired.
- Enjoy!
Health Info
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Nutritional Facts
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Jajangmyeon Recipe
Fat: |Carbohydrates: |Protein:
Description
Indulging in jajangmyeon (자장면) is a must if you're planning a date nights or a late snack at least in K Dramas! Looking at these noodles smothered in a thick layer of rich savoury black bean sauce makes me want to eat jjajang sauce all the time.
Ingredients
Jajangmyeon noodles
- 8 oz Jjajang noodles or dried udon noodles
- ½ cucumber
Jjajang sauce
- ½ lbs pork belly cubed
- 4 tbsp cooking oil
- 1 onion
- 1 clove garlic minced
- 1 inch ginger grated
- 1 zucchini
- 5 tbsp level Black Bean Paste Chunjang
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 cup water
- 1 tbsp cornstarch
Instructions
How to make jjajangmyeon noodles?
Cook the black bean sauce:
- First, pat dry the pork belly with kitchen paper and cut into small cubes.
- Wash and dice the zucchini.
- Peel the onion and dice small.
- Peel and finely chop the ginger.
- Heat a skillet without adding any oil and sear the pork belly turning frequently for 5 minutes.
- Add the zucchini and onion cubes and the ginger to the meat.
- Mix everything well and fry for another 5-7 minutes.
- Push the contents to the side of the pan, adding oil to the middle.
- Stir the black bean paste together with the oyster sauce into the oil and sauté for about 1 minute.
- Mix all the ingredients in the pan well.
- Add the water and then cover and simmer on a low flame for about 8 minutes.
- Mix the cornstarch with a little sugar until smooth and mix into the black bean sauce, stirring constantly.
Cook the noodles:
- Boil salted water in a large saucepan following the direction on the packet of noodles. You can do this while the sauce is simmering.
- Add the noodles and cook according to package directions. Then drain and leave to drain briefly.
- Divide into 4 portions and cover with sauce.
- Top with julienned cucumber if desired.
- Enjoy!