Jajangmyeon Recipe
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!