Jajangmyeon
Dive into the heart of Korean comfort food with Jajangmyeon, a rich and savory black bean noodle dish that is a beloved classic. Featuring a velvety sauce made from Korean black bean paste (chunjang), stir-fried pork belly, and tender chunks of potato, zucchini, and carrot, this dish balances earthy flavors and hearty textures beautifully. The sauce is carefully simmered to perfection and thickened with a cornstarch slurry, creating a luscious topping for chewy Jajangmyeon noodles. Garnished with crisp cucumber slices and a touch of sesame oil, this recipe offers a delightful fusion of bold flavors and fresh accents. Perfect for serving as a comforting dinner, Jajangmyeon is surprisingly easy to prepare and brings the authentic taste of Korea straight to your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons Korean black bean paste (chunjang)
- 3 tablespoons Vegetable oil
- 300 grams Pork belly
- 1 medium Potato
- 1 medium Onion
- 1 small Zucchini
- 1 small Carrot
- 4 cloves Garlic
- 1 teaspoon Ginger
- 2 cups Water
- 2 tablespoons Cornstarch
- 1 tablespoon Soy sauce
- 2 teaspoons Sugar
- 500 grams Jajangmyeon noodles
- 1 small Cucumber
- 1 teaspoon Sesame oil
Instructions
Begin by boiling a pot of water and cooking the jajangmyeon noodles according to the package instructions. Once cooked, drain and rinse in cold water. Set aside.
Dice the pork belly into 1 cm cubes and peel and dice the potato, onion, zucchini, and carrot into similar-sized pieces.
Mince the garlic and finely grate the ginger and set aside.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the pork belly and stir-fry until browned and cooked through. Remove the pork from the pan and set aside.
In the same pan, add the remaining vegetable oil and the black bean paste. Stir-fry the paste for about 2-3 minutes, ensuring it doesn't burn.
Add the garlic and ginger and stir-fry for another minute until fragrant.
Add the onion, potato, carrot, and zucchini to the pan and stir-fry for about 5 minutes until they start to soften.
Return the pork to the pan and mix everything together.
Pour in 2 cups of water, soy sauce, and sugar. Bring to a boil, then lower the heat and let it simmer for 10-12 minutes or until the vegetables are cooked through.
In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Add this mixture to the pan while stirring continuously to thicken the sauce.
Finish by drizzling the sesame oil into the sauce and stirring well.
Serve the noodles on plates and spoon the sauce mixture on top. Garnish with thinly sliced cucumber.
Serve immediately and enjoy your homemade jajangmyeon.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 33.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 45.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
