Korean Black Bean Sauce Noodles, Jajangmyeon

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Korean Black Bean Sauce Noodles Recipe

Serve: 2 people
Prep time: 15 minutes
Cook time: 15 minutes

1 tablespoon oil
8 ounces pork butt, cubed
1 stalk scallions, minced
3 cloves garlic, minced
1 potato, cubed
1 onion, cubed
1 zucchini, cubed
1/4 cabbage, chopped
2 cups chicken stock
2 tablespoons rice wine
2 teaspoons cornstarch and 2 tablespoons water
Dash of sesame oil
8 ounces fresh Chinese styled noodles
Pickled radish

For the black bean sauce:
1 tablespoon of oil
1/3 cup of black bean sauce, Chunjang 춘장
1 tablespoon of sugar


In a pan, add the oil and black bean sauce. Stir-fry over medium heat until fragrant. Then add the sugar and mix well. Put aside.

Then in another pan, add the oil and pork butt. Stir-fry over high heat until almost crispy. Add the scallions and garlic. Stir fry for for about 30 seconds. Put in the potato and cook for about 2 minutes. Put in the onion, zucchini, and cabbage. Stir fry until softened for another 30 seconds. Add the black bean sauce and continue to stir-fry. Add the rice wine and mix well. Pour in the chicken stock, and simmer for about 10 minutes until everything is softened. Add the cornstarch slurry to thicken the sauce. Lastly, add a dash of sesame oil.

In a pot, bring water to a boil. Cook the noodles for about 3 to 5 minutes until al dente. Rinse in running water. Serve in a bowl. Pour the sauce over the noodles. Garnish with cucumber.

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