Korean Black Bean Sauce Noodles, Jajangmyeon

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Learn how to make Korean Black Bean Sauce with me today! It’s as easy as 1 2 3 and yet over the top delicious! Our Korean Black Bean Sauce or Jajangmyeon was so over the top delicious! Let me know what’s your favorite noodles dish and I’d love to give it a try next time too!

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

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

First, let’s prepare the black bean sauce. Here in a pan, we are going to add 1 tablespoon of oil and 1/3 cup of black bean sauce and stir-fry until fragrant. Then add 1 tablespoon of sugar and mix well. Put aside.

Then in another pan, let’s add 1 tablespoon of oil. Introduce 8 ounces of pork butt and stir-fry until almost crispy. Now let’s add some aromatic, 1 stalk of minced scallions and 3 cloves of minced garlic. Stir fry for a bit. Put in 1 potato and cook for about 2 minutes. Also put in 1 onion, 1 zucchini, and 1/4 cabbage. Stir fry until soften. Add the black bean sauce and stir-fry. Also, add 2 tablespoons of rice wine and mix. Pour in 2 cups of chicken stock, and simmer for about 10 minutes until everything is softened. Add 2 teaspoons of cornstarch and 2 tablespoons of water to thickening the sauce. Lastly, add a dash of sesame oil.

In a pot, boil water and cook the noodles for about 3 to 5 minutes. Rinse in cold water. Serve in a bowl. Pour over the sauce. Garnish with cucumber.

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