Korean Jajangmyeon (Noodles in Black Bean Sauce)

Name: Korean Jajangmyeon (Noodles in Black Bean Sauce)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 250g (9 oz) pork scotch fillet, cut into 1cm (about ⅜ inch) dice; 1 tbsp pork lard; 1 small onion, diced; 2 cups roughly chopped cabbage; 2½ tbsp Korean black bean paste (known as chunjang)*; 1 tbsp oyster sauce; 1 tbsp white sugar; 1 cup beef stock; 1 tbsp cornflour (cornstarch), mixed with 1 tbsp water; 300g (10.5 oz) fresh jajangmyeon noodles, fresh Chinese flat egg noodles or 150g dried udon noodles; 2 soft-boiled eggs, halved, to serve; julienned cucumber, to serve; Marinade; 1 tbsp mirin; ½ tsp ground black pepper; Optional extras; sliced Korean or Japanese yellow daikon pickle; onion, cut into small bite-sized pieces; Korean black bean paste (Chunjang), for dipping

Prep 20m

Cook 25m

Total 45m

This Korean Jajangmyeon recipe is a delicious combination of pork, vegetables, and noodles in a savory black bean sauce. With a hint of sweetness and a touch of oyster sauce, this dish is a flavorful and satisfying meal. Serve with soft-boiled eggs and julienned cucumber for a perfect balance of flavors.