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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 Time

20m

Cook Time

25m

Total Time

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.

Recipe Options

Ingredients

Servings: 4

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250g (9 oz) pork scotch fillet, cut into 1cm (about ⅜ inch) dice

1 small onion, diced

2 cups roughly chopped cabbage

2½ tbsp Korean black bean paste (known as chunjang)*

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

½ tsp ground black pepper

sliced Korean or Japanese yellow daikon pickle

onion, cut into small bite-sized pieces

Korean black bean paste (Chunjang), for dipping

Place the pork into a large bowl and add the marinade ingredients. Mix well and then set aside. Bring a pot of water to the boil for the noodles later.

Place your wok or frying pan over high heat. When it’s hot, add the lard. Add the pork and stir-fry for 4-5 minutes or until the pork is evenly coloured and almost cooked. Next, add the onion and stir-fry for a minute or until softened, then add the cabbage and stir-fry for 2–3 minutes or until translucent.

Turn down the heat to medium then add Chunjang-Korean black bean paste. Stir-fry for 2 minutes or until well combined. Add the oyster sauce and sugar and stir-fry for another minute. Pour in the beef stock and allow everything to simmer for 5 minutes or until the sauce has thickened slightly.

Drizzle in the cornflour slurry and mix in well. Cook for a further minute or until the sauce is thick and glossy, then turn off the heat and set aside.

Cook the noodles in the boiling water according to packet instructions or until just cooked. Drain and divide among serving bowls.

Spoon over the warm pork mixture (heat it up over medium heat if it’s cooled down too much). Top with cucumber and half an egg. Serve with daikon pickle, onion and Chunjang-Korean black bean paste (to dip the onion). Mix the noodles until completely combined. Have little bites of the pickle and onion in between slurps of noodles!

Korean Jajangmyeon (Noodles in Black Bean Sauce)

Ingredients

Steps

Nutrition Facts

Korean Jajangmyeon (Noodles in Black Bean Sauce)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts