South Korean Jjajangmyeon
A deeply beloved Korean-Chinese black bean noodle dish where thick wheat noodles are coated in a rich savory sauce made from fermented black bean paste, pork belly, and vegetables. It is considered a cultural comfort food icon in Korea with a dedicated national holiday celebrated on April 14th called Black Day.
A rich and savory Korean black bean noodle dish with pork belly and vegetables that is an iconic comfort food across all of Korea.
Nutrition per serving
Ingredients
noodles
protein
sauce
produce
thickener
Instructions
Fry the Black Bean Paste
Heat 3 tablespoons of neutral oil in a wok or large pot over medium heat. Add the chunjang black bean paste and fry it in the oil, stirring constantly for 3 minutes until it becomes fragrant and slightly less bitter. Remove and set aside. This step significantly improves the flavor of the paste.
Cook the Pork and Vegetables
Increase heat to high. Stir-fry the pork belly cubes until lightly browned, about 4 minutes. Add diced onion and zucchini and cook for 3 more minutes until the vegetables soften slightly but retain some texture. Season lightly with salt.
Make the Sauce
Return the fried black bean paste to the wok and stir to coat the pork and vegetables. Add 400ml of water and bring to a boil. Mix potato starch with 3 tablespoons of cold water and drizzle in while stirring to thicken the sauce to a glossy gravy consistency. Simmer for 5 minutes.
Cook Noodles and Serve
Cook fresh noodles in boiling unsalted water for 2 to 3 minutes until tender. Drain well and divide between bowls. Ladle the black bean sauce generously over the noodles. Serve with sliced raw cucumber and yellow pickled daikon radish on the side. Mix vigorously before eating.
Substitutions
Common mistakes
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